Wjela is a traditional dish from the Maghreb region, particularly popular in Algeria and Tunisia. It is typically made with a base of semolina, which is steamed and then mixed with various ingredients such as vegetables, meat, or fish. The dish is often seasoned with spices like cumin and coriander, giving it a rich flavor. Wjela is usually served during special occasions and family gatherings, showcasing the culinary heritage of the region. It can be enjoyed as a main course and is often accompanied by a sauce or broth to enhance its taste. The preparation of Wjela can vary by region, reflecting local ingredients and traditions.