Italian spaghetti is typically made from durum wheat semolina. Couscous is a Middle Eastern dish made from small, boiled balls of durum wheat. The traditional ratio is one egg to one hundred grams of Durum wheat semolina. It is a tubed pasta made of hard durum wheat flour and water. The rotation requirements resemble more or less those of durum wheat. Bread in Morocco is principally from durum wheat semolina known as khobz. Durum wheat is mixed with traditional meal. In 1970 durum wheat was first introduced. Bread in Morocco is principally made from durum wheat semolina known as khobz. Durum wheat is thus less used in breadmaking. In drier years, Khorasan wheat can sometimes yield even more than durum wheat. Durum wheat and grapes are grown there. As a design element on the reverse, Brenner used two ears of durum wheat. The dough consists of durum wheat semolina and eggs (No salt). In breadmaking, local custom favours the use of durum wheat, bread flour and barley bread.