Tagine
The conical clay pot and slow-cooked stew of Morocco and the Maghreb.
Also: tajine
A tagine is both a clay pot with a cone-shaped lid and the stew cooked in it. The shape lets steam rise, condense and drip back, so that the food cooks slowly in its own moisture. Typical tagines hold lamb with prunes and almonds, chicken with preserved lemon and olives, or vegetables and fish with chermoula. Spices such as ginger, saffron, cumin and cinnamon are used. The dish is served at the table in its pot, and diners eat from it with bread, using the right hand. A tagine is a staple of family meals, Friday gatherings and festive hospitality in Morocco, Algeria and Tunisia.
Region: North Africa