Tajine

Tajine or tagine is a traditional North African dish, as well as the special pot used for its cooking. The dish is named after the earthenware pot in which it is cooked. The pot consists of two parts: a flat, circular base, and a large cone- or dome-shaped cover that rests inside the base during cooking. The cover is designed to return all condensation to the bottom, which makes it possible to cook food with very little water, making it a perfect tool for slow cooking.

History

The origins of the tajine pot are ancient and difficult to trace, but it is likely that the design evolved out of the simple earth ovens used by the indigenous Berbers of North Africa. The dish has been a staple of Moroccan cuisine for centuries and is now popular worldwide.

Cooking with a Tajine

Tajine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tajines. The sweet and sour combination is typical of traditional tajine dishes like chicken with dates and lamb with apricots.

Varieties

There are many variations of tajine dishes, depending on the region and the cook. Some popular varieties include chicken tajine with olives and preserved lemon, lamb or beef tajine with prunes, and fish tajine with tomatoes and peppers.

Cultural Significance

In Morocco, tajines are served at every meal and are a central part of Moroccan cuisine. They are also often used in ceremonial occasions and are a symbol of hospitality.

See Also

• Moroccan cuisine
• Berber cuisine
• Couscous
• List of African dishes