stew of meat and/or vegetables, olives and spices
An earthenware dish with a conical shaped lid. Also known as a tajine.
A Moroccan dish named after the cooking utensil in which it has been cooked. These stews may contain poultry, fish, meat, or vegetables and are highly spiced with sweet overtones common in North African cuisine.
Morocco and other Northern African peoples can be experienced more fully using a tagine (or tajine). The conical lid provides the enclosure that makes it act like an oven. Most can be used to cook either in the oven or on top of the stove.
Or tajine. A north African earthenware dish with a conical shaped lid. The dish has given its name to the north African stew of meat and vegetables cooked in it.
a baking/casserole dish with a conical cover, causing the steam from cooking to condense and fall back into the stew
a dish made from glazed clay, which has a lid like a pointed hat, allowing the steam to circulate inside
a dish that is made of ceramic stoneware
a Moroccan clay pot used for long slow cooking or braising of succulent stews most often served with couscous
a North African ceramic cooking utensil that gives its name to a variety of stews
a subtlely flavored stew, served over couscous or rice
a traditional North African Pot for cooking delicious meat, fish, vegetables and fruit
Refers to both a traditional baking dish hailing from North Africa and any stews cooked in it.
traditional stew of spiced meat or fish and vegetables or fruit
Tagines are Moroccan, slow-cooked meat, fruit & vegetable dishes that are almost invariably made with mutton. The word "tagine" also describes the container in which a tagine is prepared: a shallow, round, earthenware, glazed pot with a tall cylindrical lid that traps the steam rising from the stew cooking in the bottom and prevents it from drying out.
a spicy vegetable or meat stew. The traditional method of cooking in North Africa-- Tagine--has been used for centuries to slow cook with these spices. Very little water is needed to keep foods moist, and the unique design of the Tagine lid locks in the combination of flavors. The base in this model, made of cast iron, works with any heat source: gas, electric radiant or solid plates, ceramic, halogen, induction, and Aga-Rayburn-type stoves. The tall, inverted cone shape keeps the top far from the heat source and from absorbing the heat, and thus stays cool to the touch.
spicy North African stew of veal, lamb, chicken, or pigeon, and vegetables.
The name 'tagine' pertains to both a dish and the...