Morocco
Photo: BBouchra00, CC BY-SA 4.0, croppedTagine
طاجين
/tˤaʒiːn/tah-JEEN
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- Taste
- SavorySweet
- Made with
- LambChickenVegetables
History
A tagine is both the dish and the pot: a shallow clay base with a tall conical lid that sends steam back down, so meat and vegetables braise slowly in very little water, which suits a dry country. The method is associated with the Amazigh (Berber) peoples of North Africa. Moroccan cooks pair lamb with prunes and almonds, chicken with preserved lemon and olives, or beef with seasonal vegetables, seasoned with ginger, cumin, saffron and cinnamon. Cooked on charcoal, it is eaten from the pot itself, scooped up with bread.
Sources
