A plate of medjool dates, which are sometimes included in tagines.
The term tajine, also commonly spelled tagine, can be used to refer to a specially shaped pan originating from North Africa or a stew-like dish that is cooked in such a pan. A tajine pot is usually made of clay and has a dome-shaped lid. The dish known as tajín usually consists of cheap meat that is slowly simmered with vegetables, fruits, nuts and a mixture of many spices. Although tagines are most often associated with countries like Morocco and Algeria, since the late 20th century they have found some popularity in Western nations.
Tajines, or tagines, are clay pots used for slow cooking.
A tajine pot is usually made of clay and has a terracotta hue, although some tajines are adorned with colorful glazes and intricate designs. These containers generally consist of two parts: a reasonably shallow, round or square base and a domed or funnel-shaped lid. During cooking, this unusually shaped lid collects the released steam, which drips back into the stew, preventing the ingredients from drying out. The top of this lid often culminates in a clay “nut” that stays cool during firing, allowing the lid to be removed without burning your fingers. After cooking a tagine, the lid is removed and the dish is served directly from the base of the pan.
Cooks without a tagine can boil any Moroccan stew in a large pot.
Additionally, tajine can refer to a stew cooked in the pot of the same name and consisting of cheap meat mixed with vegetables, fresh or dried fruit, a variety of spices, nuts, and a cooking liquid such as broth. These ingredients are cooked for several hours over low heat. Usually, this long cooking time makes even the cheapest cuts of meat extremely tender. Meats commonly found in tajines include lamb and chicken, although many different types of meat and seafood can be prepared this way.
Tagines are most often associated with the North African countries from which they originate, such as Morocco and Algeria. However, at the end of the 20th century they began to enjoy popularity in some Western countries. North African restaurants can be found in many major cities in countries such as the US, England, and France, and tajine pots can be purchased at many gourmet cookware stores around the world.