tagines

Tagines, or tajines, refer to both a North African stew and the clay pot in which it is traditionally cooked. The dish is a staple of Moroccan cuisine and is also prepared throughout the Maghreb. The vessel features a wide, shallow base and a tall, conical lid. The lid concentrates steam and returns it to the dish, creating a self-basting environment that yields tender meat and richly layered flavors.

A tagine typically combines meat such as lamb or chicken with vegetables, preserved lemons, olives, and dried fruit. Common seasonings include cumin, coriander, ginger, turmeric, saffron, cinnamon, and paprika, often complemented by garlic and onions. The dish is slow braised over low heat, on a stovetop or in an oven, until the meat is tender and the sauce has thickened. Tagines are usually served with bread or couscous.

Vessels are traditionally made from unglazed clay, which may require soaking before first use; modern versions use glazed ceramic or metal. While strongly associated with Moroccan cooking, tagines have many regional variations and can be adapted to seafood or vegetarian preparations. They occupy a central place in home cooking and festive meals, reflecting the balance of savory and sweet elements characteristic of Maghrebi cuisine.