tajine

Tajine refers to a North African dish—a slow-cooked stew braised with meat, vegetables, and fruit in a conically shaped clay pot called a tagine. The dish is most associated with Morocco, though variations appear across Algeria and Tunisia. It uses a variety of meats—lamb, chicken, sometimes fish—and can be prepared with vegetables, dried fruits, nuts, olives, and preserved lemons. The flavors are typically warm and aromatic, with spices such as cumin, coriander, ginger, saffron, cinnamon, paprika, and Ras el Hanout.

The cooking method uses a wide, shallow base and tall conical lid. The lid condenses steam and returns moisture to the dish, producing tender meat and concentrated sauce without drying. Tajines are traditionally cooked slowly, either in a clay tagine over charcoal, or on a stovetop or in an oven.

The term tajine also refers to the earthenware pot itself. Traditional pots are unglazed or locally glazed; the vessel and the dish are closely linked to home cooking and communal meals, often served with couscous or bread.

Common varieties include meat tajines (lamb with apricots, chicken with preserved lemon and olives), fish tajine, and vegetarian versions featuring vegetables and chickpeas.