tajines

Tajines are both a style of North African stew and the earthenware pot in which it is traditionally prepared. The term refers to the conical clay vessel as well as the dish that is cooked inside it. The pot’s distinctive shape—a wide, shallow base topped by a tall, conical lid—helps circulate steam and return condensation to the simmering ingredients, enabling slow braising without stirring.

Tajines are central to Moroccan cuisine and are also common in Algeria and Tunisia. They reflect Berber and Arab culinary influences and a long history of spice trade. The dishes vary by region and family, but share a common method: combine meat, poultry, or fish with vegetables, fruit, nuts, and aromatics, then cook slowly until tender.

Typical ingredients include lamb, chicken, or fish; vegetables such as onions, tomatoes, and carrots; fruit and acidity such as preserved lemon, olives, and dried apricots or prunes; and a warming mix of spices like cumin, ginger, cinnamon, saffron, and coriander. The flavor profile often balances savory, sweet, and tangy notes.

Preparation and cooking: the ingredients are arranged in the pot and simmered gently on the stovetop or in an oven, sometimes after browning meat. The lid’s moisture keeps the dish moist and concentrated as it braises for 1.5 to 3 hours, until the meat is tender.

Serving and variants: tajines are typically served with rustic bread or couscous to soak up the sauce. Variants include lamb with prunes, chicken with preserved lemon and olives, and seafood tajines, each reflecting local ingredients and tastes.