tajn

Tajn, often spelled tajine or tagine, refers to a North African dish and the earthenware pot used to cook it. The term derives from the Arabic ṭājin, the shallow clay vessel, and has become generalized to describe the slow-braised stews prepared in such pots, especially in Morocco, Algeria, and Tunisia.

A tajn is typically a savory braised stew featuring meat such as chicken, lamb, or beef, paired with vegetables, fruit, and aromatics. Common ingredients include onions, carrots, potatoes, olives, and preserved lemon, with a perfume of spices such as ras el hanout, cumin, ginger, saffron, and cinnamon. Dried fruits like prunes or apricots often appear for balance. The recipe varies by family and region, producing a wide range of flavor profiles—from sweet and tart to deeply spicy.

Preparation emphasizes slow cooking; the conical lid traps steam, condenses it, and returns moisture to the dish, producing tender meat and concentrated flavors. Traditionally made in a clay tajine over low heat, it can also be prepared in a heavy pot or oven.

Tajines are a staple of Maghrebi cuisine and frequently feature during family gatherings and religious celebrations. They are commonly served with couscous or bread and may be garnished with fresh herbs and toasted almonds. Variants include chicken with preserved lemon and olives, lamb with prunes, and fish tajines.

Note: Tajín, spelled with an accent in some markets, is also a modern Mexican seasoning brand and is unrelated to the Moroccan tajine dishes.