A tagine is a North African pot made of clay with a dome-shaped lid used to cook stews with cheap meat, vegetables, fruit, nuts, and spices. It originated in Morocco and Algeria but has become popular in Western nations. The lid collects steam and prevents ingredients from drying out.
The term tajine, also commonly spelled tagine, can be used to mean either a specially shaped pot that originated in North Africa or a stew-like dish that is cooked in this pot. A tagine pot is usually made of clay and has a dome-shaped lid. The dish known as a tagine usually consists of a cheap meat that is slowly simmered with vegetables, fruit, nuts and a mix of many spices. While tagines are often associated with countries such as Morocco and Algeria, since the late 20th century they have found some popularity in Western nations.
A tagine pot is usually made of clay and has a terracotta hue, although some tagines are embellished with colorful glazes and intricate designs. Normally, these vessels consist of two parts: a rather low, round or square base and a dome or funnel-shaped lid. During cooking, this unusually shaped lid collects the released steam which then flows back into the stew, preventing the ingredients from drying out. The top of this lid often culminates in a clay “knob” that stays cool during cooking, allowing you to remove the lid without burning your fingers. After a tagine is cooked, the lid is removed and the dish is served directly from the base of the pot.
Also, tagine can refer to a stew cooked in the pot of the same name and consisting of a cheap meat mixed with vegetables, fresh or dried fruit, a number of spices, nuts, and a cooking liquid such as stock. These ingredients are cooked for several hours over low heat. Usually, this long cooking time causes even the cheapest cuts of meat to become extremely tender. Meats commonly found in tagines include lamb and chicken, although many different types of meat and seafood can be prepared this way.
Tajines are often associated with the North African countries from which they originated, such as Morocco and Algeria. Since the late 20th century, however, they have begun to enjoy popularity in some Western nations. North African restaurants are found in many large cities in countries such as the United States, England and France, and tagines can be purchased in many gourmet kitchenware shops around the world.
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