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Tagine

طاجين

Specialised

⚠ THE WORD IS BOTH THE POT AND WHAT IS COOKED IN IT, and keeping them apart is the first requirement. THE VESSEL: a shallow glazed or unglazed earthenware dish with a tall conical lid, which condenses steam on its inner cone and returns it to the food — a water-conserving braise designed for cooking over charcoal with very little liquid. Unglazed Amazigh tagines and the glazed urban ones behave differently. THE DISH: meat, poultry or fish cooked slowly with a small amount of liquid and one or two dominant flavourings, arranged rather than stirred, and brought to table in the pot. The documented families: lamb with PRUNE and almond; lamb with quince or apricot; chicken with PRESERVED LEMON and olive, which is the one most often met abroad; KEFTA with egg; fish CHERMOULA tagine on the coast; MROUZIA, heavily spiced with ras el hanout, honey and raisin and associated with Eid al-Adha because it keeps; and the vegetable tagines. ⚠ AND THE SWEET-SAVOURY AXIS IS THE MOROCCAN SIGNATURE — fruit, honey and cinnamon with meat — which distinguishes it from Algerian and Tunisian cooking rather than making it better than them.

Atlas — where and when

Where in the world

Communities and languages

Languages: Moroccan Arabic, Tachelhit

What is recorded

  • Tagine denotes both the vessel and the dish. The vessel is a shallow earthenware dish with a conical lid that condenses and returns steam, designed for braising over charcoal with little liquid; unglazed Amazigh and glazed urban tagines are documented as behaving differently. Documented dish families include lamb with prune and almond, lamb with quince or apricot, chicken with preserved lemon and olive, kefta with egg, fish chermoula, and mrouzia associated with Eid al-Adha because it keeps. The sweet-savoury axis is recorded as the Moroccan signature distinguishing it from Algerian and Tunisian cooking. documented

Related foodways

This foodway relates to

  • part of Moroccan Cuisine documented

    The word is both the pot and what is cooked in it; the sweet-savoury axis is the Moroccan signature.

Recorded as relating to this foodway

Recipes

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