Maghreb
tajine
A Maghrebi stew named for its two-part clay pot, whose conical cover returns condensation so spiced meat, poultry, or fish braises with vegetables or fruit in minimal water.
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About this dish
The pot consists of two parts: a shallow, circular clay skillet and a tall cone- or dome-shaped cover. This cover captures and returns condensation during cooking, so the ingredients are braised with minimal water. The stew typically combines spiced meat, poultry or fish with vegetables or fruit. Tagine recipes include tajine zitoun, tajine mtewem, and tajine lham-lahlou.