tagine

A Tagine or Tajine is a traditional way of cooking in a special type of pot or dish, the cooking style and the type of dishes though differs according to time and place but the basics are more or less same.Tagine type of dish found in the North African cuisines of Algeria, Morocco, and Tunisia, which is named after the special pot in which it is cooked. A similar dish, known as Tavvas, is found in the cuisine of Cyprus.

Usually the traditional Tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.

The most well known tagineand claimed to be original is Moroccan tajine cuisine which are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tajine pot, whose cover has a knob-like handle at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, move things around, or add additional braising liquid.

Due to fulfill the increasing demand of customers, very recently European manufacturers also have created tajines with heavy cast iron bottoms that can be fired on a stovetop at high heat. This permits browning meat and vegetables before cooking. While the similar Dutch oven help braises most efficiently in the oven, the tajine braises best on the stovetop.