Tajine

A tagine or tajine, also tajin or tagin (Arabic: طاجين, romanized: ṭajīn) is a Maghrebi cuisine stew, named for the earthenware pot in which it is cooked. 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.

The Arabic طاجين () is derived from Ancient Greek () 'frying-pan'. The Mediterannean tágēnon was a shallow, flat-bottomed skillet made of clay. A variety of earthenware cooking vessels in North Africa derive their names from this Greek origin, including the tangia from Marrakesh, Morocco and the lidless Tunisian tagine. The tagine cooking vessel with a distinctive cone-shaped lid originated in Tafraout, Morocco. Tajine is also called or .

For some tagine dishes, the food is given a charred top just before serving. Traditionally, this was accomplished by replacing the conical lid with a flat clay dish filled with hot coals, a technique known as "cooking between two fires". In modern cooking, it can be accomplished by finishing the food in a broiler.

Algerian and Moroccan tagine dishes are slow-cooked stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tagines. The sweet and sour combination is common in tagine dishes like lamb with prunes and spices. Tagines are generally served with bread.