by Christophe Certain
Recipe translated and adapted by Jonell Galloway
Click here for French version
Tajine or tagine, as the Berbers call it, is a oven-stewed dish baked in a heavy clay pot. It is found in North African cuisines, in particular in Algeria, Morocco, Tunisia and Libya.
The name “tajine” actually refers to the clay pot in which it is cooked, because it has a very particular shape. The bottom part is flat and circular with low sides. The cover is dome-shaped and rests inside the base while baking. A tajine dish is usually painted or glazed and is quite decorative, so it can put directly on the table.
|
|
