What does tagine mean?

by Cookthink

The term tagine (or tajine) refers to a North African stew that is slow-cooked in a theatrical-looking pot of the same name. Typical Moroccan tagines contain meat and/or vegetables combined with dried fruits and nuts. Chicken is stewed with apricots and almonds or green olives and preserved lemons. Lamb tagine may be paired with prunes, or pigeon with raisins. Tagines aren't spicy but they contain assertive spices like cumin and cinnamon. When making a traditional tagine, meat is not browned first but is simply simmered with the other ingredients. Tagines are usually served with couscous and harissa to taste. A traditional tagine pot is made of clay that may be glazed or painted. It consists of a round shallow base and a high cone-shaped lid. Tagines can be finished in the oven, like a stew, but are actually designed to work on a stovetop. You can also find electric stand-alone tagines with a built-in heat source. The design of a tagine pot has both practical and aesthetic functions. The tight-fitting lid leaves plenty of room for steam to form, keeping meat and other ingredients moist while they cook. And it makes a dramatic presentation. Bring the pot to the table and watch the effect of releasing the lid and the trapped tagine aroma into the air.