tajines
North African dishes
Tajines are North African stews cooked and served in distinctive cone-lidded earthenware pots of the same name.
The conical lid traps steam, allowing meat, vegetables, and dried fruits to braise slowly in aromatic spices like cumin, saffron, and cinnamon.
The dish is central to Moroccan cuisine: We ordered lamb tajine with apricots and almonds.
Also spelled tagines.
Juvenile sheep
- chickenDomestic fowl for eating
- vegetablesEdible plants, not fruits
- chickpeasBeige edible legumes
- apricotsSmall orange stone fruit
prunes · almonds · olives · preserved lemons · saffron · cumin · coriander · cinnamon
lamb
Juvenile sheep
- chickenDomestic fowl for eating
- vegetablesEdible plants, not fruits
- chickpeasBeige edible legumes
apricots · prunes · almonds · olives · preserved lemons · saffron · cumin · coriander · cinnamon · ginger
earthenware
Low-temperature fired pottery
- potteryFired clay objects
- terracottaFired reddish-brown ceramic
- glazedCoated with shiny finish
conical · lid · clay · handcrafted · artisan · cookware · braiser · ceramic · kiln · stoneware
braised
Browned and simmered slowly
- simmeredCooked at low heat
- slow-cookedPrepared with prolonged heat
- stewedCooked low and slow
tender · aromatic · spiced · layered · one-pot · confit · succulent · caramelized
tajinesstir-fries
Quick-cooked wok meals
sashimi · carpaccio · ceviche · tartare · minute steaks
tajinesScandinavian cuisine
Northern European cooking traditions
Japanese cuisine · sushi · smørrebrød · gravlax · fish and chips