Tajine
A tajine or tagine is a North African dish, named after the earthenware pot in which it is cooked.[1][2] It is also called <span title="Lua error in package.lua at line 80: module 'Module:Language/data/ISO 639 override' not found. transliteration" class="Unicode" style="white-space:normal; text-decoration: none">maraq or <span title="Lua error in package.lua at line 80: module 'Module:Language/data/ISO 639 override' not found. transliteration" class="Unicode" style="white-space:normal; text-decoration: none">marqa.
 A vegetable tajine dish as served in a London restaurant | |
| Alternative names | Tagine |
|---|---|
| Type | Stew or casserole |
| Region or state | Maghreb |
| Associated national cuisine | |
| |
Media related to Pottery
The traditional tajine pottery, sometimes painted or glazed, is in two parts. There is a circular base unit that is flat with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to return all condensation to the bottom. That process can be improved by adding cold water into the specially designed well at the top of the lid.
Tajine is traditionally cooked over hot charcoal leaving an adequate space between the coals and the tajine pot to avoid having the temperature rise too quickly. Large bricks of charcoal are used, because they stay hot for hours. It can be cooked in a slow oven or on a gas or electric stove top, on the lowest heat necessary to keep the stew simmering gently. A diffuser, a circular utensil is placed between the tajine and the flame. That distributes the stove's heat evenly. European manufacturers have created tajines with heavy cast-iron bottoms. They can be heated on a cooking stove to a high temperature for browning the meat and vegetables before cooking.
Tajine cooking may be done using a slow cooker. Many ceramic tajines are decorative items as well as functional cooking vessels. Some tajines, however, are intended only to be used as decorative serving dishes.
Gallery
Tajine potter
Tajine cooking
Electrical tajine
Stovetop cooking of tajine
Tajine with lamb, prunes and almonds
Algerian tajine with chicken, meatballs and olives
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Tajine Media
Algerian chicken and olive tajine
Tajine with tomato, meatballs, and egg served boiling hot in Casablanca.
tajine tunisien
References
- ↑ "Nedroma (Oran)". Magasin pittoresque (in français). Paris: Jouvet & cie. 1859. p. 182.
- ↑ Uebersax, Mark A.; Siddiq, Muhammad, eds. (2012). Dry Beans and Pulses: Production, Processing and Nutrition. John Wiley & Sons. p. 516. ISBN 978-1-118-44828-1.