Tajine

A tajine or tagine (/təˈ(d)ʒiːn/, also US: /tɑːˈ-/, UK: /tæˈʒiːn/;[1][2][3][4] Moroccan Arabic: طجين‎, romanized: ṭažin, from Arabic: طاجن‎, romanized: ṭājun; Standard Moroccan Tamazight: ⵜⴰⵊⵉⵏ, romanized: tajin) is a Maghrebi dish which is named after the earthenware pot in which it is cooked. It is also called maraq or marqa.

Not to be confused with El Tajín or tahini.

Tajine

A vegetable tajine dish as served in a London restaurant
Alternative names	Tagine
Type	Stew or casserole
Place of origin	Morocco, Algeria, Tunisia, Libya
Region or state	North Africa
Cookbook: Tajine   Media: Tajine

Etymology

Tajine statue in Safi, Morocco

Arabic طجين ṭažin is derived from Arabic طاجن ṭājin "shallow earthen pot",[5][6] from Ancient Greek τάγηνον tágēnon "frying-pan, saucepan".[7][8][9]

Origin

The tagine dates back to the time of Harun al-Rashid, the fifth Abbasid Caliph.[10][11][12] The earliest writings about the concept of cooking in a tajine appear in the famous One Thousand and One Nights, an Arabic-language story collection from the ninth century.[12]

Today, the cooking-pot and its traditional broth are primarily prepared in the Middle East and North Africa. In North Africa, it is called a tajine, while in the Middle East it is called a maraq (broth) or a qidra (cooking pot). There are different ways to prepare the tajine. In the original qidra style, saman (clarified butter) is used to lubricate the surface and a puree of chopped onion is added for flavour and aroma. For muqawlli-style cooking, the ingredients are placed in olive oil to enrich the flavours.

There are many descriptions of how to prepare a tajine from Arab scholars. A famous description is the one from ibn al-Adim (1192–1262):

Boil the meat and fry with fresh coriander, onions and hot spices and a little garlic. Then pick out the fennel hearts and cut in half. Put over the meat. Put back some of the broth on it along with sheep's tail. Boil until cooked and the broth has been absorbed. Remove [from the heat].

— Ibn al-Adim, Kitab Al Wuslah il Al-Habib fi wasf al tayyibat wa Al-Tib

Pottery

The traditional tajine pottery, sometimes painted or glazed, consists of two parts: 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, specifically for their ability to stay hot for hours. Other methods are to use a tajine 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 placed between the tajine and the flame, is used to evenly distribute the stove's heat. European manufacturers have created tajines with heavy cast-iron bottoms that can be heated on a cooking stove to a high temperature, which permits the browning of meat and vegetables before cooking.

Tajine cooking may be replicated by using a slow cooker or similar item, but the result will be slightly different. 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.

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  Tajine potter
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  Tajine cooking
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  Electrical tajine
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  Tajine used outdoors

Algerian and Moroccan tajine

Algerian and Moroccan tajine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit.[13][14][15] Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tajines. The sweet and sour combination is common in tajine dishes like lamb with prunes and spices. Tajines are generally served with bread. Because the domed or cone-shaped lid of the tajine pot traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables. This method of cooking is important in areas where water supplies are limited or where public water is not yet available.

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  Lamb, prunes and almonds
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  Lamb with plum and eggs
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  Tajine with olives and vegetables
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  Tajine
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  Tajine with almonds
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  Tajine with carrots
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  Tajine with lamb and mango
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  Tajine with chicken

Tunisian tajine

Tunisian tajine

What Tunisians refer to as a "tajine" is very different from the Moroccan dish.[16] Tunisian tajine is more like an Italian frittata or an eggah. First, a simple ragout is prepared, of meat cut into very small pieces, cooked with onions and spices, such as a blend of dried rosebuds and ground cinnamon known as baharat or a robust combination of ground coriander and caraway seeds; this is called tabil.[17] Then something starchy is added to thicken the juices. Common thickeners include cannellini beans, chickpeas, breadcrumbs or cubed potatoes. When the meat is tender, it is combined with the ingredients which have been chosen to be the dominant flavouring. Examples include fresh parsley, dried mint, saffron, sun-dried tomatoes, cooked vegetables and stewed calves' brains. Next, the stew is enriched with cheese and eggs. Finally, this egg and stew are baked in a deep pie dish, either on the stove or in the oven until top and bottom are crisply cooked and the eggs are just set. When the tajine is ready, it is turned out onto a plate and sliced into squares, accompanied by wedges of lemon. Tunisian tajines can also be made with seafood or as a completely vegetarian dish.

In rural parts of Tunisia, home cooks place a shallow earthenware dish over olive-wood coals, fill it, cover it with a flat earthenware pan, and then pile hot coals on top. The resulting tajine is crusty on top and bottom, moist within and is infused with a subtle smoky fragrance.

Outdoor cooking using a tajine

Maghrebi Jewish tagine

Maghrebi Jews also eat and prepare tagine, owing to their presence in North Africa going back several thousand years. Tagine is a very important dish in Sephardi cuisine, and is commonly eaten and prepared by Morrocan Jews, Algerian Jews, Tunisian Jews, Libyan Jews, Djerban Jews, and also by French Jews, Jewish American, and Israelis, due to the large population of Sephardim in those countries.

Tagine is a mainstay of Sephardic cuisine[18] commonly prepared for Shabbat dinners in the Sephardi community, and served with couscous. Sephardim from different regions prepare different styles of Tagine, for instance Moroccan Jews often prepare tagine with dried fruits, while Tunisian Jews often prepare a vegetable tagine containing potatoes, carrots, and zucchini cut into a large dice. Tagine is also commonly prepared for Jewish holidays such as Rosh Hashanah and the Yom Kippur break fast[19]

Other

A similar dish known as tavvas is found in Cypriot cuisine.

See also

• List of African dishes
• List of egg dishes
• Berber cuisine
• List of stews
• Rfissa
• List of cooking vessels
•  Food portal

References

1. "tagine". The American Heritage Dictionary of the English Language (5th ed.). Boston: Houghton Mifflin Harcourt. Retrieved 16 April 2019.
2. "Tagine". Collins English Dictionary. HarperCollins. Retrieved 16 April 2019.
3. "tagine" (US) and "tagine". Oxford Dictionaries UK Dictionary. Oxford University Press. Retrieved 16 April 2019.
4. "Tagine". Merriam-Webster Dictionary. Retrieved 16 April 2019.
5. "Oxford".
6. "tagine". Collinsdictionnary.
7. Albala, Ken (2011). Food Cultures of the World Encyclopedia, Volume 1. Greenwood. p. 234. ISBN 0313376263. The Arabic word tajin is derived from the Greek teganon, meaning “frying pan".
8. τάγηνον, Henry George Liddell, Robert Scott, A Greek-English Lexicon, on Perseus
9. "الطاجين المغربي يقاوم التشويه". BBC Arabic. 31 May 2008. Retrieved 12 December 2012.
10. Roden, Claudia (2008-12-24). The New Book of Middle Eastern Food. Knopf Doubleday Publishing Group. ISBN 9780307558565.
11. 0. "Tagine in heartwarming spoonfuls". english.alarabiya.net. Retrieved 2017-10-14.CS1 maint: numeric names: authors list (link)
12. Snodgrass, Mary Ellen (2004-12-29). Encyclopedia of Kitchen History. Routledge. ISBN 1135455716.
13. Lucy M. Long (17 July 2015). Ethnic American Food Today: A Cultural Encyclopedia. Rowman & Littlefield Publishers. pp. 24–27. ISBN 978-1-4422-2731-6.
14. Sari Edelstein (2011). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Learning. p. 344. ISBN 978-0-7637-5965-0.
15. "The Art of Moroccan Cuisine". fescooking.com.
16. Paula Wolfert. "Recipe for Tunisian Tajine". Retrieved 2014-07-21.
17. Nancy Harmon Jenkins. "Divine Secrets of the Mahjoub Sisterhood". Retrieved 2008-04-27.
18. "Seven Sephardic Foods that won't make buzzfeed gag". The Forward. Retrieved 18 October 2019.
19. "You're Doing it Wrong: Tagine". Slate. Retrieved 18 October 2019.

Further reading

• Connelly, Michael Alan (December 18, 2014). "20 Must-Try Street Foods Around the World". Fodor's. Retrieved July 24, 2016.CS1 maint: ref=harv (link)

External links

• Calories in Moroccan Chicken Tagine