FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
TAGINE
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999] [Moroccan pp. 322-324]
is meal cooked in one pot, the bottom of the pot being a rimmed shallow circle fitted with a classic cone-shaped cover. If the ingredients require, the tagine can be cooked over a heat source or banked effect. The ingredients may vary but usually include a spiced mixture of vegetables, legumes, meats, with almost as many regional and personal variations as the couscous.
Grimes, William. 2004. Eating Your Words. Oxford University Press.
is a North African stew of spiced meat and vegetables traditionally prepared by slow cooking in a shallow earthenware cooking dish with a tall, conical lid.
- ORIGIN from Moroccan Arabic: tazin from Arabic tajin 'frying pan'.
