A tajine or tagine ( ar, طاجين) is a

North African North Africa, or Northern Africa is a region encompassing the northern portion of the African continent. There is no singularly accepted scope for the region, and it is sometimes defined as stretching from the Atlantic shores of Mauritania in t ...

dish, named after the

earthenware Earthenware is glazed or unglazed nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids by coating it with a c ...

pot in which it is cooked. It is also called or .

Etymology

The

Arabic Arabic (, ' ; , ' or ) is a Semitic language spoken primarily across the Arab world.Semitic languages: an international handbook / edited by Stefan Weninger; in collaboration with Geoffrey Khan, Michael P. Streck, Janet C. E.Watson; Walter ...

() is derived from the

Berber Berber or Berbers may refer to: Ethnic group * Berbers, an ethnic group native to Northern Africa * Berber languages, a family of Afro-Asiatic languages Places * Berber, Sudan, a town on the Nile People with the surname * Ady Berber (1913–19 ...

'shallow earthen pot', from

Ancient Greek Ancient Greek includes the forms of the Greek language used in ancient Greece and the ancient world from around 1500 BC to 300 BC. It is often roughly divided into the following periods: Mycenaean Greek (), Dark Ages (), the Archaic pe ...

() 'frying-pan, saucepan'.

Origin

According to Rebecca Jones, in the 1990s, the late Dr Vivien Swan identified pottery from various sites on Scotland's

Antonine Wall The Antonine Wall, known to the Romans as ''Vallum Antonini'', was a turf fortification on stone foundations, built by the Romans across what is now the Central Belt of Scotland, between the Firth of Clyde and the Firth of Forth. Built some ...

, built by the

Numidian Numidia (Berber: ''Inumiden''; 202–40 BC) was the ancient kingdom of the Numidians located in northwest Africa, initially comprising the territory that now makes up modern-day Algeria, but later expanding across what is today known as Tunisi ...

governor of Roman Britain, Quintus Lollius Urbicus, of a north African style, one being a casserole dish that may have been a precursor to the modern tajine. Fragments of tajines have also been identified among

ceramics in modern-day

Tunisia ) , image_map = Tunisia location (orthographic projection).svg , map_caption = Location of Tunisia in northern Africa , image_map2 = , capital = Tunis , largest_city = capital , ...

. According to some sources, the history of tagine dates back to the time of

Harun al-Rashid Abu Ja'far Harun ibn Muhammad al-Mahdi ( ar , أبو جعفر هارون ابن محمد المهدي) or Harun ibn al-Mahdi (; or 766 – 24 March 809), famously known as Harun al-Rashid ( ar, هَارُون الرَشِيد, translit=Hārūn ...

, the fifth Abbasid Caliph. The concept of cooking in a tajine appears in the famous ''

One Thousand and One Nights ''One Thousand and One Nights'' ( ar, أَلْفُ لَيْلَةٍ وَلَيْلَةٌ, italic=yes, ) is a collection of Middle Eastern folk tales compiled in Arabic during the Islamic Golden Age. It is often known in English as the ''Arabian ...

'', an Arabic-language story collection from the 9th century. Today, the cooking pot and its traditional broth are primarily prepared in the Middle East and North Africa. There are different ways to prepare the tajine. In the original qidra style, (

clarified butter Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. ...

) is used to lubricate the surface and a puree of chopped onion is added for flavour and aroma. For -style cooking, the ingredients are placed in

olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: ...

to enrich the flavours. According to the historian of Jewish food Gil Marks, the unique two-piece cooking vessel made from red clay called tajine originates from

Morocco Morocco (),, ) officially the Kingdom of Morocco, is the westernmost country in the Maghreb region of North Africa. It overlooks the Mediterranean Sea to the north and the Atlantic Ocean to the west, and has land borders with Algeria to A ...

(

Anti-Atlas The Anti-Atlas ( ar, الأطلس الصغير, shi, Aṭlas Mẓẓiyn), also known as Lesser Atlas or Little Atlas is a mountain range in Morocco, a part of the Atlas Mountains in the northwest of Africa. The Anti-Atlas extends from the Atlanti ...

Mountains). There are many descriptions of how to prepare a tajine from Arab scholars. A famous description is the one from

ibn al-Adim Kamāl al-Dīn Abū ʾl-Ḳāsim ʿUmar ibn Aḥmad ibn Hibat Allāh Ibn al-ʿAdīm (1192–1262; ) was an Arab biographer and historian from Aleppo. He is best known for his work ''Bughyat al-Talab fī Tārīkh Ḥalab'' (; ''Everything Desirable a ...

(1192–1262): Tagine aux olives algérien

Pottery

The traditional tajine

pottery Pottery is the process and the products of forming vessels and other objects with clay and other ceramic materials, which are fired at high temperatures to give them a hard and durable form. Major types include earthenware, stoneware and ...

, 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 Condensation is the change of the state of matter from the gas phase into the liquid phase, and is the reverse of vaporization. The word most often refers to the water cycle. It can also be defined as the change in the state of water vapo ...

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 Diffuser may refer to: Aerodynamics * Diffuser (automotive), a shaped section of a car's underbody which improves the car's aerodynamic properties * Part of a jet engine air intake, especially when operated at supersonic speeds * The channel bet ...

, 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 Cast iron is a class of iron–carbon alloys with a carbon content more than 2%. Its usefulness derives from its relatively low melting temperature. The alloy constituents affect its color when fractured: white cast iron has carbide impuriti ...

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 A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than o ...

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.

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. Spices, nuts, and dried fruits are also used. Common spices include

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of ...

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus '' Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakf ...

, and

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma (botany), stigma and stigma (botany)#style, styles, called threads, are collected and dried for use mainly ...

Paprika Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from '' Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder ...

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.

Tunisian tajine

What Tunisians refer to as a "tajine" is very different from other forms of the dish. Tunisian tajine is more like an Italian

frittata Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word ''frittata'' is Italian and roughly translates to "fried". ...

or an

eggah Eggah ( ar, عجة البيض ''ʻaggat el-bayḍ'') is an egg-based dish in Arab cuisine that is similar to a frittata. It is also known as Arab omelet. Eggah is commonly seasoned with spices such as cinnamon, cumin, coriander seeds or leaves, tu ...

. First, a simple

ragout Ragout (French ''ragoût''; ) is a main dish stew. Etymology The term comes from the French ''ragoûter'', meaning: "to revive the taste". Preparation The basic method of preparation involves slow cooking over a low heat. The main ingredients ...

is prepared, of meat cut into very small pieces, cooked with onions and spices, such as a blend of dried

rose A rose is either a woody perennial flowering plant of the genus ''Rosa'' (), in the family Rosaceae (), or the flower it bears. There are over three hundred species and tens of thousands of cultivars. They form a group of plants that can be ...

bud In botany, a bud is an undeveloped or embryonic shoot and normally occurs in the axil of a leaf or at the tip of a stem. Once formed, a bud may remain for some time in a dormant condition, or it may form a shoot immediately. Buds may be spec ...

s and ground cinnamon known as ''

baharat ( ar, بَهَارَات; 'spices') is a spice mixture or blend used in Middle Eastern cuisines. The mixture of finely ground spices is often used to season lamb and mutton, fish, chicken, beef, and soups, and may also be used as a condimen ...

'' or a robust combination of ground

coriander Coriander (;

and

caraway Caraway, also known as meridian fennel and Persian cumin (''Carum carvi''), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa. Etymology The etymology of "caraway" is unclear. Caraway has been ...

seeds; this is called

tabil ''Tabil Ahammed'' ( ar, تابل) is a Tunisian spice mixture generally consisting of ground coriander seed, caraway seed, garlic powder, and chili powder. Other ingredients may also be included, such as rose flower powder, cumin, mint, laurel, cl ...

. Then something starchy is added to thicken the juices. Common thickeners include

cannellini bean The kidney bean is a variety of the common bean (''Phaseolus vulgaris''). It resembles a human kidney and thus is named after such. Red kidney beans should not be confused with other red beans, such as adzuki beans. Classification There are d ...

chickpea The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are h ...

breadcrumb Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thicken ...

s 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 Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, ...

, dried

mint MiNT is Now TOS (MiNT) is a free software alternative operating system kernel for the Atari ST system and its successors. It is a multi-tasking alternative to TOS and MagiC. Together with the free system components fVDI device drivers, XaAE ...

sun-dried tomato Sun-dried tomatoes are ripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun. These tomatoes are usually pre-treated with sulfur dioxide or salt before being placed in the sun in order to i ...

es, 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 The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culin ...

. 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.

Maghrebi Jewish tagine

Maghrebi Jews also eat and prepare tagine, owing to their historic presence in North Africa. Tagine is a very important dish in Sephardi cuisine, and is commonly eaten and prepared by

Moroccan Jews Moroccan Jews ( ar, اليهود المغاربة, al-Yahūd al-Maghāriba he, יהודים מרוקאים, Yehudim Maroka'im) are Jews who live in or are from Morocco. Moroccan Jews constitute an ancient community dating to Roman times. Jews b ...

Algerian Jews The History of the Jews in Algeria refers to the history of the Jewish community of Algeria, which dates to the 1st century CE. In the 15th century, many Spanish Jews fled to the Maghreb, including today's Algeria, following expulsion from Spai ...

Tunisian Jews The history of the Jews in Tunisia extended nearly two thousand years and goes back to the Punic era. The Jewish community in Tunisia is no doubt older and grew up following successive waves of immigration and proselytism before its develo ...

, Libyan Jews,

Djerban Jews The history of the Jews in Tunisia extended nearly two thousand years and goes back to the Punic era. The Jewish community in Tunisia is no doubt older and grew up following successive waves of immigration and proselytism before its develo ...

, and also by

French Jews The history of the Jews in France deals with Jews and Jewish communities in France since at least the Early Middle Ages. France was a centre of Jewish learning in the Middle Ages, but persecution increased over time, including multiple exp ...

Jewish American American Jews or Jewish Americans are American citizens who are Jewish, whether by religion, ethnicity, culture, or nationality. Today the Jewish community in the United States consists primarily of Ashkenazi Jews, who descend from diaspora Je ...

s, and

Israelis Israelis ( he, יִשְׂרָאֵלִים‎, translit=Yīśrāʾēlīm; ar, الإسرائيليين, translit=al-ʾIsrāʾīliyyin) are the citizens and nationals of the State of Israel. The country's populace is composed primarily of Je ...

, due to the large population of Sephardim in those countries. Tagine is a mainstay of Sephardic cuisine commonly prepared for

Shabbat Shabbat (, , or ; he, שַׁבָּת, Šabbāṯ, , ) or the Sabbath (), also called Shabbos (, ) by Ashkenazim, is Judaism's day of rest on the seventh day of the week—i.e., Saturday. On this day, religious Jews remember the biblical stori ...

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 Jewish holidays, also known as Jewish festivals or ''Yamim Tovim'' ( he, ימים טובים, , Good Days, or singular , in transliterated Hebrew []), are holidays observed in Judaism and by JewsThis article focuses on practices of mainst ...

such as Rosh Hashanah and the Yom Kippur break fast.

Gallery

File:Tajine potter.jpg, Tajine potter File:Kelaa-des-Mgouna (rosino-02).jpg, Tajine cooking File:ElectricalTajine3.jpg, Electrical tajine File:Place Jemaa el-Fna - Aicha n°1 - Marrakech - Morocco - Maroc - Maroko - Μαρόκο - Fas - Marruecos - Marokko - Марокк picture image photo (9123932853).jpg,

Stovetop A cooktop (American English), stovetop (American English) or hob (British English), is a device commonly used for cooking that is commonly found in kitchens and used to apply heat to the base of pans or pots. Cooktops are often found integrated ...

cooking of tajine File:Tajin aux pruneaux.JPG, Tajine with lamb, prunes and almonds File:Meatballtajine.jpg, Algerian tajine with chicken, meatballs and olives

References

External links

{{African cuisine Algerian cuisine Arab cuisine Cookware and bakeware Cypriot cuisine Mizrahi Jewish cuisine Maghrebi cuisine Mediterranean cuisine Moroccan cuisine North African cuisine Sephardi Jewish cuisine Staple foods Stews Tunisian cuisine Middle Eastern cuisine Berber cuisine