Tajin, tajine or tagine

Tajin, tajine or tagine (the word is Berber and Arab dialect) is a meat stew typical of North African and particularly Moroccan cuisine, which takes its name from the distinctive pot it is cooked in. The traditional pot is made entirely of terracotta, often enameled or decorated, and consists of two parts: a flat and circular base part with low sides, and a conical top part which rests on the other during cooking. The shape of the top is designed to help condensing liquid return to the bottom and has a knob to enable it to be easily held. The base is used to serve the food at the table. If you do not have a tajine pot it is also possible to use a pressure cooker, though the taste will not be as good. However, due to the significant migration from North Africa to Europe, it is now much easier to find tajine pots in ethnic and Moroccan shops. The pot is traditionally heated on a coal or wood-fired brazier called a bajmar. To use a tajine in a modern kitchen you need to place a metal mesh between the pot and the flame. The most well-known tajine dishes are mqualli (chicken with lemon and olives), kefta (meatballs and tomatoes) and mrouzia (lamb with plums and almonds). Other ingredients used are tuna, sardines, caramelized quince and vegetables. Sauces and spices (cinnamon, saffron, turmeric, ginger, garlic and pepper) are added to the main ingredients to enhance the flavor. It is then all cooked together on a low flame so the meat is tender and full-flavored