Tajine

A tajine or tagine (Arabic: الطاجين) is a Maghrebi dish which is named after the earthenware pot in which it is cooked. It is also referred to as a Maraq/marqa in North Africa. 

The standard tajine pottery, every now and then painted or glazed, consists of two parts: a circular base unit that is flat with low sides and a giant cone- or dome-shaped cowl that sits on the base at some point of cooking. The cover is designed to return all condensation to the bottom. That technique can be accelerated by adding cold water into the specifically designed nicely at the top of the lid.

Tajine is traditionally cooked over warm charcoal leaving an enough house between the coals and the tajine pot to keep away from having the temperature upward jostle too quickly. Large bricks of charcoal are used, specifically for their capability to remain hot for hours. Other methods are to use a tajine in a sluggish oven or on a gas or electric powered stove top, on the lowest heat imperative to preserve the stew simmering gently. A diffuser, a round utensil placed between the tajine and the flame, is used to evenly distribute the stove's heat. European producers have created tajines with heavy cast-iron bottoms that can be heated on a cooking range to a high temperature, which approves the browning of meat and greens before cooking.

Tajine cooking can also be replicated by using using a slow cooker or comparable item, however the end result will be barely different[citation needed]. Many ceramic tajines are decorative objects as nicely as practical cooking vessels. Some tajines, however, are meant solely to be used as decorative serving dishes.