Tagine, the most renowned dish in Moroccan cuisine, can be found in virtually every restaurant across the country. Traditionally, it consists of meat, poultry, or fish combined with vegetables or fruits. What makes it particularly striking is that the term “tagine” refers both to the Berber dish itself and the distinctive cooking vessel in which it is prepared, often known for its vibrant colors.

The word “tagine” originates from the Berber term “tagin,” meaning a “shallow earthen pot.” The tagine pot comprises two parts: a flat circular base used for cooking and serving, and a uniquely shaped conical lid that efficiently distributes heat from the top to the entire pot. It comes in various sizes and can be either glazed or left unglazed. Many cooks prefer the unglazed version, as it imparts an earthy flavor to the cooked dishes.

The conical shape of the tagine pot is designed to capture steam and condense the moisture, allowing it to return to the simmering dish below. This reduces the need for excessive water when slow-cooking and tenderizing tougher cuts of meat. Not only does this method ensure the meat remains moist and tender, but it is also practical in areas with limited water supplies.

The key to the delectable flavor of tagine lies in the spices used during the cooking process. These include coriander, ginger, turmeric, saffron, paprika, cumin, cinnamon, ghee, onions, and garlic. Fresh herbs are often incorporated, along with ingredients such as olives, preserved lemon, nuts, and dried fruits. These basic components contribute to the distinctive taste of tagine.

Serving tagine with bread is customary and considered essential. It is almost unthinkable to enjoy tagine without bread, as they complement each other perfectly. Cooking food in a tagine is a healthy method as it involves steaming, which is widely regarded as one of the healthiest cooking techniques. The use of steam helps retain the nutritional value of the ingredients, resulting in wholesome and flavorsome meals.