What is Tajine?

The term Tajine, also commonly spent tagin, can be used to indicate both a specially shaped cooking pot that was created in North Africa and for stewed food that is cooked in this pot. Tajine pot is usually made of clay and has a dome lid. Food known as Tajine usually consists of cheap meat, which is slowly cooked at low heat with vegetables, fruit, nuts and a mixture of many spices. While Tajiny are most often associated with countries such as Morocco and Algeria, since the end of the 20th century they have found some popularity in the Western nations. Normally, these pots consist of two parts: a relatively shallow, round or square base and a dome or funnel lid. During cooking, this unusually in shape in the shape of a relaxed steam is collected, which then runs back into the steamed meat and prevents the ingredients from drying out. The upper part of this lid will often culminate in the clay button, which remains cool when cooking, allowing the lid to be removed without fingering. After cooking Tajine is knownKO removes and food is served directly from the base of the pot.

In addition, Tajine can refer to steamed meat cooked in the same name and consisting of cheap meat mixed with vegetables, fresh or dried fruit, a series of spices, nuts and cooking liquids such as broth. These ingredients are cooked for a few hours after low heat. This long cooking time usually causes even the cheapest meat cuts to become extremely tender. Meat commonly occurs in Tajines, includes lamb and chicken, although many different types of meat and seafood can be prepared in this way.

Tajiny are most often associated with North African countries in which they were onivative, such as Morocco and Algeria. To the late 20th century, however, in some Western nations began to look forward to popularity. North African restaurants can be found in many large cities in countries such as the USA, England and France, and Tajine Pots can be purchased in MNOHA gourmet kitchen shops around the world.