Tajine or tagine (masculine noun) means, firstly, a traditional kitchen utensil Maghreb, hollow baking dish sometimes glazed terracotta, topped with a conical lid, and secondly, preparation Western culinary Maghreb (Algeria and Morocco), cooked in the pan, sort of stewed stew, which can be composed of meat mixture, poultry or fish, vegetables or fruit and spices. Preparation of tajine, ingredients and spices used vary by region and Maghreb countries.
Although current throughout Algeria and throughout Morocco, the tagine is of Berber origin and it is in the eating area Berber tagine best according to experts.
The Historical Dictionary of the French language - the Robert Alain Rey tells him that tian and tajine words are bonds, one in Old Provencal, another Berber, "from [s] the Greek têganon [.. .], "frying pan", "earthenware dish" with no known technical word etymology. "
Food, simmered over low heat, stew and steam, possibly without fat. Cooking is traditionally on a stove or brazier (kanun), terracotta also composed of a cup breakthrough vents around the perimeter for receiving the wood to the coals. Cooking is also, and very commonly, in the gas or on an electric plate, sometimes using a diffuser.
The tagine is traditionally a family friendly dish. The assembly has sat on small benches around the flat, placed on a coffee table. The cover is removed and each draws directly into the dish with three fingers: the index and middle fingers hold a piece of flat bread made available for each of the guests, thumb brings the food on the bread before wearing all at the mouth. The fingers should not touch the rest of the dish.
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