The tajine, is a traditional dish in the cuisine of the countries of North Africa.
It is also called tajine, to the vessel in which it is made, which is a dish of large diameter and generally of little background, made of clay cooked and varnished and endowed with a characteristic conical cap. This lid holds the heat and steam during and after cooking, which condenses on top of it and falls back on food, preventing them from drying out while cooking.
The food is fried first and then cooked braised over very low heat.
Dishes can be seasoned with a wide variety of salty or sweet ingredients, honey, fruits, nuts and spices. These spices, in addition to the usual in the Maghreb cuisine, usually include the mixture known as ras al hanut, which is made according to a wide variety of recipes.
