Tajines in Morocco are used to cook stews ( lamb, chicken, pigeon, quail, fish or beef) braised under a low temperature. Moroccan cuisine is rich with its big selection of herbs and spices including ( cinnamon, saffron, ginger, paprika, pepper, salt, cumin, chilli powder, turmeric). Other ingredients tajines may contain are ( preserved lemon, lemon juice, olives, olive oil, argan oil, ras al hanout ( a mix of spices can be bought in local markets), prunes, almond, fresh local vegetables, raisins, apricots,honey, dates, nuts, parsley, garlic). Ingredients may change from different regions, cities and towns of Morocco.
Moroccan Tajine is also the name of "earthenware" utensil with a cone-shaped top ( see image below) in which stew is cooked and served. Tajine derived its name from greek word "Teganon", frying pan.
