Tajine
A tajine or tagine (Arabic: طاجين) is a North African dish, named after the earthenware pot in which it is cooked.[1][2] It is also called maraq or marqa.
Not to be confused with Tajín (seasoning).Maghrebi Jewish tagine
Maghrebi Jews also eat and prepare tagine, owing to their historic presence in North Africa. Tagine is a very important dish in Sephardi cuisine, and is commonly eaten and prepared by Moroccan Jews, Algerian Jews, Tunisian Jews, Libyan Jews, Djerban Jews, and also by French Jews, Jewish Americans, and Israelis, due to the large population of Sephardim in those countries.
Tagine is a mainstay of Sephardic cuisine[21] commonly prepared for Shabbat dinners in the Sephardi community, and served with couscous. Sephardim from different regions prepare different styles of tagine, for instance Moroccan Jews often prepare tagine with dried fruits, while Tunisian Jews often prepare a vegetable tagine containing potatoes, carrots, and zucchini cut into large dice. Tagine is also commonly prepared for Jewish holidays such as Rosh Hashanah and the Yom Kippur break-fast.[22]
Tajine potter
Tajine cooking
Electrical tajine
Tajine with lamb, prunes and almonds
Algerian tajine with chicken, meatballs and olives
