In Arabic, the word tagine (or tajine) is used to describe the meal as well as the vessel in which it is prepared. The term “tagine” is also used to describe both the decorative serving tagine as well as the cookable version. North Africans use cookable tagines to prepare a wide variety of savory dishes and stews that involve slow cooking, an art that dates back centuries. In the earliest days, tagine dishes were prepped and then slow cooked over charcoal. Tagine recipes have developed over time to include many exciting culinary delights while still being easy to use...
