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What makes something a tagine? Well, it depends on what you’re talking about. The term ‘tagine’ (or ‘tajine’) refers to a North African conical clay pot and a North African slow-cooked stew with a characteristic blend of sweet and savoury spices.
Tagines are common in countries such as Algeria and Morocco, but they have become increasingly popular the world over – and, yes, we’re still talking about both kinds of tagines.
While the elongated cone-shaped tagine pot may look striking, the benefits of its design go beyond aesthetic appeal. The wide, shallow base combined with the tall conical lid causes steam to rise into the cone, condense, and trickle down into the dish. The result: an incredibly tender and aromatic stew. Plus, you can use it on the stove and in the oven, much like a Dutch oven. Handy.
Don’t have one? You can still make a tagine – and our best tagine (and tagine-inspired) recipes prove it. From a chicken tagine served with couscous and a speedy Moroccan tagine recipe to Neil Perry’s spring vegetable tagine and a hearty lamb tagine for winter, these tagines aren’t defined by their cookware.
Neil Perry and Richard Purdue’s globe artichoke and broad bean tagine
Tagine of baby squid with red pepper and tomato
Braised Moroccan-style pumpkin and lamb neck
Chicken and lemon tagine with cracked green olives
Stewed eggplant and chickpeas with minted couscous
Kefta tagine with herbs, spices and lemon
