Tagine

Maghrebi dish iconic of Morocco and Algeria, slow-cooked in an earthenware vessel of the same name topped by a conical lid. That shape traps steam and returns the condensate to the food, allowing meat, poultry or fish to braise with vegetables, dried fruit and spices (ginger, saffron, cumin, cinnamon) using minimal water. Served as a centrepiece in North African palace dining.