tajine
Language: English
Part of speech: noun
Pronunciation: ipa: /təˈʒiːn/
ipa: /tæˈd͡ʒiːn/
ipa: /təˈʒin/
ipa: /tɑˈd͡ʒin/
rhymes: -iːn
Forms: form: tajines
form: tagin
form: tagine
form: tajin
Etymology: From Moroccan Arabic طَجِين (ṭajīn), from Arabic طَاجِن (ṭājin, “shallow earthen pot”), from Ancient Greek τάγηνον (tágēnon, “frying pan, saucepan”), further etymology unknown.
Senses: examples: text: On a round table, food is served in a central platter or tagine or in shallow dishes so that it can be easily picked up with the fingers.
ref: 2005, Tess Mallos, Cooking Moroccan, Millers Point, N.S.W.: Murdoch Books, →ISBN, page 8:
text: Sometimes, in very densely populated urban areas in Egypt, one can still see children navigating their way through the labyrinthine maze of shops in the souk (marketplace) to bring their tagins to the bread baker.
ref: 2011, Amy Riolo, “Egypt”, in Ken Albala, editor, Food Cultures of the World Encyclopedia, volumes I (Africa and the Middle East), Santa Barbara, Calif.: Greenwood, ABC-CLIO, →ISBN, page 54, column 2:
text: A tajine is a heavy ceramic plate covered with a conical lid of the same material. The prettiest tajines, decorated in all sorts of colours and designs, come from Safi, but the best tajines for actual use are plain reddish-brown in colour, and come from Salé. The food in a tajine is arranged with the meat in the middle and the vegetables piled up around it.
ref: 2016, “Morocco Basics”, in Morocco: Essaouira and the Atlantic Coast (Rough Guides Snapshot), London: Rough Guides, →ISBN:
topics: cooking
food
lifestyle
glosses: An earthenware cooking pot of North African origin, consisting of a shallow, round dish without handles and a tall, conical or dome-shaped lid.
examples: text: [T]he term couscous is applied to the cereal along with a great variety of accompanying tajins (stews) and desserts.
ref: 1997, Habeeb Salloum, James Peters, “Glossary of Spices, Herbs, and Other Delights”, in Ruth Lane Moushabeck, editor, From the Lands of Figs and Olives: Over 300 Delicious and Unusual Recipes from the Middle East and North Africa, London: I.B. Tauris, →ISBN, page 4:
text: One of Morocco's most famous traditional specialities tajine (also spelled tahine or tadjine) gets its name from glazed earthenware pot used to prepare it, the tajine slaoui. It consists of a saucepan with a tall, often nicely decorated, very tight-fitting, cone-shaped lid that transforms it into a sort of Dutch oven. The high "hat" lets steam circulate, making it the ideal vessel for cooking stews.
ref: 2004, Julia Weiss, transl., edited by Paolo Piazzesi, Moroccan Cooking, English edition, Florence: Casa Editrice Bonechi, →ISBN, page 57:
text: Vegetarian entrees include vegetable tagin, stuffed squash, and maklouba (mixed vegetables with rice and yogurt), and come with a choice of soup or one of four Middle Eastern salads [...].
ref: 2005, Margaret Littman, “Restaurants [South Side]”, in Veg Out: Vegetarian Guide to Chicago, Layton, Ut.: Gibbs Smith, →ISBN, page 128:
text: Fresh broad beans are used when in season, the young beans added to tagines with the skin on; when more mature, the beans are blanched and skinned before cooking.
ref: 2005, Tess Mallos, “Broad Bean Dip”, in Cooking Moroccan, Millers Point, N.S.W.: Murdoch Books, →ISBN, page 14:
text: While they were finishing an excellent fish tagin—fish and tomato stew with rice cooked in a clay pot—he listened to her fantastic story.
ref: 2007, Gerhard Behrens, “The Second Ottoman Conquest of Egypt”, in The Janissary File: A Novel, Lincoln, Neb.: iUniverse, →ISBN, page 33:
text: The specialized restaurants that only serve tajin dishes are one of the essential destinations of Morocco. [...] When at a tajin restaurant in Morocco, relax, unwind, and converse like the locals while waiting for the food to be prepared.
ref: 2014, Naho Terada, Ettouhami Moulay Ahmed, Moroccan Cookbook: Night and Day (Momo Book), [Japan]: マイルスタッフ (インプレス), →ISBN, page 100:
text: The classic tajines combine meat with fruit and spices. [...] When eating a tajine, you start on the outside with the vegetables, and work your way to the meat at the heart of the dish, scooping up the food with bread.
ref: 2016, “Morocco Basics”, in Morocco: Essaouira and the Atlantic Coast (Rough Guides Snapshot), London: Rough Guides, →ISBN:
glosses: A stew, originally from Morocco, the ingredients of which are traditionally cooked slowly in such a pot; the dish is normally served with couscous.