moroccan TAGINE : Many Moroccan dishes take their name from a tagine, the clay or ceramic vessel in which they were traditionally cooked. Although urban Moroccans may be more more inclined to use modern cookware such as pressure cookers when making stews, tagines are still favored by those who appreciate the unique, slow-cooked flavor which the clayware imparts to the food. In addition, tagines remain the cookware of choice in many rural areas as a matter of cultural norms.