A tagine is a special kind of clay cooking vessel from North Africa, most often used in Moroccan cooking. It has a dish with a pyramidic lid that usually has a grip handle at the top, and a hole in the handle to let a little steam escape. It keeps the food’s natural moisture in, and steam/roasts the food. Tagines are a showpiece, brought to the table and the food revealed, so they can be plain or very ornate.

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The Jazz Chef
the authorThe Jazz Chef
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