"Tajine A tajine or tagine (Moroccan Arabic طجين tažin, from Arabic: طاجن tājun; Tifinagh: ⵜⴰⵊⵉⵏ) is a Maghrebi dish which is named after the earthenware pot in which it is cooked. It is also called a Maraq/marqa in North Africa. From Moroccan Arabic طجين ""tažin"", from Arabic طاجن ""tājun"" ""shallow earthen pot"", from ""tagēnon"" ""frying-pan, saucepan"". The tagine dates back to Harun al-Rashid who was a ruler of the Early Muslim conquests. The earliest writings about the concept of cooking in a tajine appear in the famous ""One Thousand and One Nights"", an Arabic-language story collection from the ninth century."
"It is also mentioned during the Abbasid Caliphate (which stretched from the Middle East to North Africa and al-Andalus during the ninth century. The dish would have been already famous amongst the nomadic Bedouin people of the Arabian Peninsula, who added dried fruits like dates, apricots and plums to give it its unique taste. Tagine is now often eaten with french fries, either on the top or on the side. Today, the cooking-pot and its traditional broth is primarily prepared in the Middle East and North Africa. In North Africa it is called a Tajine, while in the Middle East"
"dry dish of meat and vegetables, cooked slowly in a pot (called a tagine) with a tall conical lid. Dishes from the Maghreb region of North Africa are often coloured and flavoured with the hot spice mixtures harissa and ras el hanout (containing such spices as cumin, coriander, saffron, cinnamon, cloves, chillies, and paprika). Other characteristic flavourings of the region are preserved lemons and dried apricots and raisins. Egyptian cuisine has ancient roots, with evidence that, for example, cheese has been made in Egypt since at least 3,000 BC. Falafel are small fried croquettes of bean or chickpea flour, eaten"
"the Tagine of Chicken, potatoes and olives. Lamb is also consumed, but as Northwest African sheep breeds store most of their fat in their tails, Moroccan lamb does not have the pungent flavour that Western lamb and mutton have. Poultry is also very common, and the use of seafood is increasing in Moroccan food. In addition, there are dried salted meats and salted preserved meats such as kliia/khlia and ""g'did"" which are used to flavor tagines or used in ""el ghraif"" a folded savory Moroccan pancake. Among the most famous Moroccan dishes are Couscous, Pastilla (also spelled Bsteeya or Bestilla),"
"functional cooking vessels. Some tajines, however, are intended only to be used as decorative serving dishes. Moroccan tajine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tajines. The sweet and sour combination is common in tajine dishes like lamb with dates and spices. Tajines are generally served with bread. Because the domed or cone-shaped lid of the tajine pot traps steam and returns the condensed liquid"
"and usually served with meat and vegetables. In cooking they also use a variety of flavors such as: olive oil, aniseed, coriander, cumin, caraway, cinnamon, saffron, mint, orange, blossom, and rose water. Many of the cooking styles and utensils began to take shape when the ancient tribes were nomads. Nomadic people were limited in their cooking by what locally made pots and pans they could carry with them. A tagine is the name of a conical-lidded pot, and today a dish cooked in this pot is also called a tagine. Like all countries in the Mediterranean basin, Tunisia offers a"
"Tahini Tahini (also tahina ; , , also known as Tehina Hebrew: טחינה, Ardeh Persian: ارده), is a condiment made from toasted ground hulled sesame. Tahini is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Eastern Mediterranean, the Caucasus, and the Middle East, as well as parts of North Africa. It is also used in Chinese and Southeast Asian cuisine. Tahini is a loanword from , or more accurately ' , is derived from the root ' which as a verb """""
"Tunisian cuisine Tunisian cuisine, the cuisine of Tunisia, is a blend of Mediterranean and desert dwellers' culinary traditions. Its distinctive spicy fieriness comes from the many civilizations which have ruled the land now known as Tunisia: Romans, Vandals, Byzantines, Arabs, Spanish, Turkish, Italians (Sicilians), French, and the native Punics-Berber people. Many of the cooking styles and utensils began to take shape when the ancient tribes were nomads. Nomadic people were limited in their cooking implements by what pots and pans they could carry with them. The Tunisian tagine, is very different from the Algerian or Moroccan dish. It is a"
"claypot. Traditionally, all food was cooked in specialized clay pots. Some traditional dishes are still cooked in clay pots as the same flavor cannot be achieved with metal cookware. The tajine is a North African, two-piece pot used in Moroccan cuisine. The bottom part is a broad, shallow bowl, while the top is tall and conical, or sometimes domed. The tall lid acts to condense rising steam and allow the moisture to roll back down into the dish. The tajine lends its name to the meat stew that is typically cooked in this pot. Clay roasting pots called ""Römertopf"" (“Roman"
"Maafe Maafe (Wolof; var. ""mafé"", ""maffé"", ""maffe"", ""sauce d'arachide"" (French), ""tigadèguèna"" or ""tigadegena"" (Bamana; literally 'peanut butter sauce'), or groundnut stew, is a stew or sauce (depending on water content) is a dish common to much of West Africa. It originates from the Mandinka and Bambara people of Mali. Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa. Made from lamb, beef, chicken, or without meat, maafe is cooked with a sauce based on groundnuts, especially peanut butter/paste, and tomatoes. Recipes for the stew vary wildly, but commonly include chicken, tomato, onion, garlic,"
"Tomato bredie Tomato bredie is a South African stew, referred to in Afrikaans as 'tamatiebredie', normally made with mutton. It is cooked for a very long time, and its seasonings include cinnamon, cardamom, ginger and cloves as well as chilli. It is of Dutch origin. ""Bredie"" is the Afrikaans word for ""stew"", but is actually a word of Malaysian origin. This form of cooking was first introduced to the Cape by Malays, who were brought to the colony in most cases as slaves. The word bredie refers to oriental spinach. In tomato bredie tomato is used instead. Pumpkin, green beans"
"Mali, tiep is known as ""tieb,"" a dish consisting of chicken, rice and vegetables such as a tomato and onion base. Another type of tiep is the Jollof or ""Djolof"" (in Wolof, the national language) rice also called ""Benachin"" which means 'one pot' in Wolof. It is a popular dish especially in Nigeria and Ghana. The components are similar to the original recipe's ingredients with the inclusion of tomatoes, rice and onions. Senegal's distinctive ethnic groups have their own variations on cuisine and eating habits, influenced either by proximity to the ocean or the traditions of nomadism and cattle raising."
"and waterblommetjies (Cape water lily, ""Aponogeton distachyos"", flowers) are also used. This traditional South African dish is commonly eaten around South Africa by both locals and tourists. Tomato bredie Tomato bredie is a South African stew, referred to in Afrikaans as 'tamatiebredie', normally made with mutton. It is cooked for a very long time, and its seasonings include cinnamon, cardamom, ginger and cloves as well as chilli. It is of Dutch origin. ""Bredie"" is the Afrikaans word for ""stew"", but is actually a word of Malaysian origin. This form of cooking was first introduced to the Cape by Malays, who"
"with a different name (the Moroccan ""tangia"" and the Tunisian ""coucha"" are both essentially the same dish: a meat stew prepared in an urn and cooked overnight in a public oven), sometimes with a slight change in ingredients and cooking style. To add to the confusion, two completely different dishes may also share the same name (for example, a ""tajine"" dish is a slow-cooked stew in Morocco, whereas the Tunisian ""tajine"" is a baked omelette/quiche-like dish). There are noticeable differences between the cooking styles of different nations – there's the sophisticated, full-bodied flavours of Moroccan palace cookery, the fiery dishes"
"to the pot, a minimal amount of water is needed to cook meats and vegetables. This method of cooking is practical in areas where water supplies are limited or where public water is not yet available. What Tunisians refer to as a ""tajine"" is very different from the Moroccan dish. Tunisian tajine is more like an Italian frittata or an eggah. First, a simple ragout is prepared, of meat cut into very small pieces, cooked with onions and spices, such as a blend of dried rosebuds and ground cinnamon known as ""baharat"" or a robust combination of ground coriander and"
"""Maffé"", ""Maffe"", ""sauce d'arachide"", ""tigadèguèna"" or ""tigadene""), is a peanut-based stew common to much of West Africa, and very popular in Senegal, the Gambia, Mali, Guinea and Cote d'Ivoire. Variants of the Maafe appear in the cuisine of nations throughout West Africa and Central Africa. With the huge expansion of groundnut cultivation during the colonial period, Maafe has become a popular dish across West Africa, and as far east as Cameroon. Recipes for the stew vary wildly, but groundnut stew at its core is cooked with a sauce based on groundnuts (peanuts), the West African trinity of tomatoes, onion and"
"Salt-preserved lemons (l'hamd mrakad) and so-called ""oil-cured"" olives are distinctive elements of the cuisine. The best-known Maghrebi dish abroad is couscous, made from wheat semolina. The tajine, a cooking vessel made of clay of Berber origin, is also a common denominator in this region, although the dishes and preparation methods vary widely. For example, a tajine in Tunisia is a baked quiche-like dish, whereas in Morocco it is a slow-cooked stew. Pastilla is also an important Arab-Andalusian dish of the region. Maghreb cuisine Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean"
"the Maghreb, Levant and Ottoman to the Italian, French, and Spanish. Each of those, in turn, has national and provincial variations. Maghrebi cuisine includes the cuisines of Algeria, Libya, Morocco, and Tunisia. One of the most characteristic dishes of the region is couscous, a steamed, small-grained wheat semolina, served with a stew. The dish is ancient, mentioned by the Medieval traveller Ibn Battuta, and found for example also in the Western Sicilian cuisine, especially in the province of Trapani, where it was re-introduced after 1600. One stew that may be served with couscous is the Moroccan tagine, a hearty, somewhat"
"in a public oven), sometimes with a slight change in ingredients and cooking style. To add to the confusion, two completely different dishes may also share the same name (for example, a ""tajine"" dish is a slow-cooked stew in Morocco, whereas the Tunisian ""tajine"" is a baked omelette/quiche-like dish). There are noticeable differences between the cooking styles of different nations, from the sophisticated, full-bodied flavours of Moroccan palace cookery to the fiery dishes of Tunisian cuisine and the humbler, simpler cuisines of Egypt and Algeria. The cooking of Southern Africa is sometimes called ""rainbow cuisine"", as the food in this"
"dienn, thiebou dinne, thiébou dieune, tíe biou dienne, thieb-ou-djien, thiebu djen or riz au poisson. Thieboudienne Thieboudienne or chebu jen (; , phonetic approximations of the Wolof) is a traditional dish from Senegal. It is made from fish, rice and tomato sauce. Other ingredients often include onions, carrots, cabbage, cassava and peanut oil. These ingredients are common in the country. The name of the dish comes from Wolof words meaning ""rice"" (""ceeb"") and ""fish"" (""jën""). The American Southern dish Savannah red rice resembles thieboudienne, suggesting a Creolization of the dish from West Africa to the New World. Other renderings of"
"as in Cameroon and France. Maafe Maafe (Wolof; var. ""mafé"", ""maffé"", ""maffe"", ""sauce d'arachide"" (French), ""tigadèguèna"" or ""tigadegena"" (Bamana; literally 'peanut butter sauce'), or groundnut stew, is a stew or sauce (depending on water content) is a dish common to much of West Africa. It originates from the Mandinka and Bambara people of Mali. Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa. Made from lamb, beef, chicken, or without meat, maafe is cooked with a sauce based on groundnuts, especially peanut butter/paste, and tomatoes. Recipes for the stew vary wildly, but commonly"
"it is called a ""maraq"" (broth) or a ""qidra"" (cooking pot). There are different ways to prepare the tajine. In the original qidra style ""saman"" (clarified butter) is used to lubricate the surface and a puree of chopped onion is added for flavour and aroma. For ""muqawlli""-style cooking, the ingredients are placed in olive oil to enrich the flavours. There are many descriptions of how to prepare a tajine from Arab scholars. A famous description is the one from ibn al-Adim (1192–1262): The traditional tajine pottery, sometimes painted or glazed, consists of two parts: a circular base unit that is"
"Thieboudienne Thieboudienne or chebu jen (; , phonetic approximations of the Wolof) is a traditional dish from Senegal. It is made from fish, rice and tomato sauce. Other ingredients often include onions, carrots, cabbage, cassava and peanut oil. These ingredients are common in the country. The name of the dish comes from Wolof words meaning ""rice"" (""ceeb"") and ""fish"" (""jën""). The American Southern dish Savannah red rice resembles thieboudienne, suggesting a Creolization of the dish from West Africa to the New World. Other renderings of the name include: ceebu jen, cee bu jen, ceeb u jen, thebouidienne, theibou dienn, thiebou"
"seaside and in the village market. They offer tagines to pandora and anchovies prepared in the Northern Moroccan style with a mixture of garlic, parsley, thyme, paprika and lemon juice. This tagine is cooked and presented in an oval ceramic dish called a Tagra. Local dishes also include a plate of grilled sardines accompanied by a salad of tomatoes and onions. Every Tuesday, local products are sold in the large plaza market in Oued Laou. Products such as cotton fabric, striped in different colors, ""Mendil"" the local name, are sold here.. Disparities in wealth are clear to see. Poorer inhabitants"
"Maghreb cuisine Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Morocco, and Tunisia. The region has a high degree of geographic, political, social, economic and cultural diversity which influences its cuisine and culinary style. Well-known dishes from the region include couscous, pastilla, and the tajine stew. The cuisine of the Maghreb, the western region of North Africa that includes the five countries of Morocco, Algeria, Tunisia, Libya, and Mauritania, is by origin Berber and Arab. The cuisines of Algeria, Tunisia and Libya have"
"Tabbouleh Tabbouleh ( ""tabūla""; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and pepper. Some variations add garlic or lettuce, or use couscous instead of bulgur. Tabbouleh is traditionally served as part of a mezze in the Arab world. Its popularity has grown in Western cultures. The Levantine Arabic ""tabbūle"" is derived from the Arabic word ""tābil"", meaning ""seasoning"" or more literally ""dip"". Use of the word in English first appeared in the 1950s. Edible"
"food in America. Tabbouleh Tabbouleh ( ""tabūla""; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and pepper. Some variations add garlic or lettuce, or use couscous instead of bulgur. Tabbouleh is traditionally served as part of a mezze in the Arab world. Its popularity has grown in Western cultures. The Levantine Arabic ""tabbūle"" is derived from the Arabic word ""tābil"", meaning ""seasoning"" or more literally ""dip"". Use of the word in English first appeared in"
"just set. When the tajine is ready, it is turned out onto a plate and sliced into squares, accompanied by wedges of lemon. Tunisian tajines can also be made with seafood or as a completely vegetarian dish. In rural parts of Tunisia, home cooks place a shallow earthenware dish over olive-wood coals, fill it, cover it with a flat earthenware pan, and then pile hot coals on top. The resulting tajine is crusty on top and bottom, moist within and is infused with a subtle smoky fragrance. A similar dish known as ""tavvas"" is found in Cypriot cuisine. Tajine A"
"and the vegetables (carrots, little white cabbages, turnips, chick peas) only lightly cooked. Depending on the season, the vegetables change: there may also be cardoons, cold broad beans, or pumpkin. Unlike Moroccan tajines, a tajine in Tunisia usually refers to a kind of ""quiche"" made from beaten eggs and grated cheese consisting of meat and/or various vegetable fillings, prepared like a large cake and cooked in the oven. The most sought-after seafood speciality is poisson complet: the fish is prepared, fried, grilled or sautéed, accompanied by potato chips and either normal or spicy tastira, depending on the kind of peppers"
"roasted seeds. Tahini's relatively high levels of calcium and protein make it a useful addition to vegetarian and vegan diets, as well as to raw food diets when eaten in its unroasted form. Compared to peanut butter, tahini has higher levels of fiber and calcium and lower levels of sugar and saturated fats. Tahini Tahini (also tahina ; , , also known as Tehina Hebrew: טחינה, Ardeh Persian: ارده), is a condiment made from toasted ground hulled sesame. Tahini is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva. Tahini is"
"Tartar sauce Tartar sauce (spelled tartare sauce in the UK, New Zealand, Australia, South Africa, and other parts of the Commonwealth) is a mayonnaise of French origin, and is typically of a rough consistency due to the addition of diced gherkins or other varieties of pickles, capers and parsley. It is often used as a condiment with seafood dishes. It is most commonly used with clam strips, fried oysters, fish and chips, fish sandwiches, and fish fingers, among many other dishes. Tartar sauce is based on either mayonnaise (egg yolk, mustard or vinegar, oil) or aioli (egg yolk, olive oil,"
"Sagamite Sagamité is a Native American stew made from hominy or Indian corn and grease (from animal fat). Additional ingredients may include vegetables, wild rice, brown sugar, beans, smoked fish or animal brains. Caddo sagamité was thick soup made from corn flour, that had previously been parched and ground into a fine meal. Beans and acorn flour could be added. The Caddos served the stew in large earthenware pots, for crowds during ceremonies. Sagamité was used in ceremonies to celebrate welcomed guests by tribes such as the Peoria, Huron, Osage, and early Caddo tribes of Arkansas. According to the Illinois"
"Moroccan society, during the 2011 Venice Biennale. There's a bourgeoning market for modern & contemporary art.According to the data compiles by Global Africa Art Market Report ,with South Africa and Nigeria, Morocco is among the most important marketplaces in Africa. Moroccan cuisine is home to Berber, and Moorish. It is known for dishes like the couscous, tajine, pastilla and others. Moroccan cuisine uses a lot of spices like cinnamon, turmeric, ginger and saffron, giving it an original taste. Moroccans everyday go-to meal is the tajine as it is a balanced and quick to make meal. On special occasions, more complex"