One of the most well known symbols for Morocco is the tajine, an orange clayed pot with steaming hot meat and vegetables. The word refers to both the vessel and also the food prepared in it.
It consists of two parts, a circular base with low sides and a large conical cover, shaped as a dome, which rests inside the base during cooking.
This type of dish is slow-cooked at low temperatures, the meat being tender and aromatic.
Moroccan tajines combine chicken, lamb, beef or fish with several vegetables and seasonings: dates, nuts, olives, preserved lemons (a staple in Moroccan cuisine) apricots, cumin, paprika, pepper, saffron etc. There are different types of tagine, depending on the region.
I wish I'd bought one when I was in Morocco. It's a great way to cook.
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