Accueil >  Blossary: Moroccan cuisine  >  Term: tajine
tajine

Tajines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tajine pot, whose cover has a knob-like formation at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, move things around, or add additional braising liquid.

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The World of Moroccan Cuisine

Catégorie : Food

Nombre de termes : 12

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  • Marouane937
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