Tajines are terracotta pots with a conical lid, in which the cooked preparation, according to Moroccan tradition, will cook for several hours in the heat of the brazier.
This preparation bears the same name as the dish in which it simmers. We prepare meat stews (beef, mutton, poultry…) simmered with honey or with seasonal vegetables.
including dates, prunes, and salted lemons. The top of the tagine resembles a witch’s hat, allowing steam to rise and fall for stewing.
There is another popular dish: Tanjia marrakchia .
It is both the name of a pot-bellied earthenware pot and that of a delicious dish made from mutton and spices. We throw in all the ingredients pell-mell, we shake it to mix and all we have to do is close it with paper and string and take it to the hamman where the farnachi will be responsible for burying it in hot ashes for at least four hours of stewing. It is a dish made for men by men.