One of the mysteries of the English language finally explained.
1A North African stew of spiced meat and vegetables prepared by slow cooking in a shallow earthenware cooking dish with a tall, conical lid.
- ‘The meat, which is much less tender, is ideal for the long slow cooking of a tagine.’
- ‘You then share a Brasilian plate of two empenadas (baked turnovers, one beef and one sardine), red beans, salad and salsa, and the plat du jour, a lamb tajine, deliciously spiced.’
- ‘There was enough beef left for a curry or a tagine, but I didn't have the time for developed flavours.’
- ‘For something completely different at £3.95 there was the lamb tagine - tender pieces of meat cooked in olive oil and spices with red onion, apricot and almonds.’
- ‘This spice mix has its origins in Tunisia and is used in couscous, meat dishes and some tagines.’
- ‘Once the table is cleared, large tagines of lamb or beef, or chicken, or all three arrive with the omnipresent peak of steaming couscous.’
- ‘The main courses were a lamb and apricot tajine served with couscous, and carbonades made with Coreff (a beer from Brittany) and served with mashed potatoes.’
- ‘A tagine of chicken with olives, preserved lemons and potato was impressive, and the grills here are first rate: kofta lamb, chunks of lamb and so on.’
- ‘We liked lamb tagine with apricots and the beef tagine with prunes.’
- ‘Besides the scrumptious couscous, you may want to try one of any number of tagines, ranging from $20 - $30.’
- ‘Meat stews of the Middle East such as Moroccan tagine and Iranian khoresht are often spiced with cinnamon; indeed, in Lebanon and most of Syria the only spices used on meat are cinnamon and allspice.’
- ‘The menu includes a range of tagines - Morocco's most popular dish - as well as richly flavoured seafood and vegetarian options.’
- ‘But, like most stews, tagines generally need to simmer too long to be put together after work.’
- ‘A green papaya salad from Thailand and a lamb-and-prune tagine from Morocco are among Wayne's specialties.’
- ‘The food, though inexpensive, is delicious: aromatic tagines, spicy merguez, sweet pastilla.’
- ‘Place all the ingredients in a heavy casserole with a lid, put in a hot oven, when the tagine starts bubbling turn down to low and leave for 6 hours or until the meat is falling apart.’
- ‘Full of local celebs, politicos, business types and tourists there's live African music thrown in that included a tap dancer on our night, and the delicious food includes everything from Moroccan tajines to saucy Afrikaner ox tail stews.’
- ‘I've also been baking tagines using spring lamb and plump, sweet prunes from Agen.’
- ‘More ambitious cooking and a decent wine list transforms the cafe into a delectable spot for Cornish sardines, tiger prawns with tomatoes, garlic and basil, tagines and paellas in the evenings.’
- ‘Another good bet is the savoury Tunisian lamb tagine, simmered with potato, eggs, cheese and herbs, then baked as a pie.’
- 1.1 The dish used for cooking tagines.
- ‘The result is not the same as the long slow cooking over a constantly replenished wood fire of the traditional tagine, the clay pot with the conical lid, which produces, at the end, a rich reduced sauce.’
- ‘Things are happy enough before the young, amused-by-the-foreign-stranger waitress emerges with a tagine, steaming lightly from beneath its pyramidal clay lid.’
- ‘The ingredients, spices, and aromatics are placed in the tagine with a mere spoonful of water.’
- ‘Using a slotted spoon, transfer the lamb to a tagine and add enough hot liquid to almost cover.’
- ‘There were always lots of us at mealtimes, and a tajine or two was always simmering on the fire.’
- ‘Her vegetable studded couscous arrives in a straw tagine called a tbak, which sits like a tableside footstool.’
- ‘Spoon the squab mixture into a tajine and cover.’
- ‘I brought back a giant tagine from Morocco and I'd fill it with chicken and vegetables with a bit of olive oil and lemon.’
- ‘Main courses are fun, with many arriving in hand-painted Moroccan pots called tajines - deep dishes with conical lids.’
- ‘For a truly beautiful vegetable stew, bake it in an earthenware tagine that allows each vegetable to retain its shape and colour, the whole dish coming together in a beautiful mosaic.’
- ‘For instance, northern African nomads, in the past and still today, would often use a clay tagine, a cooking pot with a conical lid enclosure acting like an oven, used for making meat stews.’
From Moroccan Arabic ṭažin from Arabic ṭājin ‘frying pan’.
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