Definition of tagine in English:


(also tajine)

Pronunciation /təˈʒiːn//təˈdʒiːn/


  • 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 menu includes a range of tagines - Morocco's most popular dish - as well as richly flavoured seafood and vegetarian options.’
    • ‘Another good bet is the savoury Tunisian lamb tagine, simmered with potato, eggs, cheese and herbs, then baked as a pie.’
    • ‘There was enough beef left for a curry or a tagine, but I didn't have the time for developed flavours.’
    • ‘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.’
    • ‘But, like most stews, tagines generally need to simmer too long to be put together after work.’
    • ‘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.’
    • ‘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 food, though inexpensive, is delicious: aromatic tagines, spicy merguez, sweet pastilla.’
    • ‘A green papaya salad from Thailand and a lamb-and-prune tagine from Morocco are among Wayne's specialties.’
    • ‘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.’
    • ‘I've also been baking tagines using spring lamb and plump, sweet prunes from Agen.’
    • ‘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.’
    • ‘The meat, which is much less tender, is ideal for the long slow cooking of a tagine.’
    • ‘We liked lamb tagine with apricots and the beef tagine with prunes.’
    • ‘This spice mix has its origins in Tunisia and is used in couscous, meat dishes and some tagines.’
    • ‘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.’
    • ‘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.’
    • ‘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.’
    • ‘Besides the scrumptious couscous, you may want to try one of any number of tagines, ranging from $20 - $30.’
    • ‘Once the table is cleared, large tagines of lamb or beef, or chicken, or all three arrive with the omnipresent peak of steaming couscous.’
    1. 1.1 The dish used for cooking tagines.
      • ‘The ingredients, spices, and aromatics are placed in the tagine with a mere spoonful of water.’
      • ‘Main courses are fun, with many arriving in hand-painted Moroccan pots called tajines - deep dishes with conical lids.’
      • ‘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.’
      • ‘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.’
      • ‘Spoon the squab mixture into a tajine and cover.’
      • ‘Her vegetable studded couscous arrives in a straw tagine called a tbak, which sits like a tableside footstool.’
      • ‘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.’
      • ‘There were always lots of us at mealtimes, and a tajine or two was always simmering on the fire.’
      • ‘Using a slotted spoon, transfer the lamb to a tagine and add enough hot liquid to almost cover.’
      • ‘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.’
      • ‘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’.