One of the mysteries of the English language finally explained.
A North African stew of spiced meat and vegetables prepared by slow cooking in a shallow earthenware cooking dish with a tall, conical lid.
- ‘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.’
- ‘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.’
- ‘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.’
- ‘A green papaya salad from Thailand and a lamb-and-prune tagine from Morocco are among Wayne's specialties.’
- ‘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.’
- ‘But, like most stews, tagines generally need to simmer too long to be put together after work.’
- ‘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 menu includes a range of tagines - Morocco's most popular dish - as well as richly flavoured seafood and vegetarian options.’
- ‘I've also been baking tagines using spring lamb and plump, sweet prunes from Agen.’
- ‘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.’
- ‘Besides the scrumptious couscous, you may want to try one of any number of tagines, ranging from $20 - $30.’
- ‘The meat, which is much less tender, is ideal for the long slow cooking of a tagine.’
- ‘This spice mix has its origins in Tunisia and is used in couscous, meat dishes and some tagines.’
- ‘Another good bet is the savoury Tunisian lamb tagine, simmered with potato, eggs, cheese and herbs, then baked as a pie.’
- ‘The food, though inexpensive, is delicious: aromatic tagines, spicy merguez, sweet pastilla.’
- ‘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.’
- ‘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.’
- ‘There was enough beef left for a curry or a tagine, but I didn't have the time for developed flavours.’
- ‘We liked lamb tagine with apricots and the beef tagine with prunes.’
- ‘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.’
From Moroccan Arabic ṭažin from Arabic ṭājin ‘frying pan’.
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