#Tajine #stews #tagine
Tajin also known as Tajin refers both to the rich Moroccan stews and the cooking vessel used to make them when referring to the cooking vessel it is a round and shallow clay or ceramic casserole with a tall pointy conical lid the same lid fits into the base so the steam
Condenses on its interior and drops back into the stew without any waste of flavors and moisture the pots are ideal for slow cooking over Embers are on a stove resulting in buttery tender vegetables and meat that falls off the bone there are serving Tajin which are usually decorated and lighter than the
Other Tajin but they’re not resistant to eat Tajin show Moroccan Cuisines affinity for combining different textures mixing flavors such as a well-balanced blend of savory and sweet for example chicken with tomato and almonds and ve Cuts with stewed sliced pears baby artch chokes spring teas and various nuts such as almonds or
Pistachios are a common ingredient in Tajin these dishes are often accompanied by couscous steamed rice or fresh pot bread and the varieties are virtually Limitless from Seafood Tajin with muscles and tomato sauce to Lam Tajin with vegetables such as onions carrots potatoes and olives fruits such as apricots and raisins