Specifications Moroccan tagine

Moroccan tagine dishes are slow-cooked savory stews, typically made with sliced meat, poultry, or fish together with vegetables or fruit.Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tagine. The sweet and sour combination is common in tagine dishes like lamb with dates and spices. Tagines are served with couscous or bread. Because the domed or cone-shaped lid of the tajine pot traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables. This method of cooking is very practical in areas where water supplies are limited or where public water is not yet available.