Daily Feature Glossary Terms

1) A reference used to describe a North African stew, which is also known as tajine, that is made with meat and vegetables. 2) A glazed or unglazed circular clay pot with a cone-shaped lid that is used to cook tagine stews. It is very similar in use to a Dutch Oven, except not as deep. A traditional tagine stew combines vegetables, meat or poultry, and spices such as cumin, ginger, pepper, saffron, and turmeric that are cooked very slowly with little or no water.