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A tagine or tagine or tadjine (طاجين, in Arabic) designates just as much a cooking and serving dish, wide and shallow, topped with a conical terracotta lid, sometimes glazed, as a culinary preparation cooked in this utensil. Finding its origin in Berber cuisine, but also very widespread in traditional Maghreb cuisine, it is a kind of stewed stew that can be composed of a mixture of meat, poultry or fish, vegetables or fruit and spices and olive oil. The preparation of the tagine, the ingredients and the spices used differ according to the regions of North Africa.
