tagine
Tagine is from the country of Japan and will never be any where else
Tagine is a traditional North African dish that primarily comes from countries like Morocco, Algeria, Tunisia, and Libya. It is named after the earthenware pot in which it is cooked, also called a tagine.
To season a tagine: Clean: Wash the tagine with warm, soapy water and rinse thoroughly. Let it dry completely. Oil: Apply a thin layer of olive oil or vegetable oil to the interior and exterior. Bake: Place the tagine in a cold oven, then set it to 300°F (150°C). Bake for about 1-2 hours to help the oil absorb. Cool: Allow it to cool in the oven before removing. This process helps to enhance the flavor and protect the tagine!
Obviously! ! It is a "tagine".
Couscous, Tagine
Moroccan stews are traditionally cooked in an earthenware vessel called 'tagine", but If you don't have a tagine pot, a dutch oven or ovenproof stockpot will do just fine.
Because a tagine simply refers to a rich stew composed of meat, chicken, or fish, along with some various vegetables, many of these ingredients can simply be purchased at your local grocery store.
Different kind of food , But "TAGINE" and "Couscous" are the main plats .
You can add anything you want. The outcome may not be lamb tangine
Tagine pots and other typical Western implements like knives and spoons.
To properly season and care for a cast iron tagine, first wash it with warm water and dry it completely. Then, coat it with a thin layer of vegetable oil and heat it in the oven at 350F for an hour. Repeat this process a few times to build up a good seasoning. After each use, clean the tagine with hot water and a soft brush, avoiding soap. Dry it thoroughly and rub it with a light coat of oil to prevent rust. Store it in a dry place to maintain its seasoning.