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 (tə-zhēn′, -jēn′)
1. An earthenware pot used in the cooking of Morocco, consisting of a tall conical lid and a shallow base that doubles as a serving dish.
2. A thick stew slowly simmered in such a pot, typically made of meat or poultry, vegetables, fresh or dried fruits, and spices.

[Arabic ṭājin, frying pan, shallow earthenware pot, from Greek tagēnon, tēganon, frying pan, of unknown origin.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.


(tæˈʒiːn) or


1. (Cookery) a large, heavy N African cooking pot with a conical lid
2. (Cookery) a N African stew with vegetables, olives, lemon, garlic and spices, cooked in a tagine
[from Moroccan Arabic tažin, from Arabic tājun frying pan]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
References in periodicals archive ?
In terms of food, Moroccan cuisine definitely means tajines. The Daily News Egypt team asked for the most ordered plates in the restaurant: meat with apricots and plums tajine, chicken with green olives tajine and buried chicken couscous.
The tajine consists of three big chicken pieces with green olives cooked in a sauce of coriander and lemon.
The meat with apricots and plums tajine is an eastern twist on sweet and sour.
More exotic dishes include Moroccan Tajines, while lighter choices include smoked haddock fish cakes with a salad of grapefruit and roasted sweet chillies.
Since my husband, the chef, was born in Morocco, his family has introduced me to slow-cooking stews called "tajines." Normally these are prepared up to five hours prior to the meal.
Well, I don't have a tajine pot in my American kitchen, but I found an iron casserole with a lid.
(Modified) Braised Lamb and Two Bean Tajine (Casserole)
Cous cous remains a staple, and traditional meaty stews - called tajines after the bell shaped pot they are cooked in - as well as honey soaked breads and pancakes, all remain national favourites.
Add some to this Lamb Tajine with Carrot Fritters to give it a really authentic taste.
First heat a little oil in a saucepan or a tajine if you have one and slowly fry the garlic and onion until they turn sweet and golden.
Budget-wary cooks looking to prepare a tasty, simple meal might enjoy making a lamb tajine with carrots and fava beans, says John Higby, the lunch chef at Cafe Soriah.
While it's possible to make couscous quickly with a little hot water, steaming over the vapors from the stew is said to impart some of the tajine's flavor to the couscous.