| Tagines is one of the popular North | | | | Restaurant in Chicago. The restaurant is |
| African dishes consumed mostly in | | | | quite famous for its diverse offering of |
| Algeria, Morocco, and Tunisia. Also | | | | tagines and has around 11 varieties on |
| known as Tajine, this North African | | | | the menu. They use mostly lamb, chicken, |
| specialty has traveled all the way | | | | seafood and beef. Onions, preserved |
| across the Atlantic to the kitchens in | | | | lemon, dry fruits, sesame seeds, nuts, |
| the US. title=""Moroccan">Moroccan | | | | eggs, peppers, tomatoes, and olives are |
| tagines are being served increasingly in | | | | added to the tagines apart from the |
| specialty food or fast food restaurants | | | | usual seasonings that include cinnamon, |
| all across the United States and has | | | | paprika, cumin, saffron and cilantro |
| become quite popular. | | | | among others. One major difference |
| Tagines are not just the name of the | | | | between North African or Moroccan |
| food but also the pot in which they are | | | | tagines and American tagines is that the |
| cooked. Tagine pots are made purely from | | | | former use clarified butter called |
| terra cotta and have a shallow rimmed | | | | "smen" while in America; only olive oil |
| base. The lid of the tagines is usually | | | | is used for preparation. |
| conical in shape. The bottom of the pot | | | | Some of the other restaurants that offer |
| is always glazed from the inside and | | | | variety of tagines on their menu include |
| this is where it comes in direct contact | | | | L'Olive in Chicago, The Lite Touch in |
| with the stew or food. The top part of | | | | New York, and Oasis in Los Angeles and |
| the Moroccan tagines is glazed from the | | | | Mogador in New York. Perry's in |
| outside, so that it can assist in | | | | Washington offers a unique tagine dish |
| evaporation of the steam. As a result, | | | | that comprises of lamb with medjool |
| the stew or food gets absorbed into the | | | | dates and pine nut couscous. Cafe Le Coq |
| clay and the juice or gravy becomes more | | | | in Chicago is famous for their roasted |
| concentrated in nature. | | | | vegetable tagines. Many restaurants |
| There are always potters who try and | | | | offer a variety of lamb tagines |
| make newer version of tagines especially | | | | including Shallots, Chicago, which is a |
| the ones having glazed lids from the | | | | kosher restaurant offering lamb tagine |
| inside as well as outside. Each of the | | | | couscous with dry Mediterranean fruits. |
| Moroccan tagines has a small steam | | | | American chefs have in a way mastered |
| outlet, and chefs preparing the dish | | | | the art of mixing tagines with couscous. |
| more often than not poke a thyme sprig | | | | If you visit, Morocco or Tunisia then |
| or a mint sprig. There are two types of | | | | you will find tagine being served as a |
| tagines - one that is made from terra | | | | separate dish and couscous is served as |
| cotta and one that has been made using | | | | a separate steamed dish. Moroccan |
| enameled cast iron. The latter is not as | | | | tagines as well as couscous are often |
| effective as the terra cotta one. | | | | served harissa, which is a chili-based |
| A visit to the Moroccan or Tunisian | | | | condiment, and it is exclusive to |
| countryside will provide you glimpses of | | | | Algerian and Tunisian tagines. |
| tagines simmering on small charcoal | | | | Tagines have gone through different |
| burners in street cafes or restaurants. | | | | types of experimentation processes and |
| In North Africa, tagines are never kept | | | | restaurants like Zibibo in California |
| in the oven; it is always kept on the | | | | offer an olive-marinated guinea hen with |
| stove. I one of the coastal Moroccan | | | | tomato tagine, mint, chickpea, and |
| cities especially in Meknes, you can | | | | harissa. At the Marseille restaurant in |
| find one of the most diverse tagine menu | | | | New York, you will find duck tagine on |
| with as many as 20 dishes comprising of | | | | the menu that comes with almonds, honey, |
| variety of vegetables, combined with | | | | and currants. Enrico's in San Francisco |
| meat, eggs, sausages, etc. | | | | has completely changed the very essence |
| The most popular and commonly eaten | | | | of tagines by serving a sauce moistened |
| tagines is made using a whole chicken, | | | | with pan-roasted seafood, seasonal |
| with preserved lemons and olives. | | | | vegetables and saffron couscous. Having |
| Sometimes the chicken is replaced by | | | | traveled across the Atlantic, Moroccan |
| lamb, and it is combined with eggs and | | | | Tagines look great on the menu but there |
| prunes. This preparation is quite | | | | are only a few who can serve authentic |
| similar to one of the tagine dishes | | | | tagine. |
| served at the Andalous Moroccan | | | | |