Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun 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.
- noun A thick stew slowly simmered in such a pot, typically made of meat or poultry, vegetables, fresh or dried fruits, and spices.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Alternative spelling of
tajine .
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
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Examples
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Moroccan food cooked in a tagine is superbly succulent and aromatic.
3 Recipes: Preserved Lemons & Candied Lemon Peel & Sparkling Lemonade and Mint (Λεμόνια στην Άρμη & Γλυκά Φλούδα του Λεμονιού & Λεμονάδα με Δυόσμος) Laurie Constantino 2008
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When I was living in Morocco, I first encountered the ubiquitous two-part cooking vessel called a tagine, with a low-rimmed concave platelike bottom and high cone-shaped top.
chicagotribune.com - 2010
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A tagine is a spicy Moroccan stew typically made with meat or poultry; it is also the name of the cone-shaped vessel traditionally used to cook the dish.
Blisstree 2009
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A tagine is a spicy Moroccan stew typically made with meat or poultry; it is also the name of the cone-shaped vessel traditionally used to cook the dish.
Blisstree 2009
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The word "tagine" is one of those cases where a cooking vessel has lent its name to the food prepared in it.
A Slice of Canada 2008
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The word "tagine" is one of those cases where a cooking vessel has lent its name to the food prepared in it.
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It was such a lovely place, and the owner just asked me what kind of tagine I fancied eating, and served me a three course meal in an alcove in the courtyard… It was heavenly.
souk 2007
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Or, more simply, you hear a tedious celebrity say in an interview that he can rustle up a wicked lamb tagine, and you decide that "wicked" has had its day; from now on you will pin your hopes on, for the sake of argument, "pimpalicious".
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This time of year a good choice is the fragrant North African stew called tagine.
Top of the World Lamb Tagine David Tanis 2011
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The tagine of tagines, though, was one I ate one cold night in the desert.
Top of the World Lamb Tagine David Tanis 2011
chained_bear commented on the word tagine
"the intensely social aspect of Roden's cooking lay as much at its heart as its centuries-old use of pine nuts, cinnamon, cumin, coriander, ginger, crushed garlic, cloves, mint and saffron. Hers was food traditionally slow cooked in tagines, and her book reintroduced to British kitchens the Arabic flavours once so adored by our Norman ancestors, with savoury pastries scattered with sugar, pounded meat and plenty of allspice, pomegranates and scented water."
--Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 363
January 19, 2017