The traditional tagine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.
Typically, a tagine is a rich stew of meat, which can include beef, chicken, fish, or lamb, and most often also includes vegetables or fruit. Vegetarian versions of this stew can also be made.
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