a large, heavy N African cooking pot with a conical lid
a N African stew with vegetables, olives, lemon, garlic and spices, cooked in a tagine

a slow-cooked Moroccan (North African) stew of meat and vegetables with spices; also written tajine

Please share the recipe for your lamb, pea and artichoke tajine.
Word Origin

by 1898, Arab. “frying pan,” for the clay cooking pot with tall conical lid
Usage Note



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