The Berber term “tajine” refers to both the recipe and the cooking tool, a sort of terracotta plate, surmounted by a conical lid, reminiscent of a witch’s hat. And there’s something magical about its preparation, of a wonderful simplicity.
Just put the ingredients in this bizarre pot, lay it directly on the embers or on a “kanoun”, and arm yourself with patience. The magic begins. Slowly. There is no need of water, oil or anything else: the steam, released by the slow cooking, rise along the terracotta cone, to fall back on the bottom of the plate, thus moistening the food… And magically the meats become soft, and the different flavors marry gracefully: plums or dates with lamb, lemons and olives with chicken, eggs and tomatoes with «kefta» (beef meatballs). Without forgetting, of course, the spices, such as saffron, pepper, ginger, coriander, cinnamon, cumin… which envelop everything with their intense scent.
The tajine seems to have been invented by the Berbers, nomadic people for excellence, in search of a dish that was both for cooking and serving. In a country where water is a rare and precious good, this terracotta dish also allows you to cook by stewing everything offered by the territory: vegetables and dried fruits, with fish or meat.
Whatever the recipe, the ritual does not change: you remove the dish from the fire and place it on a table, and then you dip from the plate with bread. This is perhaps the most beautiful magic of the tajine: its conviviality.