Tajine

Tajine
	A vegetable tajine dish as served in a London restaurant
Alternative names	Tagine
Type	Stew or casserole
Region or state	Maghreb
Associated cuisine	Algerian; Libyan; Moroccan; Tunisian;
	Cookbook: Tajine; Media: Tajine;

A tajine or tagine (Arabic: طاجين) is a North African dish, named after the earthenware pot in which it is cooked.^[1]^[2] It is also called maraq or marqa.

^ "Nedroma (Oran)". Magasin pittoresque (in French). Paris: Jouvet & cie. 1859. p. 182.
^ Uebersax, Mark A.; Siddiq, Muhammad, eds. (2012). Dry Beans and Pulses: Production, Processing and Nutrition. John Wiley & Sons. p. 516. ISBN 978-1-118-44828-1.

[1] "Nedroma (Oran)". Magasin pittoresque (in French). Paris: Jouvet & cie. 1859. p. 182.

[UebersaxSiddiq2012-2] Uebersax, Mark A.; Siddiq, Muhammad, eds. (2012). Dry Beans and Pulses: Production, Processing and Nutrition. John Wiley & Sons. p. 516. ISBN 978-1-118-44828-1.

[1]

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