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Τι (ποιος) είναι tagine - ορισμός
TRADITIONAL BERBER STEW NAMED AFTER THE EARTHENWARE POT IT WAS COOKED IN MAGHREB
Tagine; Tagines; Tangine; Tājin; Tājīn; Ţājīn; Țājīn; Ṭājīn; Chicken tagine; Chicken Tagine
![Algerian]] chicken and olive tajine](https://commons.wikimedia.org/wiki/Special:FilePath/Tagine aux olives algérien.jpg?width=200 "Algerian]] chicken and olive tajine")
.jpg?width=200 "Tajine cooking")
![[[Stovetop]] cooking of tajine](https://commons.wikimedia.org/wiki/Special:FilePath/Place Jemaa el-Fna - Aicha n°1 - Marrakech - Morocco - Maroc - Maroko - Μαρόκο - Fas - Marruecos - Marokko - Марокк picture image photo (9123932853).jpg?width=200 "[[Stovetop]] cooking of tajine")
tagine
[t?'?i:n, t?'d?i:n]
(also tajine)
¦ noun a North African stew of spiced meat and vegetables prepared in a shallow earthenware cooking dish with a tall, conical lid.
?the dish used for cooking tagines.
Origin
Moroccan Arab. ?azin from Arab. ?ajin 'frying pan'.
tajine
¦ noun variant spelling of tagine.
Βικιπαίδεια
Tajine
A tajine or tagine (Arabic: طاجين) is a North African dish, named after the earthenware pot in which it is cooked. It is also called maraq or marqa.
Παραδείγματα από το σώμα κειμένου για tagine
1. They bungled attempts to buy a branded tagine and kosher chicken, while Miss Celerier came under fire for bribing a shop worker.
2. From lamb tagine to pastille of crayfish, Louise Tickle finds foodie heaven amidst the bustling souks of Marrakech Thursday May 4, 2006 Marrakech stock exchange...
3. You might find the right tagine pots, authentic rugs and sparkly lanterns in the bustling souk to recreate a hint of this country‘s sensual delights when you get home, but to enjoy a meal with the scent of warmed mint wafting through the desert air, you‘ll always have to come back.
4. Will it be chargrilled vegetable and mozzarella timbale; cod and pancetta fishcakes; moules marinires; peperonata terrine; chargrilled chicken with mango salsa; Mediterranean vegetable bake; Moroccan lamb tagine; pork hock with fruit compote; Thai ginger fish brochettes; or mushroom, brie, rocket and redcurrant filo bundle?
5. This trip to the Bab Doukkala market just west of the ancient, rambling medina was the start of a cookery course that would teach me how to prepare simple Moroccan food; Lucrezia Mutti, my tutor for the day and the elegant Italian owner of the Dar Attajmil riad, a guesthouse arranged around a traditional courtyard adorned with overflowing bowls of white roses, smiled mischievously as she told me we‘d be making lamb tagine for lunch.