Tagines from Morocco find their way to dining tables and kitchens in other countries

Tagines are a prominent North African food, particularly in Algeria, Morocco, and Tunisia. This North African delicacy, sometimes known as Tajine or Tangines, has made its way into American homes. Moroccan tagines are increasingly being served in specialty or fast food restaurants around the United States and have gained appeal.

Tagines refer to both the dish and the kettle in which it is prepared. Tagine pots are made entirely of terracotta and feature a shallow rimmed base. The lids of tagines are usually conical. The bottom of the pot is always coated from the inside, which has direct contact with the stew or meal. 

Moroccan tagines' tops are glazed on the outside to aid in steam evaporation. As a result, the stew or meal is absorbed by the clay, and the liquid or gravy becomes more concentrated.

There are always potters attempting to develop newer versions of tagines, particularly those with glazed lids on both the interior and outside. 

Each Moroccan tagine has a small steam vent, and the cooks periodically pierce a thyme or mint leaf. There are two types of tagines: terracotta and enameled cast iron. The latter is less effective than the terracotta counterpart.

A visit to the Moroccan or Tunisian countryside will reveal tagines cooked on little charcoal burners in street cafés or restaurants. 

In North Africa, tagines are never baked; they are always prepared on the stove. In one of Morocco's coastal cities, particularly Meknes, you may find one of the most diverse tagine menus, with up to 20 dishes featuring a variety of vegetables combined with meat, eggs, sausages, and so on.

The most popular and widely consumed tagines are made with whole chickens, preserved lemons, and olives. Lamb is sometimes used instead of chicken and served with eggs and prunes. 

This technique is extremely similar to one of the tagine dishes served at Andalous Moroccan Restaurant in Chicago. The restaurant is well-known for its diverse tagine menu, which includes around 11 varieties. 

They mostly use lamb, chicken, seafood, and beef. Onions, preserved lemon, dried fruit, sesame seeds, almonds, eggs, peppers, and tomatoes.

In addition to the typical components of cinnamon, paprika, cumin, saffron, and cilantro, olives are used in tagines. One significant difference between North African or Moroccan tagines and American tagines is that the former use clarified butter known as smen, whereas American tagines simply require olive oil for cooking.

Other restaurants that provide a range of tagines include L'Olive in Chicago, The Lite Touch in New York, Oasis in Los Angeles, and Mogador in New York. Perry's in Washington serves a special lamb tagine with medjool dates and pine nut couscous. 

Café Le Coq in Chicago is known for its roasted vegetable tagines. Shallots in Chicago, a kosher restaurant, provides lamb tagine couscous with dry Mediterranean fruits.

American cooks have refined the technique of combining tagines and couscous. When you visit Morocco or Tunisia, you will notice that tagine is served separately, whereas couscous is provided as a steaming meal.

Moroccan tagines and couscous are traditionally served with harissa, a chili-based spice unique to Algerian and Tunisian tagines.

Tagines have evolved in a variety of ways, and restaurants such as Zibibo in California serve an olive-marinated guinea bird with tomato tagine, mint, chickpeas, and harissa. The Marseille restaurant in New York serves duck tagine with almonds, honey, and currants. 

Enrico's in San Francisco has completely altered tagines by serving a sauce flavored with pan-roasted seafood, seasonal vegetables, and saffron couscous.

Moroccan tagines seem stunning on the menu after sailing over the Atlantic, but only a few restaurants can serve them correctly. Morocco or Tunisia are the best places to savor the fiery flavors of tagines, but you can also get a taste of the real thing by visiting some authentic Moroccan eateries in Chicago or New York.