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What kind of special cookware is used in Moroccan cooking?
Something called a Tagine, also spelled tajine. These are special conical clay pots which are glazed to retain the heat and moisture making the food tender, while retaining the flavors and natural juices of the ingredients.
You can find some great pictures of tajine (both the food and the cookware) on Flickr
When you start to cook food from a part of the world that is somewhat foreign to you, one of the first obstacles is to know the terms you’ll find in the recipes. Some of course translate easily while others need a bit of explanation.
Below is a short list of some terms you will want to be familiar with related to Moroccan cuisine.
- Confit – preserved
- Confiture – preserved with sugar
- Merguez – a spicy sausage
- Tagine – a dish you eat cooked on a low fire with very little liquid
- Tagine – a dish you serve and cook the stuff you eat called tagine in
