What is it? A North African dish named for the clay vessel in which it’s cooked.
The earthenware pot consists of a flat, circular base and a cone-shaped cover that sits on the base as the tagine is heated over coals. Tagines are typically used to make slow-cooked stews, and the shape of its top allows condensation to drip back over the food, keeping it from drying out.
Moroccan-style tagine dishes often consist of meat like lamb or chicken cooked with vegetables and some combination of spices (paprika, cumin and turmeric are common), nuts and dried fruits. The stew can be eaten directly from the tagine, served with couscous or bread.
Where can I find it? Fez Restaurant in Miami Beach (512 Española Way) serves lamb-shank ($25) and seafood ($28) tagines.
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Evan S. Benn is Miami Herald food editor and Miami.com restaurants editor. Follow him on Twitter: @EvanBenn.