A North African dish, whose name inadequately translates as ‘stew’, particularly popular in Moroccan cooking. The same name is given to the conical earthenware cooking pot in which it is traditionally prepared. The stew is usually made with meat, generally lamb or chicken, but also fish. It is characterized by its sweet and savoury mix of flavours, often due to the presence of fruit—prunes and quinces or preserved lemons—honey or orange– flower water. Serve with couscous or rice.
Also known as — tajine