As such, tagines are generally best for slow-cooking tougher cuts of meat, but they’re also well suited to a wide range of ingredients and dishes. Outside North Africa, tagines are less ...

Though traditionalists may class a dish cooked without the earthenware pot not strictly a tagine, other aspects such as a long, slow cooking time and a wealth of warming spices also characterise ...

While tagines in places like Marrakech tend to focus ... as it’s the kind of cooking that requires calmness and composure in the kitchen – but don’t you worry, it rewards you with a meal ...