The tagine is a traditional type of cookware, widely used in North Africa, and usually (not always) made from clay. Tagine takes its name both from a Moroccan dish as well as the pot in which the dish is cooked.
Tagine cooking involves the slow simmering of meats or vegetables along with a medley of herbs and spices, the result being an aromatic and intoxicating combination of taste and texture.
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Tagine cooking involves the slow simmering of meats or vegetables along with a medley of herbs and spices, the result being an aromatic and intoxicating combination of taste and texture.
View the catalog.