Talk:Tajine

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Is it spicy? —The preceding unsigned comment was added by 89.26.222.185 (talk) 15:01:26, August 19, 2007 (UTC)

No, not per se. But it may well be accompanied by harissa, a red pepper sauce that's spicy. VERY.--El Ingles 20:10, 19 October 2007 (UTC)

The Word and the method of cooking Tajine is from the Persian Tah Cheen meaning to layer on the bottom.

Does this mean the word is pronounced "tah-CHEEN", or maybe "TAH - cheen"? - cso1@281.com

It would be really nice if someone could add a picture. I have no idea what they look like.

It looks like an upside down funnel on a plate. They are made of clay or pottery.

The inverted funnel may act as a sequential still returning some volitile aromatic and spice-derived flavours back to the pot (food). Some steam escaping would dfferentiate this from a Dutch oven. Many herbs AND spices have flavour compounds more volitile than water. The tagine seems to be an emperically derived sucess at preseving some of the flavour of spices and ingredients during prolonged, low heat cooking.. I'd like to know more from culteral cheifs in this hypothesis. Regards: Robbie@rpiacono@bellsouth.net 20-2-07

In Morocco they use a rough clay charcoal burner that the Tajine sits on.

I have heard that the tagine is used because it recycles a lot of the water content, allowing stews to be prepared where water is scarce, e.g. desert areas. Does anyone know if this is true? —Preceding unsigned comment added by 147.114.226.172 (talk) 08:49, 8 May 2008 (UTC)