A tajine or tagine is a type of dish found in the North African cuisines of Morocco,which is named after the special pot in which it is cooked. The traditional tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.
Tagines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. For example, the ideal cuts of lamb are the neck, shoulder or shank cooked until it is falling off the bone.

Moroccan tagines often combine lamb or chicken with a medley of ingredients and seasonings. Original Tagines offers an excellent variety of keftas and grills and are famous for their unique blending of spices delicately applied to the tenderest foods with skill nurtured over many years of experience.

Brioates
Brioates or brivat is a phyllo pastry parcel stuffed with minced meats such as chicken and lamb or cheeses. The ingredients can include fresh herbs, cinnamon, sugar, saffron all combined with egg and then served in a crispy triangle or cigar shaped parcel.

BŐstilla
Bsteeya, Bastilla or BŐstiila is a North African dish traditionally made in Morocco with shredded chicken mixing sweet and spicy flavours. The ingredients are combined, thicken with egg, wrapped in a light phyllo pastry then rolled in to a crispy, cigar shaped delight.

Kedra
A mix of caramelized onions and raisins traditionally added to cous cous dishes or tagines to give a unique Moroccan flavour.