| 释义 |
tajine, n.
Brit. |taˈdʒiːn|, U.S. |tɑˈdʒin|
Forms: 18– tajin, 19– tadjin, 19– tadjine, 19– tageen, 19– tagine, 19– tajeen, 19– tajine, 19– tazhin
[‹ Moroccan Arabic ṭažîn ‹ Arabic ṭājin frying pan, shallow earthen pot (Wehr) ‹ ancient Greek τάγηνον frying pan (of unknown origin). Compare French tajine (1903).]
Any of various types of North African (orig. Moroccan) stew prepared by slowly cooking the ingredients in a shallow, earthenware cooking dish with a tall, conical lid, traditionally over a charcoal brazier; a dish of this type.
1898R. B. Cunninghame Graham Mogred-el-Acksa: Journey in Morocco 49 Every day his European friend sent him his food, his ‘Tajin’, ‘Couscousou’, flat moorish bread, and green tea. [Note] Tajin literally means ‘the dish’. It is generally a greasy stew of mutton, soaked with rancid butter and saffron. 1926F. Ossendowksi Fire of Desert Folk 48 The black monster is deft in preparing kouskous, seffa, the various tazhin, meshwi and other dainties of the Berber kitchen. 1988L. Colwin Home Cooking xxvi. 163 While I have never made tagine—a Moroccan stew—I have baked apples and pears with great success in my tagine. 1990Gourmet Sept. 165/2 The spicy, hearty meat stews cooked in clay pots called tajines are probably Bedouin in origin. 2000C. Hanger World Food: Morocco 71 Shsheeba, the absinthe-type herb (akin to fennel) has a smoky, slightly bitter liquorice flavour. It is also used to flavour soups and tajines. |