Tajine Tajine A tajine or tagine (Moroccan Arabic طجين tažin, from Arabic: طاجن tājun; Tifinagh: ⵜⴰⵊⵉⵏ) is a Maghrebi dish which is named after the earthenware pot in which it is cooked. It is also called a Maraq/marqa in North Africa. From Moroccan Arabic طجين "tažin", from Arabic طاجن "tājun" "shallow earthen pot", from "tagēnon" "frying-pan, saucepan". The tagine dates back to Harun al-Rashid who was a ruler of the Early Muslim conquests. The earliest writings about the concept of cooking in a tajine appear in the famous "One Thousand and One Nights", an Arabic-language story collection from the ninth century.
Horse meat various places. In Sardinia, "sa petza 'e cuaddu" or "sa petha (d)e caddu" ("campidanese" and "logudorese" for horse meat) is one of the most renowned meats and sometimes is sold in typical kiosks with bread - also in the town of Sassari is a long tradition of eating horse steaks ("carri di cabaddu" in the local dialect). Chefs and consumers tend to prize its uniqueness by serving it as rare as possible. Donkey is also cooked, for example as a stew called "stracotto d'asino" and as meat for sausages e.g. "mortadella d'asino". The cuisine of Parma features a horsemeat "tartare"