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.
Sonofabitch stew Sonofabitch stew Sonofabitch stew (or son-of-a-bitch stew) was a cowboy dish of the American West. Various recipes exist for this beef stew, and some sources say its ingredients may vary according to whatever is on hand. Most recipes involve meat and offal from a calf, though, making sonofabitch stew something of a luxury item on the trail. Alan Davidson's "Oxford Companion to Food" specifies meats and organs from a freshly killed unweaned calf, including the brain, heart, liver, sweetbreads, tongue, pieces of tenderloin, and an item called the "marrow gut" and lots of Louisiana hot sauce. This last item, the