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.
Torta de gazpacho the Andalusian cold soup also called "gazpacho". There are ways of preparing "torta de gazpacho"-based dishes without meat. In ancient times when meat or game was scarce, gazpachos were prepared with a vegetable stew. The main ingredient of the stew were seasonal vegetables, like zucchini, bell pepper and eggplant, especially in the comarcas of the Region of Murcia. In La Mancha, a much less fertile region, bladder campion "(Silene vulgaris)" leaves were used for the stew instead of the meat. Traditionally the vegetarian gazpachos were considered inferior fare, only to be eaten in difficult times or by the poor people.