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.
C-ration originally made of stew meat (a mixture of beef and pork) seasoned with salt, various spices, and chopped onions. They initially came in three varieties: Meat Stew with Beans, Meat with Vegetable Hash, and Meat Stew with Vegetables (carrots and potatoes). The commonplace nature of the menu was intentional, and designed to duplicate the menu items (hash, stews, etc.) soldiers were normally served as A- or B-rations in Army mess halls. Another new menu item, "Meat & Spaghetti in Tomato Sauce", was added in 1943. In late 1944 "Chopped Ham, Egg, and Potato", "Meat and Noodles", "Pork and Rice", "Frankfurters