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.
Jordanian Americans humus, fuul, kube, and tabouleh. Felafel consists of deep-fried chickpea balls. Shwarma is spit-cooked sliced lamb. Lentils, adas in Arabic, are a common ingredient in Jordanian dishes, and there are many recipes for Shorabat 'adas, lentil soup. Magloube is a meat, fish, or vegetable stew served with rice. Jordanian foods are seasoned with spices typical of the Mediterranean, including cumin, garlic, lemons, coriander, and especially saffron. Arabic unleavened bread, or khobz, is eaten with almost everything. A meal finishes with dessert or fresh fruits, and Arabic coffee without which no meeting, whether formal or informal, is complete. Arabic coffee will