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.
Semur (Indonesian stew) Semur (Indonesian stew) Semur is a type of meat stew (mainly beef), that is braised in thick brown gravy commonly found in Indonesian cuisine. The main ingredient used in "semur" gravy is "kecap manis" (sweet soy sauce), shallots, onions, garlic, ginger, candlenut, nutmeg and cloves, sometimes pepper, coriander, cumin and cinnamon might be added. Soy sauce is the most important ingredient in the "Semur"-making process because it serves to strengthen the flavor, but it should still be blended harmoniously with the other ingredients. In addition to the spices and seasonings, "semur" also consists of a wide range of main ingredients