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) brown gravy. However it was later developed into various ingredients and recipes; ox tongue, mutton, chicken, eggs, also for vegetable products, such as tofu, tempeh, eggplant, and others. "Semur" has become a daily dishes served in Indonesian households and can be found in various parts of Indonesia. "Semur" might be served individually with rice, "lontong", or as part of the whole complete meal of "rijsttafel", buffet or as one of side dishes in "tumpeng, nasi uduk" or "nasi rames". Semur (Indonesian stew) Semur is a type of meat stew (mainly beef), that is braised in thick brown gravy commonly found