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.
Society and culture of the Han dynasty consumed alongside grains such as rice. Wine was also regularly consumed. The 2nd-century-BCE tomb of the Lady Dai contained not only decayed remnants of actual food, such as rice, wheat, barley, two varieties of millet, and soybeans, but also a grave inventory with recipes on it. This included vegetable and meat stews cooked in pots, which had combinations such as beef and rice stew, dog meat and celery stew, and even deer, fish, and bamboo shoot stew. Seasonings mentioned in the recipes include sugar, honey, soy sauce, and salt. Recipes in the Han usually called for meat stuffed in cereals,