A tagine is a Maghrebi dish and the what pot in which it is cooked?

A tagine is a Maghrebi dish and the earthenware pot in which it is cooked.

The word refers both to the food and to its distinctive two-part vessel. Traditional tagine pottery has a shallow, circular base and a tall cone- or dome-shaped cover. The vessel is generally made from clay-based earthenware, sometimes painted or glazed, although modern versions may use flameproof stoneware or cast iron.

Tagines are associated especially with Moroccan cuisine, but related preparations are also found across the Maghreb, including Algeria, Tunisia and Libya. The pot is designed for slow cooking: steam rises into the cover, condenses, and returns to the base, allowing meat and vegetables to braise with relatively little added water.

A common mix-up is treating “tagine” as only the stew or only the pot. In ordinary English usage, it can mean either. Another misconception is that every decorative ceramic tagine is safe for cooking; some are intended only for serving and may crack over direct heat.