The conical clay pot used for slow cooking in Morocco is called a tagine, or tajine.
A traditional tagine has two parts: a shallow circular base and a tall conical or domed lid. As food cooks, steam rises into the lid, condenses, and returns to the base. This recirculation helps keep meat and vegetables moist while allowing them to cook with relatively little added water.
The word tagine refers both to the vessel and to the slow-cooked stew prepared in it. Moroccan versions may contain lamb, chicken, fish, vegetables, olives, preserved lemons, dried fruit, or combinations of sweet and savory spices.
A common misconception is that every decorative tagine is safe for cooking. Some glazed or painted examples are intended only for serving. Traditional cooking tagines are often made from earthenware and may be used over charcoal or another gentle heat source.