Tagine is the national dish of the North African peoples. This is the name of the dish received from the vessels in which it is prepared. The principle that steam rises to the top of the cover, it condenseries and water gets back in the dish. As a result, food turns out very juicy and steamed. A tagine consists of a conical lid and bottom, like the frying pan with ears. This heat resistant glassware, it can even cook on an open flame. My tagine is brand new technology, it is made of composite materials and ceramics, he was not scared. So, back to the dish. If you think that it is solely a tagine dish for cooking meat or poultry, you are greatly mistaken. Its physical properties allow well to cook any dish. It is cooked all on low heat for a long anguish, with the addition of various spices, dried and salted lemons, olives, olives, and even dried fruit. The recipe I brought with culinary festival Test of Dybai. A recipe with me kindly shared the chef, who was testing North African cuisine. He was kind enough not only told but also showed how the dish is prepared. Then I night tossing and turning, and the next day I went and bought a tagine. Now happy to present the dish to you!