The tajine is an earthenware cooking pot with conical lid which is used in the North African countries for the preparation of dishes whose main ingredient is the meat, chicken or fish accompanied by dried fruits, vegetables, lots of spices and, occasionally, legumes. Tajine has now been largely replaced by the pots. The closest to that utensil is the hull, even though the tajine is placed over a heat source and the hull is put in the oven. But the cooking method is the same: the food is cooked in its own juices. Nowadays, tajine is considered to be the dishes that were traditionally cooked in this utensil. So, when cooking tajine, make sure that you cover the pot with a lid so that the liquids don’t evaporate and that no taste is lost.