• A slow-cooked meal of meat, vegetables and spices in water made in a narrow-necked round-bellied earthenware pot of the same name with two handles which is sealed. This is usually taken to the local bakers for cooking on the ashes over an 8-hour period and is called the ‘bachelor’s dish’ as it does not require a stove. A speciality of Marrakesh.
  • A type of tagine from Marrakesh made with a joint of meat (e.g. shoulder of lamb) slowly cooked with vegetables and spices at the cook’s discretion