TAGINE

Where to Eat It: Marrakesh

Named for the earthenware pot in which it is cooked, tajine is a Berber stew from North Africa that is slowly cooked for hours over hot coals. Beyond that, there can be a lot of variation between one tajine and another, but the basic components are meat (lamb, chicken, or beef), vegetables, and lots of herbs and spices; fruit and nuts are also common ingredients. Typically served with couscous or bread, these irresistible stews are served everywhere in Morocco, from street stalls to the finest restaurants—but a humble dish like this is best eaten in non-gussied-up form in a simple setting.