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In Moroccan cuisine, tajines are slow-cooked stews of tender meat with aromatic vegetables and sauce. But in Tunisian cooking, tajine is closer to an Italian frittata, consisting of finely cut meat, cooked with onions and a blend of various spices such as dried rosebuds, ground cinnamon known as bharat, or a robust combination of ground coriander and caraway seeds. The resulting stew is mixed with egg and cheese to form a batter, which is then cooked in a pie dish. Once it’s ready, it is served on a plate, cut into square pieces, accompanied by wedges of lemon. Tunisian tajines can be made with seafood, or even as vegetarian versions.
For a good Tajine in Mumbai, head to Souk, Taj Mahal Palace and Tower.
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