tajinen.

Brit.

/taˈdʒiːn/, U.S.

/tɑˈdʒin/

Forms: 1800s– tajin, 1900s– tadjin, 1900s– tadjine, 1900s– tageen, 1900s– tagine, 1900s– tajeen, 1900s– tajine, 1900s– tazhin.

Origin: A borrowing from Arabic. Etymon: Arabic ṭažîn.

Etymology: < Moroccan Arabic ṭažîn < Arabic ṭājin frying pan, shallow earthen pot (Wehr) < ancient Greek τάγηνον frying pan (also τήγηνον; modern Greek τηγάνι; of unknown origin). Compare French tajine (1903).

Any of various types of North African (originally Moroccan) stew prepared by slowly cooking the ingredients in a shallow, earthenware cooking dish with a tall, conical lid, traditionally over a charcoal brazier; a dish of this type.

ΚΠ

1898 R. B. Cunninghame Graham Mogreb-el-Acksa 49 Every day his European friend sent him his food, his ‘Tajin’, ‘Couscousou’, flat moorish bread, and green tea. [Note] Tajin literally means ‘the dish’. It is generally a greasy stew of mutton, soaked with rancid butter and saffron.

1926 F. Ossendowksi Fire of Desert Folk 48 The black monster is deft in preparing kouskous, seffa, the various tazhin, meshwi and other dainties of the Berber kitchen.

1988 L. Colwin Home Cooking xxvi. 163 While I have never made tagine—a Moroccan stew—I have baked apples and pears with great success in my tagine.

1990 Gourmet Sept. 165/2 The spicy, hearty meat stews cooked in clay pots called tajines are probably Bedouin in origin.

2000 C. Hanger World Food: Morocco 71 Shsheeba, the absinthe-type herb (akin to fennel) has a smoky, slightly bitter liquorice flavour. It is also used to flavour soups and tajines.

This is a new entry (OED Third Edition, September 2006; most recently modified version published online March 2022).

单词	tajine
释义	tajinen. Brit. /taˈdʒiːn/, U.S. /tɑˈdʒin/ Forms: 1800s– tajin, 1900s– tadjin, 1900s– tadjine, 1900s– tageen, 1900s– tagine, 1900s– tajeen, 1900s– tajine, 1900s– tazhin. Origin: A borrowing from Arabic. Etymon: Arabic ṭažîn. Etymology: < Moroccan Arabic ṭažîn < Arabic ṭājin frying pan, shallow earthen pot (Wehr) < ancient Greek τάγηνον frying pan (also τήγηνον; modern Greek τηγάνι; of unknown origin). Compare French tajine (1903). Any of various types of North African (originally Moroccan) stew prepared by slowly cooking the ingredients in a shallow, earthenware cooking dish with a tall, conical lid, traditionally over a charcoal brazier; a dish of this type. ΚΠ 1898 R. B. Cunninghame Graham Mogreb-el-Acksa 49 Every day his European friend sent him his food, his ‘Tajin’, ‘Couscousou’, flat moorish bread, and green tea. [Note] Tajin literally means ‘the dish’. It is generally a greasy stew of mutton, soaked with rancid butter and saffron. 1926 F. Ossendowksi Fire of Desert Folk 48 The black monster is deft in preparing kouskous, seffa, the various tazhin, meshwi and other dainties of the Berber kitchen. 1988 L. Colwin Home Cooking xxvi. 163 While I have never made tagine—a Moroccan stew—I have baked apples and pears with great success in my tagine. 1990 Gourmet Sept. 165/2 The spicy, hearty meat stews cooked in clay pots called tajines are probably Bedouin in origin. 2000 C. Hanger World Food: Morocco 71 Shsheeba, the absinthe-type herb (akin to fennel) has a smoky, slightly bitter liquorice flavour. It is also used to flavour soups and tajines. This is a new entry (OED Third Edition, September 2006; most recently modified version published online March 2022). < n.1898
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