what is Tajine?

The traditional tagine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving. Tajines are also used and made in Morocco.
European manufacturers have created tagines with heavy cast-iron bottoms that can be heated on a cooking stove to a high temperature. This permits the browning of meat and vegetables before cooking.
Typically, a tagine is a rich stew of meat, which can include beef, chicken, fish, or lamb, and most often also includes vegetables or fruit. Vegetarian versions of this stew can be made.
The use of ceramics in Moroccan cooking is probably a Roman influence. Romans likely brought ceramics to the area during their rule of Roman Africa.
Many ceramic tagines are exquisite examples of show pieces as well as functional cooking vessels. Some tagines, however, are intended only to be used as decorative serving dishes.
Unglazed clay tagines are favored by some for the unique earthy nuance they impart to dishes. Like their glazed counterparts, they come in all sizes. The smallest might hold enough food for one or two people, while the largest can hold a meal for eight people or more.