Tajine is a typical meal in Morocco, but the recipe has a Berber origin. It is named after the special pot used to cook it. This curious flat and wide pot its make out of natural clay, which is usually painted or glazed becoming one of the most sale souvenirs in Morocco. The traditional method of cooking with a tagine is to place it over coals, so the meat and vegetable place inside stew slowly. Moroccan tajine contains sliced meat, poultry or fish with vegetable and it’s served with couscous all cook in the same pot. The stew also contains a significant amount of spices like ginger, cumin, turmeric, cinnamon, and saffron, creating an amazing full of flavor dish.