A 'Tajine' refers to both a Moroccan stew and the specific earthenware pot it is cooked in. The pot has two parts: a flat circular base and a tall, conical lid. This shape is a masterpiece of engineering for desert climates where water is scarce. As the food cooks, steam rises into the cone, condenses on the cooler walls, and drips back down onto the food. This creates a self-basting cycle that keeps meat extremely tender with very little added liquid. Traditional tajines often combine savory and sweet flavors, such as lamb with prunes or chicken with preserved lemons and olives.