tajine is ready, it is turned out onto a plate and sliced into squares, accompanied by wedges of lemon. Tunisian tajines can also be made with seafood or as a completely vegetarian dish. In rural parts of Tunisia, home cooks place a shallow earthenware dish over olive-wood coals, fill it, cover it with a flat earthenware pan, and then pile hot coals on top. The resulting tajine is crusty on top and bottom, moist within and is infused with a subtle smoky fragrance. Maghrebi Jewish tagine Maghrebi Jews also eat and prepare tagine, owing to their historic presence in North Africa. Tagine is a very important dish in Sephardi cuisine, and is commonly eaten and prepared by Moroccan Jews, Algerian Jews, Tunisian Jews, Libyan Jews, Djerban Jews, and also by French Jews, Jewish Americans, and Israelis, due to the large population of Sephardim in those countries. Tagine is a mainstay of Sephardic cuisine commonly prepared for Shabbat dinners in the Sephardi community, and served with couscous. Sephardim from different regions prepare different styles of Tagine, for instance Moroccan Jews often prepare tagine with dried fruits, while Tunisian Jews often prepare a vegetable tagine containing potatoes, carrots, and zucchini cut into a large dice. Tagine is also commonly prepared for Jewish holidays such as Rosh Hashanah and the Yom Kippur break fast. Gallery See also List of Middle Eastern dishes List of African dishes List of egg dishes Berber cuisine List of stews Rfissa List of cooking vessels References Further reading External links Algerian cuisine Arab cuisine Cookware and bakeware Cypriot cuisine Mizrahi Jewish cuisine Maghrebi cuisine Mediterranean cuisine Moroccan cuisine North African cuisine Sephardi Jewish cuisine Staple foods Stews Tunisian cuisine Middle Eastern cuisine Berber cuisine