Ngamaxesha athile ndikulethe Iithegi zokupheka, kodwa andikuxelelanga nto malunga nale nto isetyenziswa kwilizwe lama-Arabhu. Namhlanje siza kumazi ngakumbi: Igama lakhe (tajine) libizwa jonga kwaye sisitya sodongwe, esenziwe ngohlobo lwesiseko seplate kunye nesiciko sento. Igama le-tajine linikezelwa kwisikhongozeli nakukutya okwenziwe kuyo, kuya kufana nokwenzeka ne-casseroles, ebizwa njalo, kodwa kunye nokutya esikwenzayo nayo, umzekelo, inkukhu casserole ngamakhowa.
Indlela yokupheka ngesiqulatho ingaphezulu kobushushu obuphantsi, imilo ekuyo ikuvumela ukuba ugcine umphunga ngaphakathi kwaye wenze obona bushushu.
Ukulungiselela i-tajine yokuyisebenzisa okokuqala
Ukusetyenziswa gwenxa kwe-tajine kunokuyaphula, ke kuyacetyiswa yilungiselele kwangaphambili ukuba isetyenziswe. Olu lungiselelo luquka ukuntywilisela i-tagine emanzini kangangeyure, emva koko siyomisa amanzi agqithisileyo kwaye siwathambise ngaphakathi ngelaphu elicocekileyo elifakwe kwioyile ye-olive. Okokugqibela siyifaka kwi-oveni siyilayite ngo-180ºC, siyishiye iiyure ezimbalwa emva koko siyicime i-oveni, sishiye i-tagine ngaphakathi ide iphole ngokupheleleyo.
Kubalulekile ukuba unganiki utshintsho ngesiquphe kubushushu, Kananjalo, nokuba ungalungiselela kangakanani na, ayinakuphekwa kunye nawo kubushushu obuphezulu.
Iinkcukacha ezithe xaxe - Ithegi yenkukhu nge-cumin, I-tajine, ukusetyenziswa kwayo kwimithombo eyahlukeneyo yobushushu kunye nezikhuselo