These ceramic dishes are used to make a braised stew that is made in Morocco and the North African regions. The pot has two parts: a round base used to hold the food being cooked and the tall conical lid that is set on top of the base to keep moisture circulating inside of the interior of the tagine, resulting in tender and succulent meat. The tagine dish is basically a Moroccan version of a slow cooker. It is a great way to take cheaper cuts of meat and turn them into soft and moist, fall off the bone pieces of meat. Many other local ingredients are put in with the meat, including dates, olive, nuts and raisins. The result is a savory stew that is full of flavor without spending a lot of money. In Tunisia, the tagine dish is used to make a very different dish. The dish looks almost like a frittata. Cooks are able to produce this more solid dish by adding eggs and starches to the dish. When it is done cooking, the top is removed and the solid round piece is turned out of the base.