The primary ingredient in Moroccan tagine is meat, which can vary widely but commonly includes chicken, lamb, or beef. The term "tagine" refers not only to the stew itself but also to the unique cooking vessel, a clay pot with a conical lid designed to retain moisture and enhance the flavors of the ingredients. Tagine is often cooked with a variety of spices, vegetables, and dried fruits like apricots or raisins, creating a rich, aromatic dish that is popular throughout Morocco. It reflects the country's history of trade and cultural exchanges, contributing to its diverse culinary heritage.