The primary ingredient in traditional Moroccan tagine is meat, commonly lamb, chicken, or beef, which is slow-cooked in a conical pot known as a tagine. The cooking process allows the meat to become tender while absorbing the fragrances of various spices, vegetables, and preserved fruits. Tagine dishes often incorporate spices like saffron, cumin, coriander, and cinnamon, along with ingredients such as olives, apricots, or almonds, creating rich and aromatic flavors. This dish is a cornerstone of Moroccan cuisine, reflecting the country's diverse culinary traditions influenced by Berber, Arab, and Mediterranean cultures.