The primary ingredient in a traditional Moroccan tagine is the protein, which can vary but often includes lamb, chicken, or fish. Tagine refers both to the cooking method and the earthenware pot used for slow-cooking. The protein is typically combined with a variety of vegetables, fruits, nuts, and a complex blend of spices, such as cumin, coriander, saffron, and cinnamon. The cooking process involves slow simmering, allowing the flavors to meld beautifully while retaining moisture, resulting in a rich and aromatic dish that is often served with couscous or bread.