tajin

tajin (plural tajins)

1. Alternative spelling of tajine
   • 1997, Habeeb Salloum, James Peters, “Glossary of Spices, Herbs, and Other Delights”, in Ruth Lane Moushabeck, editor, From the Lands of Figs and Olives: Over 300 Delicious and Unusual Recipes from the Middle East and North Africa, London: I.B. Tauris, →ISBN, page 4:

     [T]he term couscous is applied to the cereal along with a great variety of accompanying tajins (stews) and desserts.

   • 2014, Naho Terada, Ettouhami Moulay Ahmed, Moroccan Cookbook: Night and Day (Momo Book), [Japan]: マイルスタッフ (インプレス), →ISBN, page 100:

     The specialized restaurants that only serve tajin dishes are one of the essential destinations of Morocco. [...] When at a tajin restaurant in Morocco, relax, unwind, and converse like the locals while waiting for the food to be prepared.

Borrowed from Javanese ꦠꦗꦶꦤ꧀ (tajin).

• IPA^(key): /ta.d͡ʒɪn/
• Rhymes: -d͡ʒɪn
• Hyphenation: ta‧jin

tajin (plural tajin-tajin, first-person possessive tajinku, second-person possessive tajinmu, third-person possessive tajinnya)

1. rice starch water

• “tajin” in Kamus Besar Bahasa Indonesia, Jakarta: Agency for Language Development and Cultivation – Ministry of Education, Culture, Research, and Technology of the Republic of Indonesia, 2016.

tajin

1. Romanization of ꦠꦗꦶꦤ꧀