https://books.google.com/books?id=rx3sJa9padIC&pg=PA8 page 8 On a round table, food is served in a central platter or tagine or in shallow dishes so that it can be easily picked up with the fingers. … https://books.google.com/books?id=rx3sJa9padIC&pg=PA14 page 14 Fresh broad beans are used when in season, the young beans added to tagines with the skin on; when more mature, the beans are blanched and skinned before cooking.