To “julienne” or to “cut into matchsticks ” is a basic technique in cooking, especially in French cooking. It’s used primarily for vegetables. Its a type of cut that makes a long thin strip, resulting in a relatively short cooking time and a very appealing presentation.
A Tagine or Tajine is both the name of the dish and the glazed earthenware vessel in which the food is prepared in Morocco and Algeria. It is used for cooking and for serving. Nomads use it as portable ovens over charcoal braziers, called kanoun. A constant, low level heat diffuses around the pot resulting in a gradual reduction of the liquid.
Sauce Béchamel is needed in a great number of French recipes. In the Mediterranean cuisine it plays a marginal role at best.
One of the most common types of pastry is shortcrust pastry. It is used for both sweet and savory pies, tarts, pasties and quiches. The only difference is this: For savory pies and quiches use a pinch of salt, for sweet pies use sugar.