Just thinking of Moroccan food conjures thoughts of spicy, slow-cooked meat dishes cooked gently in one magical pot: a tagine.
The word tagine refers to both the conical-shaped dish and the food that’s cooked inside it, which is usually a blend of delicious sweet and savoury flavours. Traditionally the ingredients were packed into the pot, the lid was popped on tight, then it was cooked slowly over a smouldering charcoal fire. At home it’s cooked slowly in the oven or on the stovetop.
How does a tagine work
There are many types of tagines, but they all work the same way. The conical lid allows steam to circulate during cooking, which then creates condensation that drips back onto the meat, fish or vegies, keeping food moist.
Different types of tagines
Some tagines are designed for the oven or stovetop, while others are simply used as decorative serving dishes. Traditionally, tagines are made from earthenware, but these require special care, so for convenience many cooks prefer tagines made from metal or flameproof glazed ceramic.
What is a tagine recipe
A tagine recipe is a type of slow-cooked recipe that uses one pot, known as a ‘tagine’. Commonly featuring sweet and spicy flavours, tagine recipes traditionally hailfrom the Middle East and North Africa.
Tagine know-how
Like most slow-cooking methods, making a tagine is easy and requires very little work from the cook – the pot does it all! Follow these tips.
Getting started: Bring the tagine to room temperature before cooking – if you place a cold tagine, especially an unglazed earthenware tagine, on a hot surface it can crack.
Adding the ingredients: Lightly cook the onion and spices. Add the meat and pour over the liquid, then cover with the lid. Place in the oven or leave it to cook on the stovetop. Since the tagine creates steam as it cooks, you don’t need to add too much liquid to the dish.
Serving: The beauty of the tagine is that it’s a great serving dish, too. Just remember the base is hot so protect your table.
Tagine alternative: You can make a tagine even if you don’t have the dish – just use a deep frying pan with a lid or a flameproof casserole dish.
Tagine tips
- Never put a tagine in the dishwasher – always hand wash your tagine after use.
- Traditionally, tagines would be cooked over coals or open flame, but you can use them over gas flames, electric elements or even in the oven.
- When heated, the ceramic expands slightly, sometimes creating small, thin cracks in the glaze. This is fine as it will improve the tagine’s resistance to temperature changes.
- Store your tagine with the lid slightly ajar to allow for air circulation and prevent a build up of flavours.
Best tagine recipes:
See also:
