The Tagine: A Cook's Best Friend For Delicious Meals

A cook's companion tagine is a versatile cooking vessel that is perfect for preparing slow-cooked, one-pot meals with a blend of sweet and savoury flavours. Tagine refers to both the conical-shaped dish and the food cooked inside it, which is typically a combination of meat, vegetables, spices, and aromatics. With its unique design, the tagine ensures that steam circulates and condenses, keeping the food moist and infusing it with flavour. Tagines are commonly associated with Moroccan cuisine, where they are traditionally made of unglazed clay or ceramic, adding an earthy aroma and taste to the dish. While modern cookware may be preferred in urban areas, tagines remain a cultural staple in many rural parts of Morocco and are cherished for the distinct, slow-cooked flavour they impart.

Tagine cooking tips

The tagine is a conical-shaped dish and the food cooked inside it is also called a tagine. It is a slow-cooking method that is easy and requires very little work from the cook. The conical lid allows steam to circulate during cooking, creating condensation that drips back onto the food, keeping it moist.

• Bring the tagine to room temperature before cooking. Placing a cold tagine on a hot surface can cause it to crack.
• Lightly cook the onion and spices first. Then add the meat and pour over the liquid before covering with the lid.
• Since the tagine creates steam, you don't need to add too much liquid to the dish.
• Remember to protect your table when serving as the base of the tagine will be hot.
• You can still make a tagine without the dish by using a deep frying pan with a lid or a flameproof casserole dish.
• Hand wash your tagine after use and store it with the lid slightly ajar to allow for air circulation.

When cooking with a clay or ceramic tagine:

• Avoid extreme temperature changes as this can cause the tagine to crack. For example, do not add hot liquids to a cold tagine or place a hot tagine on a cold surface.
• Use a diffuser between the tagine and the heat source if cooking on a stovetop.
• Only use low or medium-low heat to avoid damaging the tagine or scorching the food.
• Oil is essential to tagine cooking – use the full amount in the recipe to avoid a watery sauce.
• Less water is required when cooking with a tagine due to the cone-shaped top.
• Be patient and let the tagine reach a simmer slowly.

Tagine recipes

• Bring the tagine to room temperature before cooking. Do not place a cold tagine on a hot surface as it may crack.
• Lightly cook the onion and spices first, then add the meat and pour over the liquid. Since the tagine creates steam, you don't need to add too much liquid.
• Tagines can be used on a stovetop or in an oven. They should not be placed directly on a heat source, so if using an electric stove, use a diffuser.
• Tagines are best used over low to medium-low heat to avoid damaging the dish or scorching the food.
• Oil is essential to tagine cooking. Most recipes for 4-6 people will require between 1/4 to 1/3 cup of oil.
• You can use a tagine as a serving dish, but remember to protect your table as the base will be hot.
• Moroccan chicken tagine: A traditional Moroccan dish of chicken braised with spices, garlic, onion, olives, and preserved lemons.
• Lamb or beef tagine: This can include a variety of vegetables and spices, such as preserved lemon and olives, prunes, apricots, or peas and artichokes.
• Fish tagine: Fish can also be cooked in a tagine, often paired with potatoes, tomatoes, and peppers.
• Vegetable tagine: A vegetarian option with apricots or other sweet and savoury combinations.

How to cook in a tagine

Tagine is the name of both the conical-shaped dish and the food cooked inside it. It is a slow-cooking method that is easy and requires very little work from the cook. The conical lid allows steam to circulate during cooking, creating condensation that drips back onto the ingredients, keeping them moist.

To get started, bring the tagine to room temperature before cooking. If you place a cold tagine on a hot surface, it may crack. Lightly cook the onion and spices, add the meat and pour over the liquid, then cover with the lid. You can cook a tagine in the oven or on the stovetop.

When adding ingredients, remember that the tagine doubles as a serving dish. Since you won't be stirring during cooking, take care how you arrange or layer ingredients for a beautiful table presentation. Tagines are most often used on the stovetop, but a diffuser is needed between the tagine and the heat source to avoid cracking or breaking the tagine. The tagine should be used over low or medium-low heat to avoid damaging the tagine or scorching the food.

Oil is essential to tagine cooking. Most recipes for 4 to 6 people call for between 1/4 to 1/3 cup of oil, which will mix with cooking liquids to make a sauce. Less water is required when cooking in a tagine because the cone-shaped top condenses steam and returns it to the dish.

When using a tagine, patience is required. Let the tagine reach a simmer slowly. Poultry takes about 2 hours to cook, while beef or lamb may take up to 4 hours. Try not to interrupt the cooking by frequently lifting the lid.

Tagine alternatives

A tagine is a type of slow-cooked North African dish, usually a blend of sweet and savoury flavours. The word also refers to the pot it is cooked in, which is typically made from earthenware, metal, or flameproof glazed ceramic. The conical lid allows steam to circulate during cooking, creating condensation that keeps the food moist.

If you don't have a tagine, there are several alternatives you can use to achieve similar results:

Dutch Oven

A Dutch oven is a cast-iron or ceramic pot with a tight lid, perfect for cooking foods quickly while retaining moisture. It is a popular choice for Mediterranean cooking and can be used on the stove or in the oven.

Instant Pot

The Instant Pot is a multi-purpose pressure cooker that can be used for various dishes, including tagine recipes. It is incredibly versatile and can cook most meals in 15-20 minutes, making it ideal for busy individuals seeking healthy and delicious food.

Slow Cooker (Crock Pot)

The slow cooker is another alternative for preparing tagine dishes. It allows you to prepare meals in the morning and return to a delicious, flavourful meal in the afternoon. This option is excellent for those who want to enjoy Mediterranean cuisine without spending too much time in the kitchen.

Deep Frying Pan with a Lid or a Flameproof Casserole Dish

If you're looking for a simpler option, you can use a deep frying pan with a lid or a flameproof casserole dish to create a tagine-like meal. While it may not have the same conical shape, it will still allow you to cook the ingredients effectively.

How to clean a tagine

To clean a tagine, you should always hand wash it with very mild soap, baking soda or vinegar, and rinse it well. Leave the tagine to dry thoroughly, and then lightly coat the interior of the lid and base with olive oil before storing. Glazed tagines can usually be washed in the dishwasher, but you should always check the instructions first.

Never put a tagine in the dishwasher or plunge a hot tagine into cold water, as it may crack. Similarly, avoid adding cold food or liquids to a hot tagine or placing a hot tagine on a cold surface, as it may also crack.

• Wash your tagine by hand with mild soapy warm water, baking soda or vinegar, and rinse well. Traditional, unglazed terra-cotta tagines should be washed this way.
• Leave the tagine to dry thoroughly. It's important to ensure that the rim is completely dry.
• Lightly coat the interior of the lid and base with olive oil before storing. This will help prevent mould or dampness.
• Store your tagine with the lid slightly ajar to allow for air circulation. This will help prevent mould from forming in glazed ceramic tagines.
• Some darkening or staining of the tagine is expected and even desirable, as it improves the tagine's resistance to temperature changes.

Frequently asked questions