How To Cook In A Glazed Tagine: A Beginner's Guide

Tagines are Moroccan clay or ceramic cooking vessels that have been used for hundreds of years. They come in two main varieties: glazed and unglazed. Glazed tagines are shiny and often painted with decorative patterns, while unglazed tagines have a raw clay appearance with no shine. Before use, a new tagine must be seasoned to strengthen it for moderate cooking temperatures. This process differs depending on whether the tagine is glazed or unglazed. For glazed tagines, it is generally safe to use soap during cleaning as the glaze prevents soap from seeping into the material. However, for unglazed tagines, it is recommended to avoid using soap as it can get stuck in the clay and affect the flavour of the food.

Glazed tagines may contain lead, so use an unglazed one for cooking

Tagines are Moroccan clay or ceramic cooking vessels that have been used for hundreds of years. They come in two main varieties: glazed and unglazed. Glazed tagines are shiny and often painted with decorative patterns, while unglazed tagines have a raw clay appearance with no shine.

Whilesection, it is important to note that glazed tagines may contain lead in the paint, so they are not suitable for cooking. Therefore, if you plan to use a tagine for cooking, it is best to opt for an unglazed one. Unglazed tagines are the preferred choice for cooking, as they impart a unique, slow-cooked flavour to the food. They are also the cookware of choice in many rural areas of Morocco, where they are used to prepare traditional dishes such as stews.

Before using a new tagine for cooking, it is essential to season it to strengthen the vessel and prevent cracks. The seasoning process for unglazed tagines involves rubbing the entire surface, including the lip, with olive oil, followed by a 24-hour soak in warm water. After air-drying, the tagine is placed in a cold oven, filled with saltwater, and heated at 250°F for 30 minutes.

When cooking with a tagine, it is important to use low to medium-low heat to avoid damaging the vessel or scorching the food. A diffuser should be placed between the tagine and the heat source to distribute heat evenly and prevent cracking. Tagines are typically used on stovetops, but they can also be placed in the oven. However, it is crucial to avoid extreme temperature changes, such as adding hot liquids to a cold tagine, as this can cause cracking.

Cleaning an unglazed tagine requires only hot water and baking soda or salt. Mild soap can be used if necessary, but it must be rinsed thoroughly to prevent the clay from absorbing the soapy taste. After cleaning, the tagine should be dried and rubbed with olive oil before storage.

How to prepare a tagine for cooking

To prepare a tagine for cooking, you must first determine whether it is glazed or unglazed. Glazed tagines are shiny and often painted with decorative patterns, while unglazed tagines look like raw clay with no shine. Most tagines purchased in the US are safe to cook in and have already been prepared for cooking. If you have purchased a glazed tagine, you can check with the seller to see if it is safe for cooking or purely decorative. Some glazed tagines may require seasoning before use, so be sure to follow the manufacturer's instructions. For example, the French-made Emile Henry glazed tagine requires simmering 1" of milk in the tagine for 5 minutes before use.

If you have purchased an unglazed tagine from Morocco, you will need to prepare it for use. First, rub down the bottom of the tagine, including the lip where the cone sits, with olive oil. Then, add warm water and let it sit in the tagine for at least 24 hours. After that, air dry the tagine and fill the bottom with saltwater. Place the tagine into a cold oven, turn the heat to 250°F (121°C), and leave it for 30 minutes. Finally, remove the tagine from the oven and allow it to cool before use.

Once your tagine is seasoned and prepared, you can use it for cooking. Tagines are typically used on stovetops, but they can also be placed in the oven. When using a tagine on the stovetop, it is essential to use a diffuser between the tagine and the heat source to diffuse the heat and prevent the ceramic from cracking and breaking. The tagine should only be used over low or medium-low heat to avoid damaging the tagine or scorching the food.

When cooking in a tagine, it is important to use oil; choose a fruity olive oil for the best results. You will also need less water when cooking in a tagine, as the cone-shaped top condenses steam and returns it to the dish. Be patient when cooking with a tagine, as it takes time to reach a simmer. Poultry takes about 2 hours to cook, while beef or lamb may take up to 4 hours. Avoid lifting the lid frequently to check on the food, as this can interrupt the cooking process.

How to cook with a tagine

A tagine is a Moroccan clay or ceramic cooking vessel with a distinctive cone-shaped top. Tagines are most often used on the stovetop but can also be placed in the oven. Here is a step-by-step guide on how to cook with a tagine:

Season the Tagine

Before using a new tagine, it must be seasoned to strengthen it for moderate cooking temperatures. The seasoning process varies depending on whether the tagine is glazed or unglazed. For an unglazed tagine, rub the bottom with olive oil, including the lip where the cone sits. Then, fill it with warm water and let it sit for at least 24 hours. After that, air dry the tagine and fill the bottom with saltwater. Place the tagine into a cold oven, set the temperature to 250°F (121°C), and leave it for 30 minutes. Finally, remove the tagine from the oven and let it cool. For a glazed tagine, follow the manufacturer's instructions, which may involve simmering milk in the tagine for a certain amount of time.

Prepare the Ingredients

When cooking in a tagine, you will add the vegetables and meats to the vessel at the very beginning, unlike conventional pot cooking where vegetables are added after the meat becomes tender. Place some fat, such as olive oil or butter, in the bottom of the tagine. Then, add the vegetables in order of cooking time, with the longest-cooking vegetables at the bottom and quicker-cooking ones on top. You can also add items that don't need cooking, such as olives, at the very top or during the last 15 minutes of cooking. After the vegetables, add the meat, followed by spices, and finally, liquid. Remember that steam and condensation will build up inside the tagine during cooking, so you may need less liquid than you think.

Cook with Patience

Tagines should be used over low or medium-low heat to avoid damaging the cookware or scorching the food. Place the tagine on a diffuser, a flat metal paddle that sits between the burner and the tagine, to diffuse the heat and protect the tagine. Let the tagine reach a simmer slowly and avoid frequently lifting the lid to check on the food. Poultry takes about 2 hours to cook, while beef or lamb may take up to 4 hours.

Serve and Clean

The tagine doubles as a serving dish, keeping the food warm. Traditionally, diners gather around the tagine and eat by hand, using pieces of Moroccan bread to scoop up the meat, vegetables, and sauce. Clean your tagine with hot water and baking soda or salt. If needed, use a mild soap, but rinse well to prevent the unglazed clay from absorbing a soapy taste. Pat dry and rub the inner surfaces with olive oil before storing.

How to clean a tagine

The method for cleaning a tagine depends on whether it is glazed or unglazed.

Glazed Tagine

Glazed tagines are safe to wash with soap. They can be washed in a dishwasher, but always check the instructions first.

Unglazed Tagine

An unglazed tagine should not be washed with soap. The soap will get stuck in the clay and will affect the flavour of future dishes. To clean an unglazed tagine, use a mixture of salt and water to scrub out any charred bits.

General Care Tips

• Avoid thermal shock damage by ensuring your tagine is not too hot when you wash it.
• Wipe over the whole lid with a hot, soapy cloth, paying particular attention to the unglazed rim, which should be cleaned after each use to prevent grease build-up.
• Soft abrasive pads and brushes can be used to remove stubborn residues.
• Do not use metallic pads or harsh abrasive cleaning agents, such as bleach, as these will damage the enamel.
• If there are severe food residues, soak the tagine in hot water for 15-20 minutes and then wash in the usual way.
• Always dry the lid and base thoroughly before storing.
• Store your tagine in a dry cupboard or airy space with the lid slightly ajar to allow air to circulate and prevent mould.

Tagine recipes

Tagines are Moroccan cooking vessels that have existed for hundreds of years. They are typically made from clay or ceramic, with a wide base and a narrow, cone-shaped lid. While traditional tagines are made from clay, modern adaptations of tagine recipes often use a Dutch oven or heavy-covered skillet instead.

Moroccan Chicken Tagine

A traditional Moroccan dish, this recipe involves braising chicken pieces with spices, garlic, onion, olives, and preserved lemons. You can use a whole cut-up chicken or opt for bone-in, skin-on chicken thighs. The dish is usually served on a bed of couscous.

Chicken Tagine with Herbs and Harissa Olives

Inspired by a recipe from an organic farmer in Fez, Morocco, this dish is especially flavorful as the chicken is rubbed with tea before being stewed and then roasted.

Lamb and Butternut Squash Tagine with Apricots

This recipe highlights the natural juices from the lamb and onion, creating steam that bastes the meat as it cooks over a low flame. The lamb, butternut squash, apricots, and a touch of honey create a beautiful balance of savory and sweet flavors.

Moroccan Vegetable Tagine

A simple yet hearty tagine, this recipe includes potatoes, carrots, onions, garlic, dried apricots, tangy tomatoes, and a splash of lemon juice. The main spice used is Harissa, a blend of chili, sumac, caraway, fennel, and more. This dish is vegan and gluten-free.

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