The Tagine's Magic: Oven-To-Table Cooking

Tagine is a Moroccan dish that is cooked and served in a clay or ceramic pot, also called a tagine. The pot's conical lid allows steam to circulate during cooking, creating condensation that drips back onto the ingredients, keeping them moist. Tagines are traditionally cooked over coals or an open flame, but they can also be used on gas flames, electric elements, or in the oven. When using a tagine in the oven, it is important to place the cold tagine in a cold oven and heat it slowly to avoid cracking. Tagines are perfect for slow-cooking savoury stews and rich vegetable dishes, and they add a unique, slow-cooked flavour to the food.

Tagine cooking methods

Tagine cooking is an art form perfected over centuries and is perfect for every occasion, from an intimate dinner with friends to a large family feast. The word "tagine" refers to both the pot and the food cooked inside it. Tagines are traditionally made from clay or ceramic, but metal or flameproof glazed ceramic versions are also available. They are ideal for cooking savoury stews and rich vegetable dishes, and they can be used on the stovetop, in the oven, or even over charcoal or an open flame.

Before using a new tagine, it is essential to season it to strengthen the pot and prevent cracking. To do this, soak the base and lid in water for 24 hours, then rub any unglazed terracotta surfaces with oil. Place the tagine in a cold oven and set the temperature to no more than 325-350°F (150-177°C) for 1.5-2 hours. Allow the tagine to cool, then wash it with warm, soapy water and dry it thoroughly before storing.

When cooking with a tagine, always bring it to room temperature first to avoid cracking. Lightly cook onions and spices, then add the meat and liquid, and cover with the lid. Tagines create steam during cooking, so you don't need to add too much liquid. Place the tagine in the oven or on the stovetop and cook slowly. Remember that tagines can become very hot, so use oven mitts and trivets when handling.

Tagines are perfect for slow cooking, as they circulate warm air and gently fuse flavours. They are also excellent serving dishes, as they keep food warm. Traditional tagine meals are eaten communally, with diners using bread to scoop up meat, vegetables, and sauce.

Tagine seasoning

Soaking

First, soak the base and lid of your tagine in water for 24 hours. This step is crucial in moisturising the stoneware and protecting it against cracking when placed in the oven or on the stove.

Drying and Oil Application

After soaking, remove the tagine from the water and let it air dry. If your tagine has any unglazed areas, rub those exposed terracotta surfaces with a small amount of oil.

Oven Heating

Place the tagine into a cold oven, then set the temperature to between 120°C and 150°C. Leave it to heat for about 2 hours. The exact temperature and duration depend on the material of your tagine. For example, a terracotta tagine should be heated at 150°C for 2 hours, while a clay tagine should be heated at 225°F for 1 hour and 30 minutes.

Cooling and Washing

Turn off the oven and let the tagine cool down completely. Once it's cooled, wash the tagine with warm water and mild dish soap or baking soda. Make sure to rinse it thoroughly, especially if you've used soap, to avoid any soapy taste.

Final Touches

Pat the tagine dry and rub the inner surfaces with olive oil before storing it. Now your tagine is ready for cooking!

Tagine cleaning

Soaking and Drying:

Before its first use, a new tagine, especially one made of terracotta or clay, should be soaked in water for at least two hours or up to six hours. This process helps to protect the tagine from cracking when exposed to heat. If you cannot submerge the entire tagine, fill the base with water until it stops absorbing it. After soaking, dry the tagine and let it air dry for about an hour.

Oiling:

If your tagine has any unglazed areas, rub the exposed terracotta or clay surface with olive oil. Coat both the interior and exterior of the lid and base with olive oil. This helps to seal the pores of the clay, preventing it from absorbing too much liquid during cooking and developing an unpleasant odour.

Oven Seasoning:

Place the oiled tagine in a cold oven and set the temperature to between 150°C (300°F) and 350°F. Let it bake for about two hours, then turn off the oven and leave the tagine to cool completely inside. This process helps to strengthen the tagine and reduce the chances of cracking during use.

Washing and Storing:

Always allow the tagine to cool down before washing. Hand wash the tagine with warm water and a mild detergent or soap. Avoid using harsh chemicals or abrasive sponges, as they can damage the surface. Rinse it well, especially if you've used soap, to prevent any residual soapy taste. Dry the tagine thoroughly with a soft cloth or towel. Before storing, lightly coat the interior of the lid and base with olive oil.

Store your tagine in a cool, dry place with the lid slightly ajar to allow air circulation. This helps prevent mould or dampness, especially in glazed ceramic tagines.

Removing Stains and Scorched Residue:

Over time, your tagine may develop some darkening or staining, which is considered a desirable characteristic. However, if you prefer to remove stains or scorched food residue, fill the tagine one-third full with water, add one or two tablespoons of baking soda, and simmer for 30 minutes. If the residue doesn't loosen, leave the baking soda mixture in the tagine overnight.

Preventing Cracks:

Tagines are prone to cracking if subjected to extreme or rapid temperature changes. Always use moderate temperatures and avoid adding cold food or liquids to a hot tagine or placing a hot tagine on a cold surface. Similarly, don't add hot liquids to a cold tagine or place a cold tagine in a preheated oven.

Curing for an Aged Look:

If you want to give your tagine a beautiful, aged look, you can try "curing" it instead of just seasoning it. Rub the tagine with a mixture of ashes and oil, then place it in a slow oven for eight hours or longer.

By following these steps, you can ensure that your tagine remains in optimal condition, providing you with delicious, authentic Moroccan dishes for years to come.

Tagine history

Tagine is a traditional North African dish, with roots in Morocco, Tunisia, Algeria, and Egypt. The name is derived from the Arabic word "ṭajīn", meaning "low clay pot", and refers to both the earthenware pot and the dish cooked within it. The oldest written records of the tagine come from the Abbasid Caliphate (750–1517), which ruled over much of the Middle East and North Africa. However, some historians believe the dish may have originated with the North African Berber tribes, while others attribute it to the Romans.

The tagine's unique design includes a circular base with low sides and a large cone- or dome-shaped lid. This lid is essential to the cooking process, as it traps steam and returns condensed liquid to the pot, requiring minimal water for cooking. This feature has been invaluable in areas with limited water resources. The tagine is typically made from clay or ceramic and often features vibrant colours and intricate designs.

The process of cooking in a tagine is an art form perfected over centuries. It involves slow-cooking various savoury stews and rich vegetable dishes, resulting in tender meats and perfectly cooked vegetables. The tagine's ability to retain moisture and enhance flavour makes it ideal for infusing ingredients with spices and creating aromatic dishes. The cooking process can take hours, requiring patience and attention to detail.

In Moroccan culture, the tagine holds cultural significance as a symbol of hospitality and togetherness. Families and friends gather around a communal tagine, using flatbread to scoop up the food and fostering a sense of unity. The tagine is not just a dish but a vessel that carries the essence of Moroccan culture, history, and hospitality.

Tagine alternatives

A tagine is a type of slow-cooked North African dish and the name of the pot it is cooked in. It is traditionally made from clay or ceramic and has a conical lid, which helps trap steam and returns condensed liquids to the pot.

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

Dutch Oven

A Dutch oven is a cast iron or ceramic pot with a tight-fitting lid. It is a versatile option for cooking tagine dishes, as it can be used on the stovetop or in the oven. It creates tender, flavourful meat and vegetables by keeping the moisture in.

Instant Pot

The Instant Pot is a multi-purpose pressure cooker that can be used to make a variety of dishes, including tagines. It is incredibly versatile and most dishes can be cooked in 15-20 minutes, making it perfect for busy people who want a quick and healthy meal.

Slow Cooker

A slow cooker, such as a Crock-Pot, is another alternative for cooking tagine dishes. It allows you to prepare meals ahead of time and have them ready when you come home. Slow cookers are great for cooking soups, stews, and other one-pot meals.

Regular Pot with Aluminium Foil

If you don't have a tagine or a suitable alternative, you can try using a regular large pan or pot with a lid. Cover the pot with aluminium foil before placing the lid on top to help trap the steam and moisture.

Frequently asked questions