The Magic Of Tagine Cooking: A Beginner's Guide

Tagine is a North African dish, common in the region known as the Maghreb, which includes Morocco, Algeria and Tunisia. The word tagine refers to both the clay pot in which the dish is cooked and the food cooked inside it. The dish is usually a blend of sweet and savoury flavours, with meat and vegetables that are slow-cooked. The clay pot has a conical lid, which allows steam to circulate during cooking, creating condensation that drips back onto the food, keeping it moist. Tagines are usually cooked on a smouldering charcoal fire, but can also be cooked in an oven or on a stovetop.

How to prepare your tagine pot before cooking

Before you start cooking with your tagine, there are a few important steps to follow to ensure it doesn't crack or break and to get the most out of your dish. Firstly, it is important to know that not all tagine pots are made for cooking. Many are simply decorative serving dishes, so make sure you have a cooking tagine. If your tagine pot is heavily decorated, it is likely only suitable for serving. Cooking tagines are usually more basic in design or have tiny embellishments.

Assuming you have a cooking tagine, the next step is to season it. Seasoning your tagine pot is an important step in the preparation process that is often overlooked. It involves preparing the base and lid for future use by sealing and strengthening its structure. This process is done once, before the first use, and includes the following steps: soak the tagine pot, brush it with oil, and place it in a low-heated oven for a couple of hours.

Before you start cooking, always bring your tagine to room temperature. If you place a cold tagine on a hot surface, especially if it is unglazed earthenware, it may crack.

Finally, always use your tagine on low to medium heat as clay tagines are sensitive to heat. Using a heat diffuser is recommended, as it gives extra protection and safeguards your tagine pot from cracking.

What ingredients to use

Tagine recipes traditionally come from the Middle East and North Africa, and they are known for their blend of sweet and savoury flavours. The ingredients are packed into the pot, cooked slowly, and the steam circulates inside, creating condensation that drips back onto the food, keeping it moist.

Tagines are usually made with chicken or lamb, but almost any protein can be used. For example, you could use swordfish steaks, beef, or pulled pork. You could also make a vegetarian tagine with lamb or chicken as optional additions.

Tagines are often spiced with ginger, cinnamon, clove, cumin, paprika, saffron, coriander, olives, lemon, and pepper. The spices are usually complemented by dried fruit such as apricots, prunes, or raisins, and served with flatbread for dipping.

• Prepare a base layer of onions, garlic, and cooking oil. Lightly cook for a few minutes.
• Add crushed tomatoes and spices (paprika powder, pepper powder, cumin powder, and salt). Mix well, cover, and let cook on slow heat for 15-20 minutes.
• In a separate bowl, mix ground meat with spices and herbs (coriander, parsley, paprika powder, pepper powder, cumin powder, and salt). Form small meatballs and gently add them to the sauce. Cover and cook for about 10 minutes.
• (Optional) Crack an egg or two on top of the meatballs and cook for a few more minutes. Garnish with fresh coriander and parsley.
• Serve hot with fresh bread.

How to cook your tagine

Prepare your tagine pot

Firstly, you need to check that your tagine pot is suitable for cooking. Many are only for serving food. If your pot is heavily decorated, it is likely only suitable for serving. Cooking tagine pots tend to be more basic or have tiny embellishments. You should also season your tagine pot before the first use. This involves soaking the pot, brushing it with oil, and cooking it in a low-heated oven for a couple of hours.

Prepare your ingredients

Tagine recipes traditionally come from the Middle East and North Africa and usually include a blend of sweet and savoury flavours. You can use any type of meat and vegetables, or fish, in your tagine. Common ingredients include onion, garlic, olive oil, and spices such as paprika, cumin, and pepper. You will also need a small amount of liquid such as stock or water.

Cooking your tagine

Bring your tagine to room temperature before cooking. Place your ingredients inside the pot and put the lid on tight. You can then cook your tagine slowly in the oven or on the stovetop. If using the stovetop, use a heat diffuser and low-to-medium heat to avoid cracking the tagine. Check regularly to ensure the ingredients don't stick to the bottom.

Serving your tagine

Your tagine pot can also be used as a serving dish, but remember to protect your table as the base will be hot. Tagines are usually served with flatbread for dipping, or with couscous.

How to serve your tagine

Tagine is a versatile dish that can be served in a variety of ways to suit different tastes and occasions. Here are some tips on how to serve your tagine:

Choose Your Serving Dish:

The tagine pot itself makes an excellent serving dish. Its conical shape and decorative design can add a touch of authenticity and elegance to your table. However, remember to protect your table or countertop from the hot base of the pot. You can also serve the tagine in a deep frying pan, a flameproof casserole dish, or a Dutch oven.

Serve with Flatbread:

Tagines are traditionally served with flatbread, which is used for dipping into the complex and fragrant sauce. Any type of flatbread, such as pita bread, can be used. Serve it at room temperature or warmed, wrapped in a clean cloth to retain heat.

Accompany with Couscous or Polenta:

You can also serve your tagine with a side of couscous or polenta. Spread the couscous on a shallow platter and pour the tagine on top, or serve it separately on the side. While less traditional, polenta can be a delicious and unorthodox option.

Garnish with Fresh Herbs:

Enhance the flavour and presentation of your tagine by garnishing it with fresh herbs such as coriander, parsley, or scallions. A squeeze of fresh lemon juice will also brighten the dish.

Personalize Your Tagine:

Feel free to personalize your tagine to suit your taste preferences. You can add vegetables such as eggplant, zucchini, or winter squash during the last 45 minutes of cooking. You can also experiment with different types of dried fruit, such as raisins, prunes, or dates, to add sweetness.

Remember, tagine is a versatile dish that encourages creativity. You can serve it as a hearty main course or a flavourful side dish, adapting it to suit your occasion and audience.

How to clean your tagine

Now that you've cooked a delicious meal in your tagine, it's time to clean it! Here are some detailed instructions to ensure your tagine is properly cleaned and maintained:

• Allow your tagine to cool down completely before handling. Do not immerse a hot tagine in water or expose it to extreme temperature changes, as this can cause cracking.
• Fill your sink or a large container with warm water and add a mild dish soap. Soak your tagine in the soapy water for a few minutes to loosen any stuck-on food particles.
• Use a soft sponge or scrub brush to gently clean the inside and outside of the tagine. Avoid using abrasive scrubbers or steel wool, as these can scratch or damage the surface.
• Pay special attention to the rim and base of the tagine, as these areas tend to collect food residue. Gently scrub these areas with your sponge or brush until all residue is removed.
• Rinse the tagine thoroughly with warm water to remove any soap residue. Ensure that all surfaces are rinsed, including the lid and any crevices.
• Dry the tagine completely with a soft cloth or towel. Make sure no water pools are left inside the tagine or on any surfaces.
• If necessary, you can use a small amount of cooking oil to condition the tagine after cleaning. Rub a thin layer of oil onto the surface with a soft cloth, then wipe off any excess. This will help maintain the tagine's surface and prevent it from drying out.
• Store your tagine in a cool, dry place with the lid slightly ajar. Allowing air circulation will prevent a buildup of moisture and odours inside the tagine.

Note: It is important to always hand wash your tagine and never put it in the dishwasher. The harsh conditions of a dishwasher can damage the tagine's surface and cause cracking or discolouration.

Frequently asked questions