The Magic Of Tagine Cooking: A Beginner's Guide

Tagine is a North African dish that gets its name from the clay pot it is cooked in. The pot has a wide and shallow base with a tall, conical lid that fits snugly inside. The unique shape of the tagine pot allows steam to circulate and condense, creating a moist environment for the food to cook in. Tagines are traditionally used to cook savoury and sweet stews, with meat, fish, or vegetables. The most popular tagine recipes are both savoury and sweet, with ingredients such as chicken and apricot, or lamb or beef with prunes. Tagines are typically cooked slowly, either on a stovetop or in an oven, though they can also be cooked over an open flame.

Tagine cooking methods

The tagine is a North African method of cooking that involves the use of a cone-shaped pot, also called a tagine, to slowly simmer and generously spice a variety of dishes. The unique shape of the tagine, with its wide and shallow base and tall lid, creates a moist and hot environment for cooking. The steam rises into the cone, condenses, and then trickles back down into the dish, continuously basting the ingredients and keeping them moist. This technique is particularly useful when water is scarce.

To cook with a tagine, it is important to first bring it to room temperature to avoid cracking when placed on a hot surface. Lightly cook the onion and spices before adding the meat and pouring in the liquid. Then, cover the tagine with its lid and place it in the oven or on the stovetop to cook slowly. The tagine creates steam during cooking, so there is no need to add too much liquid to the dish.

Tagines are typically made from earthenware, but they require special care, so many cooks prefer those made from metal or flameproof glazed ceramic for convenience. It is important to note that if you have an electric stove or flat cooktop, you will need to use a heat diffuser with an earthenware tagine to avoid direct contact with the heat source. Cast iron tagines are also an option and are valued for their durability and heat retention.

Tagines are versatile and can be used for cooking a variety of dishes beyond the traditional stews, such as rice, couscous, and beans. With the lid off, a tagine can even be used as a roasting dish. The beauty of the tagine is that it also serves as a great serving dish, although it is important to protect your table as the base will be hot.

Tagine ingredients

Tagine recipes traditionally come from the Middle East and North Africa, and they are usually a blend of sweet and savoury flavours. The most popular Moroccan tagine recipes are often both savoury and sweet, and they usually include preserved ingredients.

Tagines are slow-cooked, and the most popular and traditional dish is Moroccan Chicken tagine. However, you can use any kind of veggies, meats, or other ingredients you want. For example, you could make a vegetarian tagine with zucchini, carrots, peas, and raisins.

Tagine cooking is a method rather than a specific dish. Most tagines involve layering aromatics such as onions and garlic with meat, vegetables, spices, oil, and a bit of water. The spices are key and usually include saffron, ginger, turmeric, coriander, paprika, and cinnamon. You can also experiment with different spices, oils, salts, sugars, and vinegars.

If you want to be traditional, definitely include potatoes. If you want to experiment, you can even throw in some fruit. Tomatoes are also highly recommended, as their juices seep into everything.

Tagine recipes

Tagine is a North African dish that is cooked in a clay pot with a tall, cone-shaped lid. The unique shape of the tagine pot allows steam to circulate and condense, creating a moist environment for the food to cook in. This method of cooking infuses all the ingredients with flavour and is perfect for creating rich and aromatic stews.

Ingredients

Cooking

Before you start cooking, bring the tagine to room temperature. If you place a cold tagine on a hot surface, it may crack. Lightly cook the onion and spices first, then add the meat and pour over the liquid. Don't add too much liquid as the tagine creates steam during cooking. Cover with the lid and place in the oven or on the stovetop.

Serving

Tagines are great serving dishes, but remember to protect your table as the base will be hot. It is traditional to serve the food directly in the tagine, using Moroccan bread to scoop up the food and sauce.

Tagine Alternatives

You can make a tagine without the special cookware – just use a deep frying pan with a lid or a flameproof casserole dish.

Tagine alternatives

If you don't have a tagine, you can still cook a tagine. Here are some alternatives to the traditional earthenware pot:

• Dutch oven: A cast iron or ceramic pot with a tight lid, a Dutch oven is a great option for Mediterranean cooking. It cooks food quickly, retains moisture, and creates tender, flavourful meat.
• Instant Pot: A multi-purpose pressure cooker that can make anything from yoghurt to tagine recipes. It is incredibly versatile and most dishes are done in 15-20 minutes.
• Slow cooker: Also known as a Crock Pot, this is a great option for those who want to prep a meal in the morning and come home to a delicious-smelling house in the afternoon.
• Deep frying pan with a lid: If you don't have a tagine, you can use a deep frying pan with a lid to create a similar effect.
• Flameproof casserole dish: Another alternative to a tagine is a flameproof casserole dish, which can be used on the stovetop or in the oven.

When using an alternative to a traditional tagine, be sure to bring the dish to room temperature before cooking, as placing a cold dish on a hot surface can cause it to crack.

Tagine care

Tagines are made from a variety of materials, including clay, glazed ceramics, cast iron, and metal. The type of tagine you have will determine how to best care for it. Here are some general guidelines for tagine care:

• Before using a new tagine, always check if it needs to be seasoned. Clay or ceramic tagines, for example, usually need to be seasoned before first use, following the manufacturer's instructions.
• Bring your tagine to room temperature before cooking. Placing a cold tagine, especially an unglazed earthenware one, on a hot surface can cause it to crack.
• Avoid setting the heat too high when using a cast iron or stoneware pot on the stovetop, as it may damage the pot. Use a diffuser, such as a thin metal plate, between the pot and the burner for protection.
• Don't place a hot tagine on a cold counter or run cold water over it, as it may crack. Allow it to cool naturally on a heat-resistant mat or the stove.
• Don't put a cold tagine in a hot oven. Place it in the oven before turning it on and let it heat up gradually.
• Store your tagine with the lid slightly ajar to allow for air circulation and prevent a buildup of flavours.
• Hand wash your tagine after use. Don't put it in the dishwasher. For unglazed clay tagines, hot water and baking soda should be sufficient for cleaning. If necessary, use a mild soap, rinsing well to avoid a soapy taste.

Cast iron tagines:

• Cast iron tagines are more durable and retain heat for longer compared to clay tagines.
• They are also easier to care for, as they are less brittle and not as sensitive to sudden temperature changes.

Clay or earthenware tagines:

• Purists prefer traditional unglazed clay or earthenware tagines for an earthy flavour.
• When buying an authentic Moroccan clay tagine, ensure it is from a reputable manufacturer. Some tagines may contain dangerous levels of lead if the ceramic isn't glazed uniformly or fired at a high enough temperature.
• Clay tagines should not come into direct contact with the heat source. If using an electric stove or flat cooktop, a heat diffuser is necessary.

Frequently asked questions