The Magic Of Tagine Cooking: Delicious, Slow-Cooked Meals

A tagine is a cone-shaped cooking vessel traditionally used in Morocco, commonly made from either ceramic or unglazed clay. The word 'tagine' refers to both the dish and the food cooked inside it, which is usually a blend of sweet and savoury flavours. Tagines are ideal for cooking rich, slow-cooked stews of meat, poultry or fish, and make perfect one-pot meals to share. The conical lid allows steam to circulate during cooking, creating condensation that drips back onto the food, keeping it moist. Tagines are easy to use and require very little work from the cook.

Tagine cooking tips

Getting Started

Before you begin cooking, it's important to remember that not all tagine pots are made for cooking. Many are only for serving, so be sure to check with your seller. If your tagine pot is heavily decorated, it's likely only suitable for serving. Cooking tagines are usually more basic in design or have tiny embellishments.

It's also important to season your tagine before the first use. This will help to seal and strengthen its structure, preventing cracks. To do this, soak the tagine in water for 24 hours, coat the interior with oil, and then place it in a cold oven. Set the temperature to 225-350°F and leave for 1-2 hours. Once it's ready, wash the tagine with warm soapy water and dry it with a towel.

Cooking

When cooking with your tagine, always use low to medium heat. Clay tagines are sensitive to heat, so using low temperatures will help to protect your tagine from cracking. It's also recommended to use a heat diffuser for extra protection.

Before placing your ingredients in the tagine, bring it to room temperature, especially if it's an unglazed earthenware tagine. Placing a cold tagine on a hot surface can cause it to crack.

When adding ingredients, start with a layer of sliced onions to prevent meat from sticking to the bottom and burning. Then, add garlic and cooking oil and lightly cook for a few minutes. You can use a small to medium-sized tagine pot with one small onion, one medium garlic clove, and 3 tablespoons of olive oil.

Next, add your meat, poultry, or fish, arranging it in the center of the tagine. If using meat on the bone, place the pieces bone-side-down to reduce the risk of scorching. You can then add your vegetables, arranging them around the meat or in a conical fashion.

Add your spices, oil, and water. Ample oil is key to a rich sauce in a tagine, so don't be afraid to use the full amount specified in your recipe. Most recipes call for 1/4 to 1/3 cup of oil. If using an unglazed earthenware tagine, you won't need to add too much liquid as the tagine creates steam during cooking.

Place the lid on your tagine and put it on the stove or in the oven. If using a stove, be sure to use a diffuser if you have an electric stove or flat cooktop. Cook your tagine over low to medium-low heat until it reaches a simmer. This can take up to 30 minutes if there is a lot of liquid.

Serving

Remember to protect your table when serving, as the base of the tagine will be hot. It's best to allow the tagine to cool for 10-15 minutes before serving. Traditionally, people gather around and eat communally from the tagine, using pieces of Moroccan bread to scoop up the food.

How to season a tagine

Seasoning a tagine is essential to ensure it remains strong and to prevent it from becoming damaged or cracked when placed on a hot stove. Seasoning can also help remove a raw clay taste if the pot has not been glazed.

• Soak the lid and base in water for at least two hours, or overnight. If your tagine is too large for your sink, you can soak it in a bathtub or a bucket.
• Drain the water and let the tagine air dry.
• If your tagine is unglazed, rub olive oil on the interior and exterior of the lid and base. If your tagine is glazed, you can skip this step.
• Place the tagine in a cold oven and turn the temperature up to 300°F/150°C. Leave it for two hours.
• Turn off the oven and let the tagine cool down completely before removing it.
• Wash the tagine and coat the interior with olive oil before storing or using it.

Your tagine is now ready to use! Remember to always use low to medium heat when cooking with a tagine to avoid cracking or breaking it.

Tagine-friendly recipes

Tagine cooking is a traditional Moroccan method that involves using a clay or ceramic pot to create savoury dishes. Tagine recipes are named after the clay pot in which they are prepared. The clay pot is wide and shallow, with a conical lid that helps return condensed steam to the food.

• Moroccan Chicken Tagine: Chicken braised with olives, garlic, onion, spices, and lemon. This is a special-occasion dish that is also easy to make.
• Moroccan Vegetable Tagine: Potatoes, carrots, onions, and garlic are slowly simmered in a tomato-based broth flavoured with lemon and spices. Chopped apricots add a subtle sweetness to the stew.
• Moroccan Fish Tagine: Fish fillets and chickpeas cooked in a zesty tomato sauce flavoured with sauteed onions, peppers, and spices such as paprika, cumin, turmeric, and coriander.
• Shrimp and Vegetable Tagine with Preserved Lemon: A blend of spices and citrus, this dish is usually eaten with couscous or rice.
• North African Style Tofu Tagine: Crispy tofu squares and earthy mushrooms flavoured with spices and cooked in a thick tomato broth. Served with toasted naan for a hearty and healthy meal.
• Moroccan Lamb Tagine: Lamb pieces marinated in a Moroccan spice blend and braised in a tomato-based broth with garlic, ginger, lemon, and honey.
• Moroccan Meatball Tagine: Meatballs done the Moroccan way, full of spices and a fiery tomato sauce. The dish is often topped with poached eggs.
• Moroccan Butternut Squash and Sweet Potato Tagine: Butternut squash and sweet potatoes combined with Moroccan spices, apricots, and garbanzo beans.

Remember to coat the bottom of the tagine with oil and use low to medium heat to avoid cracking the clay pot.

Cooking with a tagine step-by-step

Step 1: Prepare the Tagine

Before cooking with your tagine, it's important to ensure it is seasoned, especially if it is made of clay or ceramic. Seasoning strengthens the structure of the tagine, preventing cracks and breaks. To season a new tagine, soak it in water for 24 hours, coat the interior with oil, and place it in a cold oven. Set the temperature to 225-350° F and leave for 1-2 hours. Remove and allow to cool before washing with warm, soapy water and towel-drying.

Step 2: Prepare the Ingredients

Tagine recipes typically involve layering aromatics, meat, and/or vegetables with spices, oil, and water. Cut your ingredients into bite-sized pieces. For the base layer, use sliced or chopped onions to prevent the meat from sticking to the bottom and burning. Add garlic, either chopped or left whole. Coat the bottom of the tagine with ample oil—typically 1/4 to 1/3 cup—to form the foundation of a rich sauce.

Step 3: Layer and Season the Ingredients

Arrange the meat, poultry, or fish in the centre of the tagine, bone-side-down if using meat on the bone. Surround the meat with vegetables, layering or arranging them in a conical fashion. Season the ingredients with a mixture of Moroccan spices such as salt, pepper, ginger, paprika, cumin, turmeric, saffron, and cayenne pepper.

Step 4: Add Liquid and Cook

Add a small amount of water, stock, or broth to the tagine, being careful not to wash away the spices. Place the tagine over low to medium-low heat and allow it to slowly reach a simmer, which can take up to 30 minutes. Do not place a cold tagine on a hot surface, as this can cause cracking. Cook until the mixture reaches a stew-like consistency, stirring occasionally to prevent sticking. For a beef tagine, this could take about 3 hours; chicken might need half that time, while lamb may take an hour longer.

Step 5: Serve

Tagines double as serving dishes, keeping food warm at the table. Remember to protect your table, as the base will be hot. Traditionally, tagines are eaten communally, using pieces of Moroccan bread to scoop up the food.

Tagine alternatives

Tagines are a type of slow-cooked North African dish, traditionally made in a large, cone-shaped earthenware pot. The pot's tight-fitting lid ensures that steam rises and condenses, dripping back over the ingredients and infusing them with flavour.

If you don't have a tagine, you can use a Dutch oven or another lidded pot with a tight-fitting lid. If the lid doesn't fit well, cover the pot with foil before placing the lid on top. You can also try using a slow cooker or Crock Pot, or a multi-purpose pressure cooker like an Instant Pot. These alternatives are great for cooking tagines quickly, and for busy people who want a healthy and delicious meal.

When preparing a tagine, the process usually starts with browning the meat. Then, you can add vegetables, spices, and a small amount of liquid. The dish is typically served with flatbread for dipping, or with couscous.

Frequently asked questions