Preparing A Tagine: A Step-By-Step Guide For Beginners

Tagine is a clay or ceramic vessel used for cooking in Morocco. Before a new tagine can be used, it must be seasoned to strengthen it and remove any raw clay taste. This process involves soaking the tagine in water for several hours, drying it, rubbing it with olive oil, and then baking it in the oven for two hours. After this, the tagine should be left to cool in the oven and then coated with another layer of olive oil before being used for cooking.

Soak the tagine in water for at least two hours

Soaking your tagine is an important step in the preparation process. It is recommended to soak the tagine in water for at least two hours, and preferably overnight. This helps to strengthen the tagine and prepare it for the seasoning process.

If you have a large tagine, you may need to get creative with the soaking process. You can use a large bucket, your bathtub, sink, or laundry room washbasin. If you don't have a container large enough to accommodate the entire tagine, you can invert the lid and fill it with water.

During the soaking process, the tagine will absorb the water. This is normal and helps to prepare the clay for the seasoning process. After soaking, simply drain the water and allow the tagine to dry.

Once the tagine is dry, you can continue with the seasoning process. This typically involves rubbing the interior and exterior of the tagine with olive oil and then baking it in the oven at a low temperature for a couple of hours.

Soaking your tagine is an essential step to ensure it is ready for cooking. It helps to strengthen the clay and prepare it for the seasoning process, which will ultimately protect your tagine from breaking or cracking during use.

Dry the tagine

Drying your tagine is an important step in the seasoning process, which is essential to prepare your tagine for cooking. Seasoning your tagine will strengthen it and, if it is unglazed, it will also remove the raw clay taste.

Firstly, you should soak your tagine in water for at least two hours, or overnight. If your tagine is very large, you may need to use a bathtub or sink to do this. Once it has been soaked, drain the water and leave the tagine to dry. If your tagine is unglazed, you should rub the interior and exterior of the lid and base with olive oil. Leave the tagine to stand for about an hour.

Now your tagine is ready to be placed in the oven. Place it in a cold oven and set the temperature to between 300°F and 350°F (150°C and 160°C) . Leave the tagine to bake for two hours, then turn off the oven and leave the tagine to cool down completely inside the oven.

Once the tagine has cooled, you should wash it by hand and coat the interior with olive oil before storing or using it.

Rub the tagine with olive oil

When preparing a tagine for its first use, it is important to season it with olive oil to strengthen the clay and prevent it from cracking due to temperature changes. This process also helps to remove any raw clay taste. Here is a step-by-step guide to rubbing your tagine with olive oil:

Firstly, ensure that you have the correct type of cookware. Authentic Moroccan tagines are made of clay or glazed ceramic. If your tagine is glazed, it does not need to be seasoned, but you must still follow the manufacturer's cooking instructions, as some glazed tagines are only for serving food and not for cooking.

If you have an unglazed clay tagine, begin by soaking the lid and base in water for at least two hours or overnight. This step is important because it allows the clay to absorb water and prevents cracking during the seasoning process. After soaking, drain the water and let the tagine dry.

Now it's time to rub olive oil onto the tagine. Use a kitchen towel or brush to generously coat the interior and exterior of the lid and base with olive oil. Make sure every inch of the tagine is covered with oil. This step helps to seal the pores of the clay and enhances the flavour of the food cooked in it.

Once the tagine is prepared, place it in a cold oven. Do not put it in a preheated oven, as this can cause thermal shock and crack the clay. Set the oven temperature to 300°F (150°C) and let it bake for about two hours.

After two hours, turn off the oven and leave the tagine inside to cool down completely. This gradual cooling process is crucial to prevent thermal shock and cracking. Once the tagine is cooled, you may want to wash it with mild soap and water, especially if you plan to use it for cooking right away.

Finally, before storing or using the tagine, coat the interior with another layer of olive oil. This step helps to protect the tagine and maintain its quality. Your tagine is now ready for cooking! Remember to always use low to medium heat when cooking with a tagine and avoid subjecting it to extreme temperature changes.

Place the oiled tagine in a cold oven

Once your tagine is clean, dry, and oiled, it's time to place it in the oven. But this is a crucial step, so pay attention! Do not place your oiled tagine in a preheated oven. Always start with a cold oven. Place the tagine inside, then turn the oven on. This is important because tagines are made of clay and are prone to cracking if exposed to rapid temperature changes.

Set the oven temperature to 300°F/150°C. Some sources suggest a slightly higher temperature of 350°F. Use your discretion based on your oven and the size of your tagine. Leave the tagine in the oven for two hours. After the two hours are up, turn off the oven but leave the tagine inside to cool down completely. Do not be tempted to remove it before it has cooled!

Once the tagine has cooled, you can take it out of the oven and wash it by hand. Use a mild soap and rinse it thoroughly. You don't want the clay to absorb a soapy taste. After washing, dry the tagine and coat the interior with olive oil before storing or using it for cooking.

Now your tagine is ready to use! Remember to always use low to medium heat when cooking with your tagine, as it cannot withstand high temperatures. Avoid subjecting it to extreme temperature changes, such as adding cold food or liquids to a hot tagine or placing a hot tagine on a cold surface. With proper care, your tagine will last a lifetime.

Turn the oven on and leave to bake for two hours

When you're happy that your tagine is thoroughly soaked and oiled, it's time to bake it in the oven. Place the tagine in a cold oven and then turn the oven on. Set the temperature to somewhere between 150°C (300°F) and 350°F. Leave the tagine to bake for two hours.

During this time, the tagine will strengthen and be ready for a lifetime of cooking. This process is essential to avoid cracks in the clay when you begin to cook with your tagine. Clay tagines are sensitive to temperature changes, so it's important to be patient and let the oven and tagine heat up together.

After two hours, turn off the oven and leave the tagine to cool down completely inside the oven. Don't be tempted to take it out! This cooling process is as important as the baking process and will ensure your tagine is ready for use.

Once the tagine is cool, you can take it out of the oven and give the interior a final brush with olive oil. This will help to seal in the moisture and ensure the clay doesn't dry out. Leave the oil to soak for at least an hour. Now your tagine is ready to use!

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