The Magic Of Tagine: Unlocking Flavor With Slow Cooking

Tagine is a traditional Moroccan dish, cooked in a cone-shaped clay pot. The dish is usually a rich, slow-cooked stew made with meat, poultry, or fish, layered with aromatics, vegetables, spices, oil, and water. The unique shape of the tagine pot helps return condensed steam back to the food, resulting in a stew-like consistency. Tagines are perfect for communal dining, with the dish often served directly from the pot, and eaten with Moroccan bread.

Choosing the right tagine pot

Material

The traditional clay tagine pots are ideal for infusing your food with an earthy aroma. The unglazed clay option allows the spices to permeate the tagine itself, adding a unique depth of flavour to your recipes over time. However, this option is more suitable for experienced chefs as the clay is susceptible to thermal shock and can crack if heated or cooled too quickly. If you are set on an unglazed clay tagine, opt for one with thick walls to increase durability.

Glazed clay tagines are more practical as they do not require seasoning before use and are less prone to absorbing smells. They are also decorative, often featuring various colours and intricate designs. However, if you intend to use a glazed tagine for cooking, ensure that the glaze is strong, lead-free, and acid-resistant.

For a more modern take on the traditional tagine, ceramic tagines offer increased durability and resistance to thermal shock. They are also dishwasher-safe, making them a low-maintenance option. However, they may lack the earthy aroma that the traditional clay tagines impart.

Size

The size of your tagine pot will depend on the number of people you plan to serve. For 1-2 people, a tagine with a 5-6 inch diameter is suitable. For larger groups, a 12-inch tagine is recommended. If you are serving more than 4 people, consider preparing side dishes to complement the main tagine dish, as tagines larger than 12 inches can be challenging to find.

Purpose

It is important to distinguish between a cooking tagine and a serving tagine. Serving tagines are purely decorative and are not meant to come into contact with a heat source. They are often elaborately painted and brightly coloured. Cooking tagines, on the other hand, are typically simpler in design and made of plain clay.

Price

The price of a tagine pot can vary depending on the material, size, type, and decorations. Traditional tagine pots handmade in Morocco and 100% natural can range from $60 to $120 in the US. If you are purchasing directly from Morocco, you may find tagine pots for less than $15 in the local markets.

Seasoning

If you opt for a clay tagine, whether glazed or unglazed, it is important to season it before the first use. This process involves soaking the tagine in water overnight, then rubbing it with olive oil and placing it in a low-heated oven for a couple of hours. Seasoning strengthens the structure of the tagine and helps protect it from cracking.

In summary, when choosing the right tagine pot, consider the material, size, purpose, price, and whether seasoning is required. Traditional clay tagines offer an authentic experience and are ideal for infusing flavours, but they require more care to prevent cracking. Glazed and ceramic options are more durable and decorative but may not impart the same earthy aroma. Cast iron and stainless steel tagines are also viable options, offering increased durability and ease of use for beginner cooks.

Seasoning your tagine

Firstly, soak your tagine pot in water. Then, brush the entire surface of the tagine with oil. Be sure to use a cooking oil with a high smoke point, such as vegetable oil, or a mix of olive oil and vegetable oil. This will help create a rich sauce and prevent sticking. Once you have oiled your tagine, place it in an oven set to a low temperature, ideally below 300°F (150°C), for a couple of hours. This process will help seal the pores of the clay, strengthening the structure and preventing cracks.

It is important to remember that tagines are sensitive to heat, so always use low-to-medium heat when cooking. Using a heat diffuser is highly recommended as it provides extra protection for your tagine, ensuring even heat distribution and reducing the risk of thermal shock. A heat diffuser is especially important if you are using an electric stove or a flat cooktop, as tagines should not come into direct contact with the heat source.

By following these simple seasoning steps, you will be able to enjoy your tagine for years to come, creating delicious and healthy meals for your family and friends.

Using a heat diffuser

A heat diffuser is particularly useful when using a tagine on an electric stove or flat cooktop, as it ensures the tagine doesn't come into direct contact with the heat source. This is important because tagines should never be placed directly on a heat source, as they are sensitive to sudden changes in temperature and can crack or break.

A heat diffuser will also make your tagine experience much more relaxed, as the sauce won't evaporate quickly and you won't have to worry about the ingredients sticking to the bottom of the pot. This is especially useful if you are cooking a dish that requires a long simmering time, such as a beef or lamb tagine.

You can purchase a stainless steel heat diffuser for around $20, or you can opt for any comparable heat diffuser that suits your needs.

Cooking with a gas or electric stove

When cooking with a gas or electric stove, it's important to remember that tagine pots are sensitive to heat changes. Therefore, it is recommended to use a heat diffuser when cooking with a tagine on a gas or electric stove. A heat diffuser distributes heat evenly, preventing the pot from overheating and helps protect your tagine from cracking. You can purchase a stainless steel heat diffuser for around $20, or use a metal ring or an upside-down ovenproof dish as a buffer.

Before using a tagine for the first time, it is important to season it. This involves soaking the base and lid in water for 24 hours, drying it, and then placing it in a cold oven set to 150°C for 2 hours. After this, turn off the oven and allow the tagine to cool before washing it with warm water and mild dish soap.

When cooking with a tagine on a gas or electric stove, always use the burner's lowest setting to start and slowly warm the tagine over a low-medium heat. Add your choice of oil or butter, and then add your desired spices, garlic, and onion. Next, add your protein and vegetables, and cover with liquid or stock. Bring to a boil, then put the lid on and continue to cook on low heat until your meal is ready.

Remember to never leave your tagine unattended when cooking on a gas stove, and always hand wash your tagine after use.

Tagine-friendly recipes

Traditional Moroccan Meatball Tagine

This recipe is perfect for beginners as it is easy, quick, and full of flavor.

Ingredients:

• 1 small onion
• 1 medium garlic clove
• 3 tbsp olive oil
• 1 small can of crushed tomatoes
• 1 tsp paprika powder
• 1/2 tsp pepper powder
• 1 tsp cumin powder
• Salt to taste
• 1 pound ground meat
• 1 tbsp minced coriander
• 1 tbsp minced parsley

Instructions:

• Prepare the base layer by placing a layer of cubed or ringed onions in the tagine, along with the garlic and cooking oil. Lightly cook for a few minutes.
• In a separate pan, heat the crushed tomatoes.
• Once the onions become slightly transparent, add the heated tomatoes and the spice mix. Mix well, cover, and cook on low heat for 15-20 minutes.
• In a large bowl, mix the ground meat with the spice and herb mix. Form small meatballs.
• Gently add the meatballs to the sauce in the tagine and use a spoon to cover each meatball with the sauce.
• Cover and cook for about 10 minutes or until the meatballs are cooked to your desired level.
• (Optional) Crack an egg or two on top of the meatballs and cook for a couple of minutes. Garnish with fresh coriander and parsley.
• Serve hot with fresh bread.

Vegetarian Tagine

For a vegetarian option, you can try a spicy hotpot that serves as a healthy and comforting meal.

Ingredients:

• 2 red onions, chopped
• A small knob of fresh root ginger, peeled
• 100ml lemon juice (about 3 lemons)
• 100ml olive oil
• 1 tbsp each of honey, cumin, paprika, turmeric, and hot chilli powder
• A handful of coriander, chopped
• 3 carrots, cut into chunks
• 3 large parsnips, cut into chunks
• 3 red onions, cut into chunks
• 2 large potatoes, cut into chunks
• 4 leeks, trimmed and cut into chunks
• 12 dried prunes, dates, or figs
• 2 sprigs of mint, leaves only, finely chopped

Instructions:

• Make the chermoula paste by blending all the ingredients except the vegetables and dried fruit.
• Heat the oven to 220C/fan 200C/gas 7.
• Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 minutes. You may need to do this in batches.
• Add the chermoula paste and dried fruit to the casserole. Pour in 400ml of water, cover, and cook in the oven for 45 minutes.
• Reduce the heat to 180C/fan 160C/gas 4 and cook for another 45 minutes.
• Sprinkle with mint and serve on its own or with couscous or crusty bread.

General Tips for Tagine Recipes:

• Always use a low-to-medium heat setting when cooking with a tagine, and consider using a heat diffuser for extra protection against cracking.
• Layer aromatics, meat or fish, and vegetables, along with spices, oil, and water.
• Meat on the bone should be placed bone-side-down to prevent scorching.
• Combine your spices before using them for more even distribution.
• Add water, stock, or broth to the tagine carefully near the side to avoid washing away the spices. Do not add hot liquid to a cold tagine or vice versa, as it can cause thermal shock and crack the tagine.
• Tagines can be cooked on a stovetop, outdoors over coals, or in an oven at low temperatures.

Frequently asked questions