The Perfect Tagine: A Simple, Flavorful One-Pot Meal

Tagine is a North African stew named after the clay pot in which it's cooked. The word tagine also refers to the pot itself, which has a conical lid. Tagine is a Moroccan dish that is common throughout the North African region known as the Maghreb, which includes Algeria and Tunisia. It is revered for its balance of sweet and savoury flavours, with soft chunks of meat, vegetables, or a combination of both, scented with spices and often lightly sweetened with fruit.

Choosing the right tagine pot

When choosing a tagine pot, it is important to know that not all tagine pots available on the market are made for cooking. Many are only for serving purposes, meaning you cannot use them on the stove. Some sellers may claim that their serving tagine pots are compatible with cooking, but this is often not the case. If you are unsure, ask the seller to confirm, especially if the tagine pot is heavily decorated. As a general rule, if a tagine pot is basic or has tiny embellishments, it is more likely to be intended for cooking.

If you are looking to purchase a tagine pot, there are a few things to consider. Firstly, it is recommended to choose a pot that is made of clay, as this is one of the healthiest materials for cookware. Cooking in clay helps retain the nutrients in your food, and tagine dishes are typically cooked on low to medium heat, which further ensures that your dish stays nutritious. Secondly, it is important to season your tagine pot before using it for the first time. Seasoning, or curing, a tagine pot involves preparing its base and lid by sealing and strengthening its structure through a simple process of soaking, brushing with oil, and cooking in a low-heated oven. This step is crucial, as it will protect your tagine pot from cracking or breaking.

When cooking with a tagine pot, always use low-to-medium heat, as clay tagines are sensitive to high temperatures. It is also recommended to use a heat diffuser, as it provides extra protection for your tagine pot and ensures even heat distribution. You can use your tagine pot on a gas or electric stove, as long as you follow the heat guidelines. Regularly check your dish while it is cooking to ensure that the ingredients do not stick to the bottom of the pot.

Additionally, when choosing a tagine pot, consider the size that best suits your needs. A larger pot (13 inches or more) can be ideal for cooking for a larger group of people, and it is also a good option if you plan to cook a variety of dishes in your tagine. Traditional Moroccan tagine pots are typically made of natural ingredients and are lead-free, so look for pots that are made in Morocco and follow these traditional methods.

Seasoning a tagine pot

Firstly, soak the lid and base of the tagine pot in water for at least two hours, or overnight. Drain the water and allow the tagine to dry. If your tagine is unglazed, rub the interior and exterior of the lid and base with olive oil. If it is glazed, just the exterior will need to be oiled.

Place the tagine in a cold oven and turn the heat up to 150°C (300°F). Leave for around two hours, then turn off the heat and let the tagine cool completely inside the oven. Once cool, wash the tagine by hand and coat the interior with olive oil before storing or using.

It is important to avoid subjecting your tagine to rapid changes in temperature. Therefore, when cooking, ensure you use low-to-medium heat and warm water. Avoid placing a hot tagine on a cold surface or adding cold food or liquids to a hot tagine.

When cleaning your tagine, avoid using washing-up liquid, as the clay will absorb it. Instead, hand wash with mild soap, baking soda or vinegar, and rinse well. Leave to dry thoroughly, then lightly coat the interior of the lid and base with olive oil before storing.

Using a heat diffuser

If you don't have a diffuser, you can still cook with a tagine, but you will need to be careful. Keep the heat low to medium-low to avoid damaging the tagine or scorching the food. You will also need to babysit the tagine a little more, as it can be tricky to maintain an adequately low temperature.

If you are cooking your tagine in the oven, you do not need a heat diffuser. However, it is still important to avoid extreme temperature changes, which can cause the tagine to crack. Place a cold tagine in a cold oven and set the temperature to no more than 325-350°F (150°C).

Cooking with a tagine step-by-step

Step 1: Prepare the Base Layer

Place a layer of onions (cubed or in rings) in the tagine pot, along with garlic and cooking oil. Lightly cook for a few minutes. For a small to medium-sized tagine, use one small onion, one medium garlic clove, and 3 tablespoons of olive oil.

Step 2: Add the Tomatoes and Spices

In a separate pan, heat a small can of crushed tomatoes. Once the onions become slightly transparent, add the crushed tomatoes and a mix of spices: 1 teaspoon of paprika powder, 1/2 teaspoon of pepper powder, 1 teaspoon of cumin powder, and salt to taste. Mix well, cover, and let the mixture cook on slow heat for 15 to 20 minutes. Remember to check that nothing sticks to the bottom of your tagine pot.

Step 3: Add Meatballs to the Sauce

In a large bowl, mix 1 pound of ground meat with a spice and herb blend: 1 tablespoon of minced coriander, 1 tablespoon of minced parsley, 1 teaspoon of paprika powder, 1/2 teaspoon of pepper powder, 1 teaspoon of cumin powder, and salt to taste. Form small meatballs with the mixture. Gently place the meatballs into the sauce in your tagine, using 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.

Step 4 (Optional): Add Eggs

Once everything else is cooked to your liking, you can crack one or two eggs on top of the meatballs and cook for a couple more minutes. Garnish with fresh coriander and parsley. Serve hot with fresh bread.

Tips for Cooking with a Tagine

• Tagine pots are sensitive to heat, so always use low-to-medium heat.
• Use a heat diffuser for extra protection against cracking.
• Add warm water instead of cold tap water to your tagine to avoid sudden temperature changes.
• Season your tagine pot before the first use to strengthen its structure and prevent cracking.

Serving suggestions

Tagines are traditionally served with flatbread for dipping into the sauce. You can use any type of flatbread, such as pita bread, served at room temperature or warmed up so that it is pliable. If you warm the bread, keep it wrapped in a clean cloth so that it retains the heat.

You can also serve your tagine with couscous, either on the side or spread on a shallow platter with the tagine poured on top. Polenta is another good, albeit unorthodox, option.

Tagines are perfect for sharing at dinner parties, and can be made in advance, so you're not stressed about the main dish.

Frequently asked questions