The Magic Of Clay Tagine Cooking: A Beginner's Guide

A tagine is a traditional Moroccan clay pot used for cooking and serving food. The base of the pot is wide and shallow, and the lid is conical, helping to direct moisture towards the centre of the dish and allowing food to cook more evenly. Tagines are ideal for cooking rich, slow-cooked stews and are perfect for sharing at dinner parties. Before using a tagine for the first time, it's important to season it by soaking it in water, brushing it with oil, and heating it in an oven. When cooking with a tagine, it's important to use low to medium heat and avoid direct contact with the heat source to prevent cracking or breaking. Tagines are typically used to cook meat, poultry, or fish with vegetables and spices, creating a delicious and flavourful dish.

Seasoning your tagine

Soaking:

First, you need to soak your tagine in water for at least a couple of hours, or even overnight. This helps to remove any raw clay taste and prepare the clay for seasoning. If your tagine is too large to submerge, you can place it in a sink and fill the base with water until it stops absorbing.

Drying:

After soaking, drain the excess water and let the tagine air-dry. You can leave it to stand for about an hour to ensure it's completely dry.

Oiling:

Once the tagine is dry, it's time to rub or brush olive oil onto the interior and exterior of the base and lid. Be sure to use enough oil to coat the entire surface. This step helps to seal and strengthen the clay.

Baking:

Place the oiled tagine in a cold oven and then turn the temperature to 300°F/150°C. Leave it to bake for about two hours. After that, turn off the oven and let the tagine cool down completely inside the oven.

Final Steps:

Once the tagine has cooled, wash it by hand and coat the interior with olive oil again. Now your tagine is ready for cooking! Remember to always use low to medium heat when cooking with a tagine to avoid thermal shock, which can cause cracking.

Layering aromatics, meat and vegetables

Tagine recipes usually involve layering aromatics, meat, and vegetables, along with spices, oil, and water. As the mixture cooks, it develops a stew-like consistency, making a rich, flavourful sauce. Here is a step-by-step guide to layering these ingredients in a tagine:

Prepare the Base Layer

Place a layer of sliced onions across the base of the tagine to create a bed for the remaining ingredients. This will prevent the meat from sticking to the bottom and burning. You can also scatter chopped onions, or crisscross celery or carrots to make a bed for fragile ingredients, such as fish.

Next, add garlic. You can chop it, press it, or leave the cloves whole. By adding the garlic at the bottom, you ensure it will fully cook and meld with the sauce.

Arrange the Meat

Meat, poultry, or fish is usually arranged in the centre of the tagine. If you are using meat on the bone, place the pieces bone-side-down to reduce the risk of scorching the meat. Arrange the meat into a mound so that you can add lots of vegetables around the perimeter.

Mix and Season with Spices

Although not necessary, combining your spices beforehand allows for a more even distribution of seasoning. You can mix them in a bowl and toss the vegetables and meat in the spices to coat everything evenly before adding to the tagine. Alternatively, you can sprinkle the spices one at a time directly into the assembled tagine, or distribute some of the mixture over the meat and onions, concentrating the seasoning on the onions so the spices will meld with the oil and liquids to make a rich, flavourful sauce.

Arrange the Vegetables and Season

Vegetables are usually added at the very beginning of cooking, along with the meat. Some recipes call for layering the vegetables around the meat, but in a Berber-style tagine, they are arranged in a conical fashion. Try to get them to stand upright, as it makes a lovely presentation. Once you've added the vegetables, season them with the rest of your spice mixture.

Add Colour and Flavour

Now you can dress up the tagine with colour and flavour by adding strips or slices of bell pepper, preserved lemon, and olives. You can also add an herb bouquet of parsley and cilantro, and optionally, a jalapeño or chilli pepper.

Using a heat diffuser

Clay tagines are sensitive to heat, so always use low-to-medium heat. If you stick to low temperatures, you can cook without a heat diffuser, but it is still recommended to use one as it gives extra protection to your tagine pot.

If you don't have a heat diffuser, you can use a metal ring or an upside-down ovenproof dish as a buffer between the pot and the flame. You can also use a heavy cast-iron skillet as a makeshift heat diffuser, but this may strip the seasoning from the skillet.

Cooking techniques

A tagine is a traditional Moroccan clay pot used for cooking and serving food. It consists of a wide and shallow base with a tall conical lid. The unique design of the tagine allows for slow cooking and even distribution of heat, making it ideal for cooking stews, meat, poultry, or fish. Here are some essential techniques to keep in mind when cooking in a clay tagine:

Seasoning: Before using a new tagine, it is crucial to season it properly. This process involves curing the tagine by submerging it in water for at least an hour, allowing it to absorb the water fully. After drying, the tagine should be coated with olive oil and placed in an oven at 350°F for about 45 minutes. This process helps seal the clay and prevent cracking.

Heat Source: Clay tagines are sensitive to heat, so it is important to use low to medium heat when cooking. Using a heat diffuser is highly recommended, as it provides extra protection against cracking. If using an electric stove or flat cooktop, a diffuser is necessary to ensure the tagine does not come into direct contact with the heat source.

Preparation: When preparing a tagine dish, the first step is usually to create a base layer of sliced onions, garlic, and cooking oil. This layer prevents the main ingredients from sticking to the bottom and burning. For meat dishes, it is common to place the meat in the centre, with vegetables and spices arranged around it.

Cooking Process: Tagine cooking is typically done over low to medium-low heat. It is important to be patient as the tagine slowly reaches a simmer. Once simmering, the dish can be left mostly undisturbed to stew. The cooking time will depend on the type of meat used, with beef requiring a longer cooking time than chicken, and lamb falling somewhere in between.

Liquid Management: It is important to monitor the level of cooking liquids during the cooking process. If the liquid reduces too much, additional warm water may need to be added to prevent the ingredients from burning. However, be cautious when adding liquid to a hot tagine, as sudden temperature changes can cause cracking.

Serving: Tagines are not just for cooking but also serve as beautiful serving dishes. Allow the tagine to cool for about 10-15 minutes before serving. In the Moroccan tradition, people gather around the tagine and use pieces of Moroccan bread to scoop up the food, creating a communal dining experience.

Cleaning your tagine

When it comes to cleaning your tagine, it's important to take a few precautions to ensure that it stays in good condition. Here are the steps you should follow:

• Soak Your Tagine: Start by soaking your tagine in warm water for a few minutes to loosen any stuck-on food particles. If you're dealing with burnt-on food, you can try soaking it in hot water or a mixture of hot vinegar and baking soda for a few hours.
• Scrub Gently: Use a scrub brush, plastic scrubber, or coarse-grained salt to gently scrub away any remaining food residue. You can also use detergent-free steel wool for more stubborn messes, but use it infrequently to avoid potential wear and tear on the tagine's surface.
• Hand Wash: Wash your tagine by hand using mild soap, baking soda, or vinegar. Avoid using dish soap, as it can soak into the pores of the clay and affect the taste of your food. Rinse the tagine thoroughly to remove any soap residue.
• Dry and Oil: Allow your tagine to air-dry completely. Once dry, lightly coat the interior of the lid and base with olive oil before storing. This helps to protect the tagine and keep it in optimal condition.
• Store Properly: Store your tagine in a cool, dry place with the lid slightly ajar to allow air circulation. This is especially important for glazed ceramic tagines, as they are prone to moulding if not properly ventilated.
• Prevent Thermal Shock: Avoid subjecting your tagine to rapid changes in temperature, also known as thermal shock. This can cause cracking or breaking. Always use warm water and avoid placing a hot tagine on a cold surface or a cold tagine on a preheated stove or in a hot oven.
• Avoid High Heat: Authentic Moroccan clay and ceramic tagines are not suitable for high heat. Use low to medium-low heat settings on your stove or an oven temperature of no more than 325°F (160°C). Heat diffusers are recommended for added protection.

By following these steps, you can keep your tagine clean and well-maintained, ensuring that it lasts for years to come.

Frequently asked questions