Tillie Doyle
Tagine cooking is a traditional method of preparing food that originates in North Africa. The word 'tagine' refers to both the pot and the food cooked inside it. Tagine pots are usually made from earthenware, ceramic, or unglazed clay, and have a distinctive round base, low sides, and a conical lid. This type of cookware is ideal for slow-cooked, meaty stews and fragrant, aromatic dishes.
Tagine cooking is a simple process that requires very little work from the cook. The pots are versatile and can be used on stovetops, in ovens, or even over small fires or charcoal braziers. The key to successful tagine cooking is slow cooking over low to medium heat, allowing the steam to circulate and condense, creating moist and flavourful dishes.
| Characteristics | Values |
|---|---|
| Cooking vessel | Clay or ceramic |
| Origin | North Africa |
| Lid | Conical |
| Cooking process | Slow |
| Base layer | Vegetables and aromatics |
| Oil | Olive oil |
| Meat | Beef, mutton, Chicken, Lamb, Fish |
| Vegetables | Carrots, celery, Onions, Garlic |
| Spices | Cinnamon, cumin, cloves, nutmeg, paprika, peppercorn, coriander, ginger, turmeric, saffron, cayenne pepper |
| Garnishes | Oregano, cilantro |
| Liquid | Water or broth |
| Heat | Low to medium |
| Simmer time | 2 hours |
| Serving | Communal, with Moroccan bread |
What You'll Learn
How to prepare a tagine pot for its first use
To prepare a tagine pot for its first use, you must season it. This will strengthen the pot and help it withstand moderate cooking temperatures. Seasoning a tagine pot involves preparing its base and lid for future use by sealing and strengthening its structure. Here is a step-by-step guide to seasoning your tagine pot:
Step 1: Soak the Tagine Pot
Soak the tagine pot in water for 24 hours. Some sources suggest soaking the base of the tagine pot in a mixture of water and white vinegar and bringing it to a simmer on a flame tamer.
Step 2: Brush the Pot with Oil
Coat the interior of the tagine pot with olive oil. You can use a garlic clove to rub the bottom of the base with garlic first.
Step 3: Place the Tagine in the Oven
Place the oiled tagine pot in a cold oven. Set the oven temperature to no more than 325 to 350 °F (163 to 177 °C). Leave the tagine in the oven for about 1.5 hours.
Step 4: Remove from the Oven and Let it Cool
After the allotted time, remove the tagine pot from the oven and allow it to cool.
Step 5: Wash and Dry the Tagine
Once the tagine has cooled, wash it with warm, soapy water and towel dry. Rub the inner surfaces of the tagine with olive oil before storing it.
Additional Tips:
- Always bring your tagine to room temperature before cooking. Placing a cold tagine on a hot surface can cause it to crack.
- Do not subject the tagine to extreme temperature changes, such as adding hot liquids to a cold tagine or vice versa.
- Always use the tagine on low to medium heat to avoid damaging the pot or scorching the food.
- Use a diffuser between the tagine and the heat source if cooking on a stovetop.
Mastering the Tagine Pot: A Beginner's Guide to Deliciousness
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How to layer aromatics, meat and vegetables
Tagine recipes usually involve layering aromatics, meat, and vegetables, along with spices, oil, and water. Here's a step-by-step guide on how to layer these ingredients:
Step 1: Prepare the Base Layer
Create a bed of sliced onions at the base of the tagine. This prevents the meat from sticking to the bottom and burning. You can also add garlic to the base layer. Lightly cook the aromatics with some oil for a few minutes.
Step 2: Arrange the Meat
Place the meat, poultry, or fish 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 mound the meat in the center to make room for vegetables around the perimeter.
Step 3: Add Vegetables
Add the vegetables around the meat or arrange them in a conical fashion, especially if you're making a Berber-style tagine. Try to get them to stand upright for a beautiful presentation.
Step 4: Season and Add Spices
Distribute a mixture of spices over the meat and onions. You can use spices like salt, pepper, ginger, paprika, cumin, turmeric, saffron, and cayenne pepper. Reserve some of the spice mixture to season the vegetables.
Step 5: Dress it Up
Add colorful ingredients like bell pepper strips, preserved lemon, and olives to enhance the flavor and appearance of your dish. You can also add an herb bouquet of parsley and cilantro.
Step 6: Add Liquid
Finally, carefully add water, stock, or broth to the tagine. Avoid adding hot liquid to a cold tagine to prevent thermal shock, which can cause cracking. The general rule of thumb for the amount of liquid is 2 to 2 1/2 cups for a large lamb or beef tagine with vegetables and half that amount for chicken.
How to avoid cracking or breaking a tagine pot
To avoid cracking or breaking a tagine pot, it is important to follow some basic steps and precautions. Firstly, not all tagine pots are made for cooking, so ensure that your pot is suitable for stovetops or ovens. If it is heavily decorated, it is likely meant only for serving. Basic or minimally embellished tagines are more likely to be suitable for cooking.
Before using a tagine pot for the first time, it is crucial to season it. This process, also known as curing, involves preparing the base and lid by sealing and strengthening their structure. To do this, soak the tagine pot, brush it with oil, and then place it in a low-heated oven for a couple of hours. This step is often overlooked, but it is essential to prevent cracking and extend the life of your tagine pot.
When cooking with a tagine pot, always use low to medium heat. Clay tagines are sensitive to heat, and sudden temperature changes can cause cracking. Using a heat diffuser can provide extra protection against cracking. Additionally, when adding liquid to your tagine during cooking, use warm water instead of cold tap water to avoid a sudden drop in temperature.
Always allow your tagine to cool down before handling and cleaning. To clean, hand wash with warm soapy water and dry thoroughly with a soft cloth before storing.
How to cook with a tagine on a stovetop
Tagines are clay or ceramic cooking vessels traditionally used in Morocco to make highly savoury dishes. They can be used on a stovetop or in an oven, but you should always bring your tagine to room temperature before cooking to avoid cracking.
Prepare the Base Layer
Place a layer of sliced onions across the base of the tagine, creating a bed for the remaining ingredients. You can also add garlic and cooking oil and lightly cook everything for a few minutes.
Add Meat and Vegetables
Arrange your meat, poultry, or fish in the centre of the tagine, with the bone-side down if using meat on the bone. Surround the meat with vegetables, layering them on top of the base layer of onions and garlic.
Add Spices and Oil
Combine your Moroccan spices in a small bowl and sprinkle them over the meat and vegetables. Ample oil is the foundation of a rich sauce in a tagine, so don't be afraid to use the full amount called for in your recipe.
Add Water
Pour water (or stock/broth) into the tagine, being careful not to wash away any of the spices. Do not add hot liquid to a cold tagine, and vice versa, as this can cause thermal shock and crack your tagine.
Cook on Low to Medium Heat
Place your tagine on low to medium-low heat and be patient—it can take up to half an hour for the tagine to reach a simmer. Avoid frequently lifting the lid to check on the food, especially during the first few hours of cooking.
Check the Liquid Level
After about two hours of cooking, check the level of the cooking liquids. If the liquid has reduced to a sauce-like consistency, add a little more water. If there is still a lot of liquid, prop the lid open with a spoon to allow for a quicker reduction.
Serve
Once the food is cooked, remove the tagine from the heat and let it cool for 10 to 15 minutes before serving. Remember that the base will be hot, so protect your table!
How to clean and store a tagine
Before using your tagine for the first time, it's important to cure and season it. This will strengthen the cookware and remove any raw clay taste. To do this, soak the lid and base in water for at least two hours or overnight. Then, dry the tagine and, if it is unglazed, rub the interior and exterior of the lid and base with olive oil. Place the tagine in a cold oven, set the temperature to 300°F/150°C, and let it bake for two hours. After this, turn off the oven and leave the tagine to cool down completely inside. Wash the tagine and coat the interior with olive oil before storing or using.
When it comes to cleaning your tagine, it's important to hand wash it with mild soap, baking soda, or vinegar, and to avoid using harsh cleaning agents or metallic pads, as these can damage the enamel. Rinse the tagine well and leave it to dry thoroughly. Once dry, lightly coat the interior of the lid and base with olive oil before storing. To prevent mould or dampness, store your tagine with the lid slightly ajar to allow air to circulate.
Frequently asked questions
Before using your tagine for the first time, you must season it. This involves preparing its base and lid for future use by sealing and strengthening its structure. This is done by soaking the tagine, brushing it with oil, and cooking it in an oven at a low temperature for a couple of hours.
Tagines are great for slow-cooked, meaty stews full of tender cuts of beef or mutton. They are also perfect for fragrant foods full of aromatic spices and seasonings. You can also cook hearty meals like meatballs in tomato sauce, chicken, beef with creamed polenta, and vegetarian dishes like chickpea and carrot tagine.
Cooking with a tagine is a relatively simple process. First, create a cushion of vegetables at the bottom of the tagine to prevent the meat from burning and sticking. Then, add olive oil, meat, and vegetables. Next, add garnishes and spices, followed by water or broth. Put your tagine over low to medium heat and slow cook for a long simmer.
It is important to remember that tagines are sensitive to heat, so always use low to medium heat. Do not subject the tagine to extreme temperature changes, as this can cause cracking. When adding water or broth, do not add too much, as the lid will keep much of the steam inside.
