The Magic Of Tagine Cooking: Delicious Recipes Unveiled

Tagine is a Moroccan delicacy that is incredibly easy to make. It is cooked in a tagine pot, which is a type of earthenware pot native to North African culture. The word tagine refers to both the conical-shaped dish and the food cooked inside it. The dish is usually a blend of sweet and savoury flavours. Tagine pots have a dual role: they are used for cooking and serving food. The pots are slow cookers with round bases and low sides, traditionally featuring a conical lid that traps steam inside and allows it to drip back down into the pot. This creates moist dishes with concentrated flavours. Tagine pots are usually made of ceramic or unglazed clay.

Tagine cooking tips: use a stove or an oven, bring to room temperature, and avoid the dishwasher

Tagine cooking can be done either on a stove or in an oven. If you are using a stove, it is essential to use a diffuser between the tagine and the heat source, as direct contact can damage the tagine. The diffuser helps to distribute the heat evenly, protecting the tagine from cracking and breaking. Keep the heat low to medium-low to avoid damaging the tagine or burning the food.

If you are using an oven, place a cold tagine in a cold oven and set the temperature to no more than 325-350°F (160-180°C). Do not put a hot tagine on a cold surface or vice versa, as extreme temperature changes can cause the tagine to crack.

Before using a tagine for the first time, it is important to season it. This process strengthens the tagine and seals it, adding a non-stick layer. To season a tagine, coat it with vegetable oil and place it in a cold oven. Turn the temperature to 300°F (150°C) and leave the tagine inside for two hours. Then turn off the oven and let the tagine cool down completely before removing it.

After cooking, clean your tagine with warm water and baking soda. You can use salt or steel wool for any stubborn residue. Avoid using a dishwasher, as the cleaning process can be too harsh for the tagine and may cause damage. Once clean, dry the tagine and rub the inner surfaces with olive oil before storing it.

Tagine-friendly recipes: try a Moroccan meatball or chicken tagine

Tagine cooking is a traditional method of preparing food that originates in North African culture. Tagine pots are earthenware pots with round bases and low sides, often with a conical lid. They are used for cooking and serving food, with the lid helping to trap steam and create moist, flavourful dishes.

Moroccan Meatball Tagine

This popular Moroccan dish features meatballs (kefta mkaouara) cooked in a zesty, homemade tomato sauce. The meatballs are typically shaped into small, cherry-sized balls and are made from lamb, beef, or a combination of the two. They are seasoned with a mix of spices, including paprika, cumin, salt, pepper, onion, parsley, and cilantro. The tomato sauce is made by simmering diced tomatoes with onions, garlic, and spices until a thick sauce forms. The meatballs are then added to the sauce and cooked until they are just done.

Chicken Tagine

Chicken tagine is a traditional Moroccan dish that combines chicken pieces with spices, garlic, onion, olives, and preserved lemons. The chicken is typically marinated overnight in a mixture of spices, then cooked in a tagine or a baking pan in the oven. The dish is served directly from the tagine, with Moroccan bread used to scoop up the chicken and sauce. It can be accompanied by Belgian fries or rice to soak up the juices.

Tips for Cooking in a Tagine

• Tagine pots are sensitive to heat, so it is important to use low to medium heat and consider using a heat diffuser to protect the pot from cracking.
• When adding liquid to the tagine during cooking, use warm water to avoid sudden changes in temperature that can cause cracking.
• Line the bottom of the tagine with a layer of vegetables such as onions, celery, or carrots to prevent meat from sticking.
• Add olive oil to create a rich sauce.
• Add garnishes and spices such as cinnamon, cumin, cloves, nutmeg, paprika, or turmeric to infuse flavour into the dish.

Tagine basics: season before use, avoid thermal shock, and hand wash

Tagine cooking is a slow, tender process that requires patience. Before you begin, it's important to season your tagine pot to strengthen it and prevent it from cracking when placed on a hot stove. This is especially important for unglazed clay tagines to remove any raw clay taste. To season your tagine, start by soaking the lid and base in water for at least two hours or overnight. Drain the water, dry the tagine, and if it's unglazed, rub olive oil on its interior and exterior. Place the tagine in a cold oven, set the temperature to 300 F/150 C, and let it bake for two hours. After that, turn off the oven and let the tagine cool completely inside. Finally, wash and coat the interior with olive oil before storing or using it.

Once seasoned, your tagine is ready for cooking. However, it's crucial to avoid thermal shock by not subjecting it to rapid temperature changes. Always use your tagine on low to medium heat, and if using a stove, consider investing in a heat diffuser to protect your tagine from cracking. When adding liquids to your tagine during cooking, avoid thermal shock by using warm water instead of cold tap water, as sudden temperature changes can cause cracking. After cooking, place your tagine on a wooden board instead of a cold surface to prevent thermal shock.

To clean your tagine, avoid using soap, especially on unglazed pots, as the clay can absorb it and leave a soapy taste. Instead, use hot water and baking soda to remove any stubborn food traces. Gently clean your tagine without resorting to hard scrubbing, as it can damage the pot. Once your tagine is clean and dry, rub it with olive oil and store it with the lid slightly ajar to allow air circulation and prevent moulding.

Tagine alternatives: use a deep frying pan or a flameproof casserole dish

If you don't have a tagine, you can still make a tagine dish. A deep frying pan with a lid or a flameproof casserole dish will do the trick. You can also use a Dutch oven or another lidded pot, as long as the lid fits tightly. If it doesn't, cover the pot with foil before placing the lid on top.

Tagines are slow-cooked, so your alternative cookware should be placed on low to medium heat. If you're using a frying pan, a heat diffuser is recommended to protect your pan from cracking.

Before you start cooking, prepare a base layer of vegetables like onions, celery, and carrots, as well as garlic. This will prevent your meat from burning and sticking to the bottom of the pan. Then, add your olive oil, meat, and vegetables, followed by garnishes and spices. Don't forget to add a liquid base like water or broth—but not too much, as the lid will keep the steam inside.

Slow cook your tagine alternative for a couple of hours, and you're good to go!

Tagine types: unglazed, glazed, aluminium, or cast iron

Tagines are made from clay, and there are four main varieties: unglazed, glazed, aluminium, and cast iron. Each type has its own pros and cons, depending on your personal cooking needs.

Unglazed

The unglazed tagine is the most traditional and is perfect for tagine purists. It's also one of the trickiest styles to use. Unglazed tagines need to be soaked in water and oiled before use, and can only be placed over very low heat. Food can burn quickly in an unglazed pot, so it requires careful attention. However, the porous material allows spices to work their way into the tagine itself, building flavour over time.

Glazed

Glazed tagines are more resistant to burning, but the glaze prevents flavours from permeating the clay. Soaking a glazed tagine is still recommended to prevent cracking when heated. Glazed tagines are a good option for first-time buyers.

Aluminium

Aluminium tagines are lightweight, portable, and cook hotter than other types, making them ideal for ingredients that cook quickly, such as fish or meatballs. However, they are not suitable for slow-cooking large cuts of meat.

Cast Iron

Cast iron tagines are durable, versatile, and ideal for less-experienced cooks as they don't crack or burn as easily. They can withstand very high heat and can even be used in the oven. Cast iron tagines are the most expensive option, but they last a lifetime.

Frequently asked questions