The Magic Of Tagine Cooking: A Beginner's Guide

Tagine is a type of cooking vessel and the food cooked inside it, which is usually a blend of sweet and savoury flavours. It is a traditional pot that originated in North Africa and is typically made from earthenware, metal, or flameproof glazed ceramic. Tagine pots are versatile and can be used for cooking and serving food. They are ideal for creating slow-cooked, meaty stews and fragrant, aromatic dishes. The cooking process is relatively simple and involves slow cooking over low to medium heat. Tagine pots should be seasoned before use and require special care to avoid cracking or breaking.

How to prepare your tagine pot for cooking

Before you start cooking with your tagine pot, there are a few important steps to follow to ensure it doesn't crack or break and to get the most out of it. Firstly, check whether your tagine pot is made for cooking or just for serving. Cooking tagines are usually more basic in design, whereas serving tagines are often heavily decorated.

If you have a cooking tagine, it's important to season it before the first use. This process, also known as curing, involves sealing and strengthening the structure of the pot. To do this, soak the tagine in water for 24 hours or just a few minutes, depending on the instructions. Then, brush it with oil and place it in a low-heated oven (no more than 350º F) for a couple of hours.

If you're using a clay tagine, it's also recommended to rub the unglazed side with a clove of garlic and fill it halfway with water and white vinegar before placing it on a flame tamer on your stovetop. Bring this mixture to a simmer and let it evaporate before using your tagine for cooking.

Tagine pots are sensitive to heat changes, so always warm them up slowly over a low flame and avoid sudden temperature changes. Use low to medium heat when cooking and consider using a heat diffuser for extra protection against cracking. Remember to bring your tagine to room temperature before cooking and, if adding liquid, use warm water instead of cold to avoid thermal shock.

What to line the bottom of your tagine with

When preparing to cook with a tagine, it's important to line the bottom with a layer of vegetables to prevent the meat from burning and sticking. This is known as the base layer. Onions are the most commonly used vegetable for this, but celery, carrots, and garlic cloves can also be used. For a fish tagine, celery or carrots can be crisscrossed to make a bed for the more delicate ingredients. Small bamboo sticks can also be used.

The base layer of vegetables is then topped with garlic, either chopped or left as whole cloves. Adding the garlic at this stage ensures it cooks fully and infuses with the sauce. Ample oil is also added at this stage to create a rich sauce. Most recipes call for 1/4 to 1/3 cup of oil, a mix of olive oil and vegetable oil.

The next step is to add the meat, fish, or chicken, which goes on top of the layer of vegetables in the centre of the pot. The meat should be placed bone-side-down to reduce the risk of scorching.

How much olive oil to add to your tagine

The amount of olive oil you should add to your tagine depends on the recipe you are following and the number of servings. Most tagine recipes specify between 1/4 to 1/3 cup of oil for a full recipe. For example, a recipe for chicken tagine with potatoes and olives that serves 5 people calls for 1/2 cup of olive oil.

If you are using a mix of olive oil and vegetable oil, you can use less olive oil as extra virgin olive oil contributes a lot of flavour even in small quantities. You can also use olive oil to brown the meat and cook the onions before assembling the tagine.

It is important to note that reducing the amount of oil in your tagine recipe will result in less sauce or a watery sauce. So, if you want a rich, flavourful sauce, don't be afraid to use the full amount of oil called for in the recipe.

What types of meat and vegetables to add

Tagine recipes traditionally feature meat or fish, layered with vegetables and spices. The conical lid of the tagine creates condensation that drips back onto the food, keeping it moist, so you don't need to add too much liquid to the dish.

Meats commonly used in tagines include lamb, beef, chicken, and fish. Lamb and beef take longer to cook, so you can expect to leave the tagine on the heat for up to four hours. Chicken takes around two hours to cook. Meat on the bone can be used but should be placed bone-side-down to reduce the risk of scorching.

Vegetables often used in tagines include onions, garlic, celery, carrots, and bell peppers. These are usually layered at the bottom of the tagine to create a bed for the meat, preventing it from sticking to the bottom and burning. The vegetables are then usually surrounded by the meat or fish. In a Berber-style tagine, the vegetables are arranged in a conical fashion, standing upright to make a lovely presentation.

Other ingredients that can be added to a tagine include preserved lemons, olives, parsley, cilantro, jalapeños, and chili peppers.

How to cook your tagine

How to Cook in Your Tagine

The tagine is a type of earthenware pot native to North African culture. It is used to cook and serve food, often slow-cooked, meaty stews. The word tagine refers to both the conical-shaped dish and the food cooked inside it.

Step 1: Prepare the Base Layer

The first step is to place a layer of sliced onions, celery, carrots, and garlic at the bottom of the tagine. This will prevent the meat from burning and sticking to the bottom. Lightly cook the onions and spices before adding the meat.

Step 2: Add Meat and Vegetables

Place the meat, fish, or chicken on top of the layer of vegetables in the centre of the pot. Surround the meat with vegetables. If using meat on the bone, place the pieces bone-side-down to reduce the risk of scorching.

Step 3: Add Oil and Spices

Add olive oil and spices to the tagine. Many traditional recipes use olive oil to create thick and rich sauces. Spices such as cinnamon, cumin, cloves, nutmeg, paprika, and peppercorn are commonly used in tagine recipes.

Step 4: Add Water or Broth

Add a liquid base to the tagine to keep the food moist. You don't need to add too much water as the conical lid will keep the steam inside. Remember not to add cold water to a hot tagine, as this can cause thermal shock and crack the dish.

Step 5: Cook

Place the tagine over low to medium heat and slow cook for a long simmer. This can be done on a stovetop or in the oven. If cooking on a stovetop, use a diffuser if you have an electric stove or flat cooktop.

Step 6: Serve

Once cooked, let the tagine stand for 15 minutes before serving. Remember to protect your table, as the base will be hot. The tagine can be served directly in its own pot, making for a beautiful presentation.

Tips:

• Always bring the tagine to room temperature before cooking.
• Hand wash your tagine after use and dry thoroughly before storing.
• Store your tagine with the lid slightly ajar to allow for air circulation.
• Season your tagine before the first use to protect it from cracking. This involves soaking the tagine, brushing it with oil, and cooking it in a low-heated oven for a couple of hours.

Frequently asked questions