The Perfect Moroccan Tagine: A Beginner's Guide To Deliciousness

Tagine is a Moroccan dish that is cooked in a clay or ceramic pot with a conical lid. The word tagine refers to both the pot and the food cooked inside it. It is a slow-cooked dish that combines sweet and savoury flavours and is usually made with meat, poultry, or fish along with vegetables and spices. The unique shape of the tagine pot allows steam to circulate and condense, dripping back onto the food and keeping it moist. Tagines are commonly cooked over coals or an open flame but can also be cooked in an oven or on a stovetop. Preparing a tagine involves layering aromatics, meat, and vegetables, along with spices, oil, and water. The dish is often served communally, with Moroccan bread used for scooping up the food.

Choosing the right tagine pot

Tagine pots come in different materials, sizes, and types. The right one for you will depend on your needs and preferences. Here are some factors to consider when choosing the perfect tagine pot:

• Materials: Traditional tagine pots are made of clay, but they can also be found in metal, cast iron, ceramic, and even electric variants. Clay tagine pots are either glazed or unglazed. Glazed tagine pots are more resistant to burning and can be used for cooking and serving food. Unglazed tagine pots are more traditional and add an earthy flavour to your dish, but they are more brittle and cannot withstand high temperatures. Cast iron tagine pots are also a good option as they are durable, versatile, and ideal for beginners.
• Size: The size of the tagine pot depends on how many people you plan to serve. For 1-2 people, a tagine pot with a 5-6 inch diameter is suitable. For larger groups, consider a 12-inch tagine pot, which can comfortably serve 4 or more people.
• Price: The price of a tagine pot varies depending on the size, type, and decorations. Traditional handmade Moroccan tagine pots range from $60 to $120 in the US, while in Morocco, they can be found for less than $15.
• Usage: Consider whether you will be using the tagine pot for cooking, serving, or both. If you plan to use it only for serving, a decorative serving tagine is an option. These are usually shiny and painted with bright colours. If you want a tagine pot for cooking, glazed tagine pots are a good option as they are easier to clean and food is less likely to stick to the bottom.
• Heat source: If you have an electric stove or a flat cooktop, you will need to use a diffuser with a clay or ceramic tagine pot to avoid direct contact with the heat source. Cast iron tagine pots can be used on stovetops and in ovens without a diffuser.
• Care and maintenance: Tagine pots require proper care and maintenance to ensure their longevity. Before the first use, season your tagine pot according to the manufacturer's instructions. Avoid subjecting the tagine to extreme temperature changes, and always use low to medium-low heat during cooking to avoid damaging the pot or scorching the food.

Preparing the ingredients

Firstly, you'll want to create a base layer of sliced onions. This will prevent the meat from sticking to the bottom of the pot and burning. You can scatter chopped onions, or use celery or carrots to create a bed for more fragile ingredients, such as fish. You can also add whole garlic cloves or chop the garlic, depending on your preference.

Next, you'll want to add a generous amount of oil, as this is the foundation of a rich sauce in a tagine. Most recipes specify between 1/4 and 1/3 cup of oil, and you can use a mix of olive oil and vegetable oil.

Now, it's time to add the meat, poultry, or fish. Arrange this in the centre of the tagine, on top of the layer of vegetables. If you're using meat on the bone, place the pieces bone-side-down to reduce the risk of scorching. You can mound the meat in the centre and add vegetables around the perimeter. You can brown the meat first in a separate skillet, but this is not necessary.

At this point, you can mix your spices and season the meat and onions. Commonly used spices include salt, pepper, ginger, paprika, cumin, turmeric, saffron, and cayenne pepper. You can also mix the spices with the vegetables and meat to coat them evenly before adding them to the tagine.

Finally, arrange the vegetables and season them with the rest of your spice mixture. You can add colour and flavour by including bell peppers, preserved lemons, olives, and herbs such as parsley and cilantro. Now, simply add water, stock, or broth to the tagine, and it's ready to be placed on the stove!

Cooking methods

The tagine is a type of earthenware pot native to North African culture. It is used for cooking as well as serving food at the table. It has a dual function, with a round base and low sides for cooking and a conical lid that gives it its iconic appearance. The heavy, cone-shaped lid helps with the slow-cooking process by trapping steam inside and allowing it to trickle back down into the pot, creating moist and flavourful dishes.

To cook with a tagine pot, you can follow these simple steps:

• Line the bottom with a bed of vegetables such as onions, celery, or carrots, and cloves of garlic. This prevents the meat from burning and sticking to the bottom.
• Add olive oil to create a thick and rich sauce.
• Place the meat, fish, or chicken on top of the layer of vegetables in the centre of the pot. Surround it with more vegetables.
• Add garnishes and spices such as cinnamon, cumin, cloves, nutmeg, paprika, peppercorns, coriander, ginger, and turmeric. Be adventurous and experiment with new flavours!
• Pour in water or broth to keep the food moist. Adjust the amount according to your recipe, but remember that the lid will help retain steam.
• Put the tagine pot on low to medium heat and slow cook for a long simmer. Recipes vary, but this usually takes around two hours. If the liquid base has thickened, add more water or broth to adjust the consistency.
• Let the tagine stand for 15 minutes before serving. It can be served directly in its own pot, making for a beautiful presentation.

It is important to note that tagine pots should not come into direct contact with the heat source. If using an electric stove or flat cooktop, a diffuser is necessary. Additionally, always bring the tagine to room temperature before cooking, as placing a cold tagine on a hot surface can cause it to crack.

Serving suggestions

A tagine is a great serving dish, but remember to protect your table as the base will be hot. Traditionally, Moroccans eat communally from the tagine, using pieces of bread to scoop up the sauce, vegetables and meat. It is best to let the tagine cool for 10 to 15 minutes before serving.

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

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

If you don't have a tagine, you can serve the dish in a deep frying pan with a lid or a flameproof casserole dish.

Storing and cleaning your tagine

To ensure your tagine lasts for years to come, it's important to take good care of it. Here are some tips for storing and cleaning your tagine:

Before the First Use:

If your tagine is made of clay or ceramic, it's important to "season" it before the first use. This helps to strengthen the tagine and remove any raw clay taste. Soak the lid and base in water for at least two hours or overnight. Then, dry the tagine and rub olive oil on the interior and exterior if it's unglazed. Place the tagine in a cold oven, turn the oven on to 300°F/150°C, and let it bake for two hours. After that, turn off the oven and let the tagine cool down completely inside. Finally, wash and coat the interior with olive oil before storing or using it.

Washing Your Tagine:

• Always allow your tagine to cool down before washing it. Never plunge a hot tagine into cold water, as it may cause thermal shock and damage the enamel. Wash your tagine by hand with mild soap, baking soda, or vinegar, and warm water. Make sure to rinse it well.
• If your tagine is unglazed, it's important to dry it thoroughly before storing it. Lightly coat the interior of the lid and base with olive oil to prevent mould or dampness. Store your tagine with the lid slightly ajar to allow air circulation.
• If your tagine is glazed, it can usually be washed in the dishwasher, but always check the instructions beforehand. Glazed tagines are more prone to mould, so make sure to dry it thoroughly and coat it with olive oil if any mould appears.

Storing Your Tagine:

• Store your tagine in a dry cupboard or airy space. Keep the lid in an upright position to avoid damage.
• Over time, black enamel cooking surfaces will develop a patina, a brownish film. Do not attempt to remove this, as it enhances the cooking performance and food release.

General Care Tips:

• Do not place a hot tagine on a cold surface, and do not add cold food or liquids to a hot tagine. These rapid temperature changes can cause cracking.
• Do not use metallic pads or harsh abrasive cleaning agents, such as bleach, as they can damage the enamel.
• If there are severe food residues, soak the tagine in hot water for 15-20 minutes before washing it.
• Always dry the lid and base thoroughly before storing.

Frequently asked questions