Mastering The Tagine: A Beginner's Guide To Flavorful Stews

Tagine is a type of cooking as well as a dish native to North African culture. The word tagine refers to both the conical-shaped dish and the food that’s cooked inside it. The dish is usually a blend of sweet and savoury flavours. Tagine is traditionally cooked in a clay pot but can also be cooked in a metal or ceramic pot. The process is similar to slow cooking in a Dutch oven or cast-iron casserole pot. Tagine pots are also used for serving food, with some designed specifically as decorative serving dishes.

How to prepare a tagine pot for cooking

To prepare a tagine pot for cooking, there are several important steps to follow. Firstly, it is crucial to ensure that your tagine pot is intended for cooking, as many are designed solely for serving. Cooking tagines are typically plainer, with minimal embellishments, while decorative tagines are often meant only for serving.

Before its first use, a tagine pot should be seasoned to seal and strengthen its structure, preventing cracks and breaks. To season a tagine pot, soak it in water for at least a few hours or even overnight. Then, brush the pot with oil and place it in a low-heated oven for a couple of hours. This process is essential, especially for unglazed clay or ceramic tagines, as it helps protect the pot from thermal shock and improves its resistance to temperature changes.

When preparing to cook with your seasoned tagine, always bring it to room temperature before placing it on a hot surface, as sudden temperature changes can cause cracking. Use your tagine on low to medium heat, and consider using a heat diffuser for extra protection against cracking. Remember to use oven mitts and trivets when handling the tagine, as it can become very hot.

Additionally, when assembling your ingredients, create a base layer of vegetables like onions, celery, or carrots, and garlic to prevent meat from sticking and burning. Add ample olive oil to develop a rich sauce. Then, add your meat, fish, or chicken, and surround it with more vegetables and spices. Finally, pour in water or broth, being careful not to wash away the spices, and cook on low to medium heat for a long simmer, typically around two hours.

How to layer ingredients in a tagine

To layer ingredients in a tagine, start with a layer of sliced onions at the base. This prevents the meat from sticking to the bottom and burning. Next, add garlic and oil. You can use a garlic press, or chop the garlic, or leave the cloves whole. Use ample oil to create a rich sauce—most recipes specify 1/4 to 1/3 cup of oil.

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

Mix your spices and distribute some of the mixture over the meat and onions. You can use up to 2/3 of the mixture at this stage, concentrating on the onions so the spices will meld with the oil and liquids to make a rich sauce.

Arrange the vegetables and season with the rest of the spice mixture. In a Berber-style tagine, the vegetables are arranged in a conical fashion. Try to get them to stand upright, as it makes a lovely presentation.

Add colour and flavour by adding strips or slices of bell pepper, preserved lemon, olives, and an herb bouquet of parsley and cilantro. A jalapeño or chilli pepper is optional.

Finally, add water, stock, or broth to the tagine. Don't add hot liquid to a cold tagine, and vice versa, as this can cause the tagine to crack. For a large tagine with vegetables, use 2 to 2 1/2 cups of water for lamb or beef, and half that amount for chicken.

The importance of oil in a tagine recipe

Oil is an essential ingredient in a tagine recipe. The type and amount of oil used can vary depending on the recipe and personal preference, but it plays a crucial role in the cooking process and the final flavour of the dish.

Firstly, oil is necessary to create the rich, flavourful sauce that is characteristic of tagine recipes. Ample oil is added to the pot to form the base of the sauce, with most recipes specifying between 1/4 to 1/3 cup of oil. This oil is infused with the spices and aromatics, creating a delicious and fragrant sauce that is perfect for scooping up with Moroccan bread.

The type of oil used can also vary. Many traditional recipes call for olive oil, as it adds a rich flavour to the dish. However, other oils such as vegetable oil can also be used, either on its own or mixed with olive oil, as it is a more cost-effective option.

Additionally, oil is important for preventing the ingredients from sticking to the bottom of the tagine pot. The first step in preparing a tagine is often to create a base layer of onions, garlic, and oil, which is lightly cooked to prevent the meat from sticking and burning. This initial addition of oil helps to ensure that the tagine cooks evenly and efficiently, without any ingredients becoming stuck to the pot.

Furthermore, oil is necessary for seasoning and curing the tagine pot before its first use. Seasoning the tagine involves preparing its base and lid by soaking the pot in water for 24 hours, coating the interior with oil, and then baking it in a low-heated oven for a couple of hours. This process helps to seal and strengthen the structure of the tagine, preventing it from cracking or breaking during cooking.

In conclusion, oil is a vital component of a tagine recipe, both for the cooking process and the flavour of the dish. It helps to create a rich sauce, prevents sticking, and ensures that the tagine pot is properly seasoned and cured. By using the right type and amount of oil, cooks can create delicious and authentic tagine dishes.

How to cook a tagine on a stove

Tagines are traditionally cooked over smouldering charcoal fires, but they can also be cooked slowly in the oven or on the stovetop. Here is a step-by-step guide on how to cook a tagine on a stove.

Firstly, bring the tagine to room temperature before cooking. If you place a cold tagine on a hot surface, it may crack. You should also season the tagine before its first use to strengthen it to withstand moderate cooking temperatures.

Next, lightly cook the onion and spices. Add the meat and pour over the liquid, then cover with the lid. Place on the stovetop. Since the tagine creates steam as it cooks, you don't need to add too much liquid.

When cooking with a tagine on the stovetop, it is essential to use an inexpensive diffuser between the tagine and the heat source. A diffuser is a flat metal paddle that sits between the burner and the tagine and diffuses the heat so the ceramic doesn't crack and break. The tagine should be placed over low or medium-low heat to avoid damaging the tagine or scorching the food.

Tagines are a blend of delicious sweet and savoury flavours, and many recipes are available online. Common ingredients include garlic, olive oil, meat, poultry, or fish, layered with vegetables and spices.

How to serve a tagine

A tagine is a type of earthenware pot native to North African culture. They are used for cooking as well as serving food at the table. The beauty of a tagine is that it can be used as a serving dish too. Here are some tips on how to serve a tagine:

Protect your table

The base of the tagine gets very hot, so make sure to protect your table with a trivet or heat-resistant mat before placing the tagine on it.

Let the tagine stand before serving

Once cooked, let your tagine stand on its own for 10 to 15 minutes before serving. This will allow the dish to cool slightly and make it easier to handle.

Serve communally

Following Moroccan tradition, gather everyone around and eat communally from the tagine. Use pieces of Moroccan bread to scoop up the sauce, vegetables, and meat.

Clean your tagine properly

After serving, allow the tagine to cool completely before washing. Hand wash with warm soapy water and dry thoroughly with a soft cloth before storing.

Frequently asked questions