The Art Of Tagine Cooking: Delicious Recipes Unveiled

Tagine is a type of cooking and the name of the dish and pot it's cooked in. It's a traditional North African dish, with the pot being a type of earthenware with a round base, low sides and a conical lid. The beauty of cooking with a tagine is that it's simple and easy, and the pot does most of the work. The cooking process is similar to using a Dutch oven or cast-iron casserole pot, and the results are moist, flavourful dishes. Tagine recipes usually involve layering aromatics, meat and vegetables, along with spices, oil and water.

How to prepare a tagine pot for cooking

Tagine pots are a type of earthenware pot native to North African culture. They are used to cook and serve food, and are particularly good for slow-cooked, meaty stews. Here's how to prepare a tagine pot for cooking:

Firstly, it is important to note that not all tagine pots are made for cooking. Many are only for serving, so it is important to check that your pot is suitable for cooking. If it is heavily decorated, it is likely only suitable for serving. If you are purchasing a new tagine pot, cast iron is the most durable and versatile option, suitable for beginners.

Before using a tagine pot for the first time, it is important to season it. This involves soaking the pot, brushing it with oil, and cooking it in a low-heated oven for a couple of hours. This process seals and strengthens the structure of the pot, and helps to prevent cracking.

When preparing to cook with your seasoned tagine pot, always bring it to room temperature before placing it on a hot surface, to avoid cracking. It is also important to use low to medium heat when cooking with a tagine pot, and to avoid sudden temperature changes. Always use a heat diffuser if cooking on a gas or electric stove, and warm the base slowly over a low flame.

Tagine pots are perfect for slow-cooked, one-pot meals. To prepare a dish, start by creating a base layer of vegetables such as onions, celery, or carrots, and garlic cloves. This will prevent any meat from sticking to the bottom and burning. Add a generous amount of oil—usually olive oil, or a mix of olive and vegetable oil—to create a rich sauce. Place your meat, fish, or chicken on top of the vegetables, and surround it with more vegetables. Add spices such as cinnamon, cumin, cloves, nutmeg, paprika, or peppercorn, and garnishes like oregano or cilantro. Finally, add a liquid base such as water or broth, but be aware that you won't need too much liquid as the tagine's lid will keep the steam inside.

How to layer the base of a tagine

Tagine is a traditional Moroccan dish named after the pot it is cooked in. The first step to cooking a tagine is to prepare the base layer. Here is how you can layer the base of a tagine:

Prepare the aromatics

Most tagine recipes call for a base layer of aromatics, usually sliced onions. You can place a layer of sliced onions across the base of the tagine, creating a bed for the remaining ingredients. This will prevent the meat from sticking to the bottom and burning. You can also scatter chopped onions, or perhaps celery or carrots, in the tagine. For a fish tagine, you can crisscross celery or carrots to make a bed for the fragile fish.

Add the garlic

Next, add the garlic. You can use a garlic press, chop the garlic, or leave the cloves whole. Adding the garlic at the bottom ensures that it will fully cook and meld with the sauce.

Add oil

Ample oil is the foundation of a rich sauce in a tagine. Most tagine recipes specify 1/4 to 1/3 cup of oil. Many Moroccan cooks use a mix of olive oil and vegetable oil. You can add the oil at any time while assembling the tagine.

Arrange the meat

Meat, poultry, or fish is usually arranged in the centre of the tagine. If you're using meat on the bone, place the pieces bone-side-down to reduce the risk of scorching the meat. Arrange the meat into a mound so you can add lots of vegetables around the perimeter.

How to choose the right type of tagine pot

Tagine pots come in four different forms, each with its own characteristics and advantages. Here's how to choose the right type of tagine pot for your needs:

• Unglazed Clay Tagine Pots: This is the most traditional type of tagine pot, made from unglazed clay. It allows the pot to improve over time as spices steep into its porous material, enhancing the flavour of your dishes. However, unglazed clay tagine pots need to be cured and seasoned before use, similar to cast-iron cookware. They are also more brittle and cannot withstand high temperatures or be used in ovens. If you want an authentic, traditional tagine experience with the most flavourful results, an unglazed clay pot is a great choice. Just be sure to follow the necessary care instructions to protect your pot and avoid cracking.
• Glazed Ceramic Tagine Pots: Glazed ceramic tagine pots are easier to use and more resistant to burning than unglazed pots. They are less likely to crack due to their non-porous surfaces, but they won't develop the same depth of flavour over time. Glazed ceramic pots are a good option if you're looking for something more durable and low-maintenance, without the need for curing or seasoning.
• Aluminum Tagine Pots: If you're looking for something lightweight and portable, an aluminum tagine pot might be your best bet. These pots can withstand higher temperatures than glazed or unglazed pots, but they are limited in terms of ingredient size and are not ideal for cooking large cuts of meat. They are a good choice if you plan to cook mostly smaller items and want the convenience of a lightweight pot.
• Cast Iron Tagine Pots: Cast iron tagine pots offer the most versatility and durability, making them ideal for beginners. They perform well at high temperatures, are resistant to cracking or burning, and can be used in the oven or on the stovetop. If you're looking for a tagine pot that is low-maintenance and suitable for a wide range of dishes, a cast iron pot is a great option.

When choosing a tagine pot, consider your specific needs and preferences. If you want a more traditional option that will impart an earthy flavour to your dishes, go for an unglazed clay pot. If durability and ease of use are more important to you, glazed ceramic or cast iron pots are excellent choices. For those who prioritise lightweight design and the ability to cook at higher temperatures, an aluminum pot may be the best fit.

How to cook a tagine on a stovetop

Tagine is a cone-shaped cooking vessel traditionally used in Morocco and is made of either ceramic or unglazed clay. The base of a Moroccan tagine is wide and shallow, and the conical lid helps return condensed steam to the food. Here is a step-by-step guide on how to cook a tagine on a stovetop:

Step 1: Prepare the Base Layer

The first step is to place a layer of sliced onions across the base of the tagine, creating a bed for the remaining ingredients. You can also scatter chopped onions or perhaps celery or carrots to make a bed for fragile ingredients, such as fish. Adding a layer of vegetables at the base will prevent the meat from sticking to the bottom and burning.

Step 2: Add Garlic and Cooking Oil

Add garlic to the base layer. You can use a garlic press or chop the garlic cloves. By adding the garlic with the ingredients at the bottom, you ensure that it cooks thoroughly and blends with the sauce. Next, add cooking oil. Ample oil is essential for a rich sauce in a tagine, so don't be afraid to use the full amount specified in your recipe. Most tagine recipes call for 1/4 to 1/3 cup of oil.

Step 3: Arrange the Meat

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. You can mound the meat in the centre and add vegetables around the perimeter. If your recipe calls for browning the meat, it is best done in a separate skillet, as a clay or ceramic tagine should not be used over high heat.

Step 4: Mix and Add Spices

Although not necessary, combining your spices before adding them allows for a more even distribution of seasoning. You can also mix the spices in a large bowl and toss the vegetables and meat in the mixture before adding them to the tagine. Alternatively, you can sprinkle the spices directly into the tagine. Distribute some of the spice mixture over the meat and onions, concentrating on the onions so that the spices blend with the oil and liquids to make a rich sauce.

Step 5: Arrange the Vegetables and Season

Add the vegetables at the beginning of cooking, along with the meat. You can layer the vegetables around the meat or arrange them in a conical fashion. Try to get them to stand upright, as it makes a lovely presentation. Once you've added the vegetables, season them with the rest of your spice mixture. You can also add strips or slices of bell pepper, preserved lemon, olives, and an herb bouquet of parsley and cilantro for colour and flavour.

Step 6: Add Water or Broth

Add water or broth to the tagine carefully on the side, so you don't wash away any spices. Do not add hot liquid to a cold tagine or vice versa, as the thermal shock can crack a clay or ceramic tagine. The amount of liquid added will depend on the type of tagine you are making and the cooking time required.

Step 7: Place the Tagine on the Stove

Place the tagine on low to medium-low heat and be patient as it slowly reaches a simmer. It can take up to half an hour if there is a lot of liquid. Once it reaches a simmer, you can leave it undisturbed to stew. Adjust the heat if it is simmering too rapidly; a slow or medium simmer is ideal. The cooking time will depend on the type of meat used.

Step 8: Check the Liquid Level and Adjust

After about two hours, check the level of the cooking liquids. If the liquid has reduced to a sauce-like consistency, add more water, especially if the meat needs more cooking time. If there is still ample liquid, simply close the lid and let it cook undisturbed.

Step 9: Serve

Remember that tagines are also serving dishes, so you can bring the dish straight to the table. However, it is best to let the tagine cool for 10 to 15 minutes before serving to avoid burnt fingers and tongues! Traditionally, people gather around and eat communally from the tagine, using pieces of Moroccan bread to scoop up the sauce, vegetables, and meat.

How to cook a tagine in an oven

Tagine cooking is a traditional Moroccan method that uses one pot to create a blend of delicious sweet and savoury flavours. The word "tagine" refers to both the conical-shaped dish and the food cooked inside it. Tagine recipes are usually a type of slow-cooked meal that uses a blend of meat, poultry, or fish, along with spices, oil, and water.

Step 1: Prepare the Ingredients and Tagine Pot

Before you begin, ensure that your tagine pot is suitable for cooking and not just for serving. It is important to bring the tagine pot to room temperature before cooking, as placing a cold tagine on a hot surface can cause it to crack. If your tagine is made of clay, it is essential to season it before the first use. This involves soaking the pot in water for 24 hours, coating the interior with olive oil, and placing it in a cold oven. Set the oven temperature to 225°F (110°C) and leave it for about 1.5 hours. Remove the tagine from the oven and allow it to cool before washing it with warm soapy water and drying it with a towel.

Step 2: Create the Base Layer

The first step in assembling your tagine is to create a base layer of sliced onions. This layer prevents the meat from sticking to the bottom of the pot and burning. You can use chopped onions or other vegetables like celery or carrots, especially if you're making a fish tagine. Add garlic to the base layer, either chopped or left as whole cloves. Don't be afraid to use a generous amount of cooking oil, as it is essential for developing a rich sauce. Most tagine recipes call for 1/4 to 1/3 cup of oil.

Step 3: Add Meat and Liquid

Arrange your choice of 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. You can brown the meat separately in a skillet, but be aware that a clay or ceramic tagine should not be used over high heat. Pour the liquid, such as water or broth, into the tagine carefully near the side to avoid washing away any spices. Do not add hot liquid to a cold tagine or vice versa, as the thermal shock can crack the pot.

Step 4: Season and Add Vegetables

Distribute a mixture of Moroccan spices over the meat and onions. You can use a combination of salt, pepper, ginger, paprika, cumin, turmeric, saffron, and cayenne pepper. Arrange the vegetables around the meat or in a conical fashion, if you're making a Berber-style tagine. Commonly used vegetables include bell peppers, preserved lemons, and olives.

Step 5: Cook in the Oven

Place the tagine in the oven at a temperature below 300°F (150°C). Make sure the oven is not too hot to avoid thermal shock, which can break the tagine. Cooking time will depend on the type of meat and the amount of liquid used. For example, a beef tagine might require about 3 hours of simmering, while chicken may need only half that time.

Step 6: Serve and Enjoy

Remember to protect your table or serving surface, as the tagine base will be hot. Tagines are typically served directly from the cooking dish, and it is traditional to eat communally using pieces of Moroccan bread to scoop up the food. Enjoy the rich, flavourful sauce and moist meat that your tagine cooking has produced!

Frequently asked questions