The Magic Of Tagine Cooking: Delicious, Slow-Cooked Meals

Tagine is a Moroccan word that refers to both the conical-shaped dish and the food cooked inside it. The base of the tagine is used for cooking and serving, while the cone-shaped cover traps the moisture in the pot during slow cooking. Tagines are usually made from plain terracotta, glazed on the inside and out, or from metal or flameproof glazed ceramic. They are ideal for cooking meat or vegetable dishes slowly, infusing the food with spices and flavours.

Preparing your tagine for cooking

Tagine is the Moroccan word for both the conical-shaped dish and the food that's cooked inside it. The base of the tagine is both a cooking and serving dish, while the cone-shaped cover traps the moisture in the pot during the slow-cook process. The distinct shape also creates circulation within the dish, infusing the food with all the spices and flavours.

If you have a decorative tagine, it's best to use it for serving food rather than cooking with. Cooking tagines are usually made from plain terracotta and are glazed on the inside and out, on both the base and the lid.

Before you use your tagine for the first time, you'll need to season it. Start by soaking both pieces in water for 24 hours. Then, using a pastry brush, coat the inside of both pieces with olive oil and place it in a cold oven. Turn the oven on and heat it to 100°C. Once it reaches this temperature, leave the tagine inside for two hours to seal. Then, turn the oven off and allow the tagine to cool inside.

It's important to slowly warm up your tagine to prevent it from cracking. Never expose your tagine to intense temperature changes, including placing a hot tagine on a cold surface. Always hand wash your tagine after use and store it with the lid slightly ajar to allow for air circulation.

When preparing your ingredients, coat the bottom of the tagine with oil. Vegetable oil works well, but any kind of oil that can handle the heat will do. Pick out your raw ingredients—vegetables always work well, and potatoes are a good choice if you want to be traditional. You can also experiment with fruit. Cut your ingredients into bite-sized pieces.

Choosing and preparing ingredients

Tagines are incredibly versatile, so you can use any kind of veggies, meats, seafood, or fruit you want. If you want to be traditional, use potatoes, or experiment with other vegetables, fruits, and ingredients like chickpeas.

Before you start, make sure you bring your tagine to room temperature. If you place a cold tagine on a hot surface, it may crack. Soaking the tagine in water before use is also recommended, ideally for 24 hours, but a minimum of 2 hours. This is to prevent the tagine from cracking when it heats up.

When choosing your ingredients, the first step is to create a base layer of sliced onions. This prevents the meat from sticking to the bottom and burning. Scatter chopped onions, garlic, celery, or carrots across the base, creating a bed for the remaining ingredients. You can also use small bamboo sticks to create a bed for fragile ingredients, like fish.

Next, add a generous amount of oil. This is the foundation of a rich sauce, so don't be afraid to use the full amount called for in your recipe. Most tagine recipes specify 1/4 to 1/3 cup of oil. If you are using a mix of olive oil and vegetable oil, use a smaller amount of olive oil, as it has a stronger flavour.

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

At this point, you can also mix your spices and season the meat and onions. Commonly used spices include cinnamon, cumin, coriander, thyme, oregano, rosemary, parsley, garlic, onions, mint, lemon, aniseed, cardamom, turmeric, and saffron. You can either sprinkle the spices directly into the tagine or mix them with the vegetables and meat before adding them to the dish.

Once you've added your vegetables, season them with the rest of your spice mixture. You can now add colour and flavour by including bell peppers, preserved lemons, olives, and an herb bouquet of parsley and cilantro.

Finally, add water, stock, or broth to your tagine. Be careful not to add a hot liquid to a cold tagine, and vice versa, as this can cause thermal shock and crack your tagine. The amount of liquid you add will depend on the type of tagine you are making and the cooking time. For example, a large lamb or beef tagine with vegetables will typically use 2 to 2 1/2 cups of water.

Cooking methods

Tagine cooking is a slow-cooking method that requires very little work from the cook. The conical lid of the tagine pot helps return condensed steam back to the food, keeping it moist.

Preparation

Before using a new tagine for the first time, it is recommended to soak both pieces in water for 24 hours. Then, coat the inside of both pieces with olive oil and place them in a cold oven. Heat the oven to 100°C and, once it reaches temperature, leave the tagine inside for two hours to seal. Finally, turn off the oven and allow the tagine to cool inside.

Cooking

When cooking with a tagine, it is important to bring it to room temperature before placing it on a hot surface, as an unglazed earthenware tagine can crack. Lightly cook the onion and spices first, then add the meat and pour over the liquid. Since the tagine creates steam, you don't need to add too much liquid to the dish.

Serving

Tagines can be used as serving dishes, but remember to protect your table, as the base will be hot. It is also recommended to allow the tagine to cool for 10 to 15 minutes before serving.

Cleaning

Never put a tagine in the dishwasher. Always hand wash your tagine after use.

Serving suggestions

Tagines are great serving dishes that help keep the food warm on the table. They are traditionally eaten communally, with diners gathering around the tagine and eating by hand, using pieces of flatbread or Moroccan bread to scoop up the meat, vegetables, and sauce.

• Protect your table as the base of the tagine will be hot.
• Tagines are great for serving at dinner parties as they make a perfect one-pot meal to share.
• Remember to allow the tagine to cool for 10 to 15 minutes before serving to avoid burnt fingers and tongues.
• Tagines are traditionally served with flatbread for dipping in the sauce. Any type of flatbread can be used, such as pita bread, served at room temperature or warmed up so it is pliable. If you warm the bread, keep it wrapped in a clean cloth so it retains the heat.
• You can also serve your tagine with couscous, either on the side or spread on a shallow platter with the tagine poured on top. Polenta is another good, albeit unorthodox, option.
• When arranging the ingredients in the tagine, keep in mind that you won't be stirring during the cooking process, so layer them carefully for a beautiful table presentation.

Cleaning and storing your tagine

Caring for your tagine is important to ensure many happy cooking years ahead. Here are some tips on cleaning and storing your tagine:

• Always hand wash your tagine with very mild soap, baking soda, or vinegar, and rinse it well. Avoid using harsh cleaning agents such as bleach, as it can damage the enamel.
• Let the tagine air dry thoroughly before storing.
• Lightly coat the interior of the lid and base with olive oil before storing. This helps maintain the tagine and prevents mould or dampness.
• Store your tagine with the lid slightly ajar to allow for air circulation. This is especially important for glazed ceramic tagines, as it helps prevent mould.
• If your tagine develops a little mould, simply wash it and lightly coat it with olive oil before using it again.
• Expect some darkening or staining with the use of a tagine; this is a desirable characteristic.
• Avoid subjecting your tagine to rapid changes in temperature. Do not add cold food or liquids to a hot tagine, and do not place a hot tagine on a cold surface.
• If you have a painted or decorative tagine, use it for serving food rather than cooking, as the paint may crack or chip during cooking.

Frequently asked questions