The Magic Of Tagine: Unlocking Delicious Ceramic-Cooked Meals

Tagine is a type of cooking as well as the name of the iconic North African pot it is cooked in. The traditional clay or ceramic pot features a round, shallow base and a conical lid, which allows steam to circulate and condense, keeping the ingredients moist as they slow-cook. Tagine cooking is an easy, healthy way to create rich, savoury stews with meat, fish, or vegetables.

How to layer the ingredients

When layering the ingredients in a tagine, the process is simple and requires very little work. The conical shape of the tagine promotes steam circulation, so you don't need to add too much liquid to the dish. Here's a step-by-step guide on how to layer the ingredients:

Step 1: Create a Base Layer

Start by placing a layer of sliced onions across the base of the tagine. This creates a bed for the remaining ingredients and prevents the meat from sticking to the bottom and burning. You can also add other aromatics such as celery or carrots, especially if you're making a fish tagine.

Step 2: Add Garlic

Add garlic to the base layer. You can chop it, press it, or leave the cloves whole. Adding it at this stage ensures that it cooks thoroughly and infuses with the sauce.

Step 3: Add Oil

Add ample oil to the tagine, as this is the foundation of a rich sauce. Most recipes call for 1/4 to 1/3 cup of oil. You can use olive oil, vegetable oil, or a mix of both.

Step 4: Arrange the Meat

Place 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 in the centre so that you have room to add vegetables around the perimeter.

Step 5: Add Spices

Combine your chosen Moroccan spices in a small bowl before adding them to the tagine. This ensures a more even distribution of seasoning. You can also mix the spices with the vegetables and meat before adding them to the tagine, or sprinkle them directly into the pot.

Step 6: Season the Meat and Aromatics

Distribute some of the spice mixture over the meat and aromatics. You can use up to 2/3 of the mixture at this stage, concentrating on the aromatics so that the spices meld with the oil and liquids to create a rich sauce.

Step 7: Arrange the Vegetables and Season

Add the vegetables to the tagine, layering them around the meat or arranging them in a conical fashion. Try to get them to stand upright for a lovely presentation. Once added, season the vegetables with the rest of the spice mixture.

Step 8: Add Colour and Flavour

Dress up the tagine by adding strips or slices of bell pepper, preserved lemon, olives, and fresh herbs such as parsley and cilantro. You can also add a jalapeño or chilli pepper for some extra heat.

Step 9: Add Water or Broth

Carefully add water, stock, or broth to the tagine near the side so that you don't wash away the spices. Be careful not to add a hot liquid to a cold tagine, or vice versa, as this can cause thermal shock and crack the tagine.

The importance of oil

Oil is an essential component when cooking with a tagine. The type and amount of oil used can significantly impact the flavour and texture of the dish.

Firstly, it is important to use the full amount of oil specified in your chosen recipe. Tagine recipes typically call for a generous amount of oil, usually between 1/4 to 1/3 of a cup. This ample amount of oil is necessary to create a rich sauce. If you reduce the oil, you will end up with a watery or less flavourful sauce.

Secondly, the type of oil you use can also make a difference. Moroccan cooks often use a combination of olive oil and vegetable oil. Extra virgin olive oil contributes a lot of flavour, so only a small amount is needed. Vegetable oil, on the other hand, is a more economical option and can be used in larger quantities.

Additionally, oil plays a crucial role in the cooking process itself. When layering the ingredients in your tagine, adding oil to the base layer of onions, garlic, and other aromatics helps to prevent the meat from sticking and burning. The oil also ensures that these ingredients cook evenly and meld together with the sauce.

Finally, oil is an important consideration when caring for your tagine. Before using a new tagine for the first time, it is essential to season it properly. This process involves soaking the tagine, brushing it with oil, and then cooking it in a low-heated oven for a couple of hours. Seasoning strengthens the structure of the tagine and helps to prevent cracking and breaking.

The role of steam

The steam created inside the tagine also means that less liquid is required in the dish. The steam keeps the ingredients moist, so only a small amount of water or broth is needed. This is added carefully to the side of the tagine to avoid washing away any spices. The amount of water added will depend on the type of tagine being cooked, with chicken dishes requiring less water due to their shorter cooking time.

The steam created inside the tagine also helps to infuse the ingredients with flavour. The slow cooking process allows the spices and aromatics to meld with the steam and oil, creating a complex and flavourful sauce. This sauce can then be scooped up with bread or spooned over couscous.

It is important to note that tagines are sensitive to heat and can crack if exposed to sudden temperature changes. Therefore, it is recommended to use warm water when adding liquid to the tagine during cooking, rather than cold tap water, to avoid thermal shock.

Why you should season your tagine

Seasoning your tagine is essential to protect your cookware and ensure it is ready for a lifetime of use. Tagine seasoning is done once only, before the very first use. Seasoning aims to seal the material (clay) and make it stronger and more durable. Once the seasoning is done, your clay tagine pot is ready for a lifetime of use, and you don't have to re-season it again.

Seasoning your tagine will also help to remove any raw clay taste. This is particularly important for unglazed tagines, which can impart an earthy flavour to your dishes. By seasoning your tagine, you can ensure that your food tastes exactly as intended.

Furthermore, seasoning your tagine will help to protect it from breaking. Clay tagines are susceptible to cracking if subjected to high heat or rapid changes in temperature. By seasoning your tagine, you can help to strengthen the material and reduce the risk of cracking.

To season your tagine, follow these simple steps:

• Soak the lid and base in water for at least two hours, or overnight.
• Drain the water and let the tagine air dry.
• Brush the entire tagine, including the lid, with olive oil.
• Place the tagine in a cold oven and turn the heat up to 150°C (300°F). Leave for a couple of hours.
• Turn off the heat and let the tagine cool completely inside the oven. Do not remove it from the oven.
• Remove the tagine from the oven and brush the interior (base and lid) with olive oil again.
• Let the oil soak for at least an hour.

How to clean your tagine

To clean your tagine, follow these steps:

• Soak your tagine in water for a few minutes to loosen any food residue.
• Use a mild soap, water, and a scrub brush to gently clean the surface. Avoid using harsh chemicals or abrasive sponges, as these may damage the glaze or clay.
• Rinse the tagine thoroughly with water to remove any soap residue.
• Dry the tagine completely before storing it away.

Some additional tips for cleaning and maintaining your tagine:

• Avoid putting your tagine in the dishwasher. Hand washing is the best method to clean your tagine and preserve its condition.
• If your tagine is made of unglazed clay, use hot water and baking soda for cleaning. You can also use a mild soap, but be sure to rinse it well afterward to prevent the clay from absorbing a soapy taste.
• Store your tagine with the lid slightly ajar to allow for air circulation and prevent a buildup of flavours or moisture, which can lead to mould.

Frequently asked questions