Unleash The Magic Of Tagine Cooking

Tagine is a North African dish that is cooked in a clay pot with a conical lid, also called a tagine. The dish is usually a blend of sweet and savoury flavours, with meat, vegetables, spices, oil and water layered in the pot. The conical lid of the tagine allows steam to circulate during cooking, creating condensation that drips back onto the food, keeping it moist. Tagines are usually cooked over coals or an open flame, but can also be cooked over gas flames, electric elements or in the oven.

How to layer aromatics, meat, and vegetables

To layer aromatics, meat, and vegetables in a tagine, start with the aromatics. Typically, this is a layer of sliced onions across the base of the tagine, creating a bed for the remaining ingredients and preventing the meat from sticking to the bottom and burning. However, some recipes may call for chopped onions, celery, or carrots to be scattered in the tagine. Next comes the garlic, which can be pressed, chopped, or left as whole cloves.

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

Next, add the vegetables. Some recipes call for layering the vegetables around the meat, while others suggest arranging them in a conical fashion. Try to get them to stand upright if possible, as it makes a lovely presentation.

Finally, dress up the tagine with 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.

How to season a tagine

Seasoning a tagine is essential to caring for and protecting your tagine from breaking. It is also important to prevent it from cracking when placed on a hot stove. Seasoning can also help remove a raw clay taste if the pot has not been glazed.

• Soak the lid and base of the tagine in water for at least two hours, or overnight. If your tagine is too large for your sink, you can soak it in a bathtub or a bucket.
• Drain the water and let the tagine air dry.
• If your tagine is unglazed, rub the interior and exterior of the lid and base with olive oil. If your tagine is glazed, you can skip this step.
• Place the tagine in a cold oven and turn the temperature up to 300°F/150°C. Leave it for two hours.
• Turn off the oven and leave the tagine to cool completely inside the oven. Do not take it out.
• Take the tagine out of the oven and brush the interior (base and lid) with olive oil.
• Let the oil soak for at least an hour.

Your tagine is now ready to use! It is important to note that you should always avoid subjecting your tagine to high heat or rapid changes in temperature, as this can cause cracking. When washing your tagine, avoid using soap, especially on unglazed pots, as the clay could absorb it and leave a soapy taste. Instead, use hot water and baking soda to remove stubborn food traces.

How to cook with a tagine in an oven

Tagine is the name of both a type of dish and the food cooked inside it. It is traditionally used in Morocco and is made of either ceramic or unglazed clay. The base is wide and shallow, and the conical lid helps return condensed steam back to the food.

Preparation

Firstly, ensure your tagine is seasoned before its first use. This will strengthen it to withstand moderate cooking temperatures. To season a new tagine, soak the base overnight. In the morning, rub the bottom of the base with a clove of garlic. Fill the base halfway with water and white vinegar and bring to a simmer on a flame tamer.

Ingredients

Tagine recipes usually involve layering aromatics, meat, and vegetables, along with spices, oil, and water. As the mixture cooks, a stew-like consistency develops, making a rich, flavourful sauce.

Cooking

Firstly, bring the tagine to room temperature before cooking. Place a layer of sliced onions across the base, creating a bed for the remaining ingredients and preventing the meat from sticking to the bottom and burning. Next, add garlic, either by pressing, chopping, or leaving the cloves whole.

Add ample oil to create a rich sauce—most recipes specify 1/4 to 1/3 cup of oil. You can use a mix of olive oil and vegetable oil. Then, arrange your meat, poultry, or fish in the centre of the tagine, placing the pieces bone-side-down to reduce the risk of scorching.

Next, mix your spices. Although not necessary, combining your spices beforehand allows for more even distribution. You can also sprinkle them directly into the assembled tagine. Distribute some of the spice mixture over the meat and onions, concentrating on the onions so the spices will meld with the oil and liquids to make a rich sauce.

Now, arrange your vegetables and season them with the rest of the spice mixture. You can layer the vegetables around the meat or arrange them in a conical fashion. Finally, add water (or stock/broth) to the tagine, being careful not to wash away any of the spices. Do not add hot liquid to a cold tagine, and vice versa, as this can cause the tagine to crack.

Oven

Place the cold tagine in a cold oven and set the temperature to no more than 325-350°F. Place the tagine over low to medium-low heat and be patient while it slowly reaches a simmer. A beef tagine may require about 3 hours of simmering, while chicken might take half that time and lamb can take an hour longer.

Serving

Tagines can also be used as serving dishes, keeping the food warm on the table. However, allow the tagine to cool for 10-15 minutes before serving to avoid burnt fingers!

How to cook with a tagine on a stovetop

A tagine is a cone-shaped cooking vessel traditionally used in Morocco. It is made of either ceramic or unglazed clay, with a wide and shallow base and a conical lid that helps return condensed steam back to the food. Tagine recipes usually involve layering aromatics, meat, and vegetables, along with spices, oil, and water, to create a stew-like consistency. Here are some steps to guide you through cooking with a tagine on a stovetop:

Prepare the Tagine

Before using a new tagine, it is important to season it. This involves preparing the base and lid for future use by sealing and strengthening its structure. To do this, soak the tagine in water, brush it with oil, and cook it in a low-heated oven for a couple of hours. This process helps protect the tagine from cracking or breaking during cooking.

Arrange the Base Layer

The first step in preparing a tagine recipe is to place a layer of sliced onions across the base, creating a bed for the remaining ingredients. This layer prevents the meat from sticking to the bottom and burning. You can also scatter chopped onions, celery, or crisscrossed carrots to make a bed for fragile ingredients, such as fish.

Add Garlic and Oil

Add garlic to the base layer, either by using a garlic press or chopping it. By adding garlic at this stage, you ensure that it cooks thoroughly and blends with the sauce. Ample oil is also essential for a rich sauce, 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.

Arrange the Meat

Meat, poultry, or fish is typically arranged in the centre of the tagine, with the pieces placed bone-side-down to reduce the risk of scorching. You can mound the meat in the centre and add vegetables around the perimeter. Some recipes may direct you to brown the meat first, but this is usually done in a separate skillet since a clay or ceramic tagine should not be used over high heat.

Mix and Season with Spices

Although not necessary, combining your spices before using them allows for more even distribution. You can mix spices such as salt, pepper, ginger, paprika, cumin, turmeric, saffron, and cayenne pepper in a small bowl. Alternatively, you can mix the spices with the vegetables and meat to coat them evenly before adding them to the tagine.

Add Vegetables and More Seasoning

Vegetables are usually added at the beginning of cooking, along with the meat. You can layer the vegetables around the meat or arrange them in a conical fashion, standing them upright for a lovely presentation. Once the vegetables are added, 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 extra colour and flavour.

Add Water or Stock

Before placing the tagine on the stove, carefully add water or stock to the side, ensuring 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 water added will depend on the type of tagine and the ingredients used.

Place the Tagine on the Stove

When using a stovetop, always use a heat diffuser with your tagine, especially if you have an electric stove or flat cooktop. Place the tagine over low to medium-low heat and be patient as it slowly reaches a simmer. Check regularly to ensure the ingredients don't stick to the bottom.

Simmer and Adjust

Once the tagine reaches a simmer, it can be left mostly undisturbed to slowly 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, with beef requiring about 3 hours, chicken needing half that time, and lamb taking about an hour longer.

Check the Liquid Level

After about 2 hours, check the level of the cooking liquids. If the liquid has reduced significantly, add more warm water to ensure the meat continues to cook. If there is still ample liquid, simply close the lid and leave it to cook for the remaining time.

Serve

Tagines can double as serving dishes, keeping the food warm on the table. However, allow the tagine to cool for about 10 to 15 minutes before serving to avoid any burnt fingers or tongues. Traditionally, Moroccan bread is used to scoop up the sauce, vegetables, and meat.

How to serve a tagine

Tagine is a North African dish that is served in the same clay pot it is cooked in. The pot is placed in the middle of the table, and everyone eats from it communally, using bread to scoop up the food. It is best to let the tagine cool for 10 to 15 minutes before serving.

In Morocco, tagine is usually served with a variety of salads, each meant for 1-2 people. These salads are often cooked and are more like a side dish than an actual salad. They can be cooked to the firmness you prefer. Some common salads served with tagine include:

• Tomato and cucumber dip
• Spiced olives
• Green salad with preserved lemon dressing
• Carrot salad with vinaigrette
• Cheese briouats

Other side dishes that go well with tagine include:

• Crusty bread
• Roasted butternut squash
• Tabbouleh salad
• Flatbreads
• Saffron rice
• Cucumber raita

Frequently asked questions