Mastering Tagine Cooking: A Video Guide To Deliciousness

Tagine is a traditional Moroccan dish that is cooked and served in a clay or ceramic pot of the same name. The word tagine refers to both the pot and the food cooked inside it. The pot has a wide base and a conical lid, which helps to circulate steam during cooking, creating condensation that drips back onto the ingredients and keeps them moist. Tagine recipes typically include a blend of sweet and savoury flavours, with meat, poultry, or fish served alongside vegetables and spices. In this video, we will take you through the steps of preparing and cooking a delicious tagine, as well as offering some tips and tricks for getting the most out of your tagine pot.

How to prepare your ingredients

Preparing your ingredients is the first step to cooking with a tagine. This is a step-by-step guide on how to prepare your ingredients for cooking with a tagine.

Firstly, it is important to bring your tagine to room temperature before cooking. Placing a cold tagine on a hot surface can cause it to crack. Secondly, create a base layer of vegetables at the bottom of your tagine. This will prevent your meat from sticking to the bottom and burning. You can use sliced onions, celery, carrots, or garlic. For a fish tagine, you may want to use small bamboo sticks or crisscross celery or carrots to create a bed for the fragile fish.

Next, you will want to add a generous amount of oil. This is the foundation of a rich sauce in a tagine. Most recipes call for 1/4 to 1/3 cup of oil, a mix of olive oil and vegetable oil. Then, arrange your 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 the meat. You can also brown the meat first in a separate skillet, but this is not necessary.

Now, you can add your spices. Combining your spices beforehand allows for a more even distribution of seasoning. You can also mix the spices with the vegetables and meat to coat them evenly before adding to the tagine. You can use salt, pepper, ginger, paprika, cumin, turmeric, saffron, and cayenne pepper.

Finally, add your vegetables and season them with the rest of your spice mixture. You can add bell peppers, preserved lemons, olives, parsley, and cilantro. You can also add jalapeños or chili peppers for an extra kick.

The best oils to use

Oil is an essential component of tagine cooking. It is important to use the full amount of oil specified in your recipe to create a rich sauce. Most tagine recipes require between 1/4 to 1/3 cup of oil for 4 to 6 servings.

The type of oil you use can vary depending on your preferences and budget. Here are some of the best oils to use when cooking with a tagine:

Olive Oil

Olive oil is the most traditional and commonly used oil in tagine cooking. It is plentiful and healthy, fitting well within the Moroccan "Mediterranean Diet." Extra virgin olive oil is often used for its strong flavour, but some may opt for a mix of olive oil and vegetable oil to be more cost-effective.

Vegetable Oil

Vegetable oil is a good alternative to olive oil and is commonly used in Moroccan cooking, especially when mixed with olive oil. It is a more affordable option and can help balance out the stronger flavour of olive oil.

Argan Oil

Argan oil is a finishing oil that is sometimes used in tagine cooking, although it is less common due to its higher cost.

Clarified Butter

Clarified butter, also known as smen, is used in tagine cooking, especially in chicken stews. It is often homemade and used on special occasions.

Other Oils

Sunflower oil, rapeseed oil, and ghee (clarified butter) are also suitable options for tagine cooking.

Remember, the choice of oil depends on your personal preference and budget. Using a combination of oils can also be a great way to balance flavours and costs.

Spices and seasoning

When creating a spice blend for a tagine, it's important to use good-quality, fresh spices. Moroccans often grind their spices themselves, but you can also buy pre-ground spices and mix them together. Common spices used in tagine blends include cumin, coriander, turmeric, paprika, cardamom, cinnamon, ginger, cayenne pepper, allspice, garlic powder, black pepper, and cloves. These spices can be combined in various proportions to create a unique blend that suits your taste preferences.

When preparing a tagine, cooks usually strive for a balance of sweet and savoury flavours. This can be achieved by using spices like cinnamon, ginger, or cloves to enhance the sweetness of the meat and dried fruit such as apricots, prunes, or raisins. Savoury seasonings like parsley, pepper, or saffron can also be added to round out the flavour profile.

Additionally, it's important to note that the type of pot used for cooking a tagine can also affect the intensity of the spices. A traditional tagine pot, with its tight-fitting, cone-shaped lid, helps to steam the stew and allows the aromatic vapour to drip back over the ingredients, infusing them with flavour.

Cooking methods

Tagine cooking is a slow-cooking method that requires very little work from the cook. The word "tagine" refers to both the pot and the food cooked inside it. Tagine pots have a dual role: they are used for cooking and serving food.

To cook with a tagine, follow these steps:

Prepare the Tagine

Bring the tagine to room temperature before cooking. If you place a cold tagine, especially an unglazed earthenware tagine, on a hot surface, it may crack.

Create a Base Layer

Place a layer of sliced onions, celery, or carrots at the bottom of the tagine to prevent the meat from sticking to it and burning. You can also use garlic cloves, either pressed or whole.

Add Oil

Add olive oil or a mix of olive and vegetable oil. Most tagine recipes specify 1/4 to 1/3 cup of oil. This will create a rich sauce.

Add Meat and Vegetables

Arrange the meat, fish, or poultry in the centre of the tagine, surrounding it with vegetables. If using meat on the bone, place the pieces bone-side-down to reduce the risk of scorching.

Season with Spices

Mix Moroccan spices such as salt, pepper, ginger, paprika, cumin, turmeric, saffron, and cayenne pepper. You can either sprinkle the spices directly into the tagine or toss the vegetables and meat in the spices before adding them to the pot.

Add Water or Broth

Pour water, stock, or broth into the tagine carefully from the side so that you don't wash away the spices. Do not add hot liquid to a cold tagine or vice versa, as it may cause thermal shock and crack the tagine.

Cook

Place the tagine over 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. Reduce the heat if the tagine is simmering rapidly; a slow or medium simmer is ideal.

Check the Liquid Level

After about two hours, check the level of the cooking liquids. If the liquid has reduced to a sauce-like consistency, add more water. If there is still ample liquid, close the lid and leave it undisturbed for the last hour of cooking.

Serve

Let the tagine cool for about 10 to 15 minutes before serving. Tagines can be served directly in their own pot, and they help keep the food warm on the table.

Serving suggestions

Tagines are traditionally served as the centrepiece of the table, with an assortment of Moroccan side salads and a basket of bread. The bread, or khobz, is usually heated and served in a small basket that's passed around the table. It's used to scoop up the sauce, meat, and vegetables.

In Morocco, tagines are traditionally eaten communally and by hand. Each person will take the section of the tagine closest to their seat. However, you can also serve tagines with individual portions over couscous, on plates or in bowls, and use utensils.

Tagines are great serving dishes as they keep food warm. Just remember to protect your table, as the base will be hot.

Frequently asked questions