Mastering Tagine Cooking: Youtube's Top Tips And Tricks

Tagine is a type of cooking pot and the name of the dish cooked inside it. It is a traditional North African clay pot with a round base, low sides and a conical lid. The word tagine refers to the cooking vessel and the food that's cooked inside it, which is usually a blend of sweet and savoury flavours. Tagine is ideal for rich, slow-cooked stews of meat, poultry or fish. The pot's conical lid allows steam to circulate during cooking, creating condensation that drips back onto the ingredients, keeping them moist. Tagine is traditionally cooked over coals or an open flame, but can also be used over gas flames, electric elements or in the oven.

How to prepare your tagine ingredients

Tagine cooking is a slow-cooking method that requires very little work from the cook. The process is simple: line the bottom of the tagine with vegetables, add olive oil, place the meat in the centre, add spices and water or broth, and cook over low to medium heat.

Tagines are traditionally made from earthenware, but for convenience, many cooks prefer those made from metal or flameproof glazed ceramic. Before cooking, bring the tagine to room temperature to prevent it from cracking.

To prepare your tagine ingredients, start by creating a bed of sliced onions, celery, or carrots at the bottom of the dish. This layer will prevent the meat from sticking to the bottom and burning. You can also add whole garlic cloves or press or chop the garlic and add it to the base. Next, place your meat, poultry, or fish 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. Surround the meat with vegetables.

Now it's time to add your spices. Combining your Moroccan spices before adding them will allow for a more even distribution of seasoning. A typical spice mix includes salt, pepper, ginger, paprika, cumin, turmeric, saffron, and a little cayenne pepper. You can also mix the spices with the vegetables and meat to coat them evenly before adding them to the tagine. Once you've added the spices, dress up the tagine with bell peppers, preserved lemon, olives, and an herb bouquet of parsley and cilantro.

Finally, add water or broth to the tagine. Be careful not to add a hot liquid to a cold tagine, as this can cause the tagine to crack. The general rule of thumb for the amount of water is 2 to 2 1/2 cups for a large lamb or beef tagine with vegetables and half that amount for chicken due to its shorter cooking time.

The best oils for cooking with a tagine

A tagine is a clay or ceramic cooking vessel with a cone-shaped lid, used to make a fragrant stew of the same name. Tagine cooking involves layering aromatics, meat, and vegetables, along with spices, oil, and water. Oil is essential to tagine cooking, as it forms the foundation of a rich sauce. Here are some of the best oils to use when cooking with a tagine:

Olive Oil

Olive oil is the most commonly used oil in tagine cooking. It is plentiful and healthy, and it is a key component of the Mediterranean Diet, of which Moroccan cuisine is considered a part. When using olive oil in a tagine, it is best to use a fruity variety and to be generous with the quantity, as this will help to create a rich sauce. A mix of olive oil and vegetable oil is also a popular choice, as it combines the flavour of olive oil with the lower cost of vegetable oil.

Vegetable Oil

Vegetable oil is often used in tagine cooking, either on its own or mixed with olive oil. It is a more affordable option than olive oil and has a more neutral flavour.

Argan Oil

Argan oil is sometimes used as a finishing oil in tagine cooking. It is a less common choice due to its higher cost.

Clarified Butter

Clarified butter, also known as ghee, can be used in tagine cooking, particularly in chicken stews. It has a high smoke point, making it suitable for high-temperature cooking.

Other Oils

Other oils that can be used in tagine cooking include sunflower oil, rapeseed oil, and Lesieure.

When cooking with a tagine, it is important to use ample oil to create a rich sauce. The recommended amount for most recipes serving 4 to 6 people is between 1/4 to 1/3 cup of oil.

How to layer your tagine ingredients

The tagine is a traditional North African cooking pot with a conical lid, used to prepare an aromatic stew with the same name. The stew typically includes a combination of meat, vegetables, spices, and fruit. Here is a step-by-step guide on how to layer the ingredients in a tagine:

Step 1: Create a Base Layer

Start by placing a layer of sliced onions, celery, or carrots at the bottom of the tagine. This layer will prevent the meat from sticking to the bottom and burning. You can also scatter chopped onions or crisscross celery or carrot sticks to create a bed for more delicate ingredients like fish. Small bamboo sticks can be used for this purpose as well.

Step 2: Add Garlic

Add garlic to the base layer. You can use a garlic press, chop the garlic, or leave the cloves whole. Adding garlic to the bottom layer ensures that it cooks thoroughly and blends with the sauce.

Step 3: Drizzle with Oil

Add a generous amount of oil, typically between 1/4 to 1/3 cup, as specified in most tagine recipes. This step is crucial for developing a rich sauce. Moroccan cooks often use a mix of olive oil and vegetable oil.

Step 4: Arrange the Meat

Place the meat, poultry, or fish in the centre of the tagine, on top of the bed of vegetables. If using meat on the bone, place the pieces bone-side-down to prevent scorching. Arrange the meat in a mound to leave space for vegetables around it.

Step 5: Season with Spices

Combine your chosen Moroccan spices in a small bowl. A typical spice mix includes salt, pepper, ginger, paprika, cumin, turmeric, saffron, and a pinch of cayenne pepper. You can also mix the spices with the vegetables and meat in a large bowl before adding them to the tagine. Alternatively, sprinkle the spices directly into the tagine.

Step 6: Layer the Vegetables

Add the vegetables around the meat, poultry, or fish. In a Berber-style tagine, the vegetables are arranged in a conical fashion, standing upright for a beautiful presentation.

Step 7: Enhance with Additional Ingredients

Add strips or slices of bell pepper, preserved lemon, olives, and fresh herbs like parsley and cilantro. For a spicy kick, include a jalapeño or chili pepper.

Step 8: Add Liquid

Carefully pour water, stock, or broth into the tagine near the side to avoid washing away the spices. Do not add hot liquid to a cold tagine or vice versa, as it can cause thermal shock and crack the vessel. Adjust the amount of liquid according to the recipe and the size of your tagine.

Spices and seasonings for a tagine

Spices and seasonings are essential components of cooking with a tagine, as they impart flavour and aroma to the dish. Here are some tips and suggestions for spices and seasonings when cooking with a tagine:

Choosing Spices and Seasonings:

• Cumin, coriander, turmeric, paprika, cardamom, allspice, and garlic powder are common ingredients in Moroccan tagine spice blends. These spices work together to create a deep, rich flavour profile with sweet, savoury, and slightly spicy notes.
• Other spices that can be used in tagine recipes include cinnamon, ginger, saffron, cayenne pepper, clove, nutmeg, and chilli flakes. These spices enhance the sweetness of the meat and create a complex, fragrant sauce.
• When choosing spices, opt for fresh spices whenever possible. Fresh spices have more intense flavours and can make a significant difference in the final dish.
• Consider making your own spice blends by mixing whole spices and grinding them yourself. This allows you to customise the flavours to your taste and ensures the spices are fresh.

Using Spices and Seasonings:

• Layering is essential when cooking with a tagine. Start with a base layer of sliced onions, followed by garlic, meat or poultry, and then vegetables. Season each layer with your chosen spice blend to allow the spices to meld with the oil and liquids, creating a rich sauce.
• Be generous with oil, as it is the foundation of a rich sauce in a tagine. Most tagine recipes call for 1/4 to 1/3 cup of oil. You can use a mix of olive oil and vegetable oil to balance flavour and frugality.
• When seasoning meat, consider salting it ahead of time. This helps the seasoning penetrate the meat and enhances the overall flavour. Even salting for an hour can make a difference, but for the best results, salt the meat up to 24 hours in advance.
• Browning the meat is another important step in developing flavour. Take your time to brown each piece of meat thoroughly on all sides, using tongs to manoeuvre the meat as needed.
• In addition to spices, dried fruit or honey can be added to a tagine to create a balance of sweet and savoury flavours. Raisins, apricots, prunes, dates, and figs are all excellent options for adding sweetness to the dish.

How to cook and serve a tagine

A tagine is a type of cooking pot and the name of the dish cooked inside it. It is a traditional North African and Middle Eastern dish with a distinct conical lid. The dish is known for its blend of sweet and savoury flavours.

How to Cook a Tagine

Firstly, bring the tagine to room temperature before cooking. If you place a cold tagine on a hot surface, it may crack. Next, create a base layer of vegetables such as onions, celery, or carrots to prevent the meat from burning and sticking to the bottom. Add garlic and a generous amount of olive oil to create a rich sauce. Place the meat, fish, or chicken in the centre and surround it with vegetables. You can also add spices such as cinnamon, cumin, cloves, nutmeg, paprika, peppercorn, coriander, ginger, and turmeric.

Now, add water or broth to the tagine. Be careful not to add a hot liquid to a cold tagine or vice versa, as it may crack. Place the tagine on low to medium heat and let it slowly reach a simmer. This can take up to half an hour. Once simmering, reduce the heat slightly if needed and let it stew. Check the liquid level after about two hours and add more water if necessary.

How to Serve a Tagine

Allow the tagine to cool for about 10 to 15 minutes before serving. Protect your table as the base will be hot. Traditionally, tagines are served communally, with Moroccan bread or flatbread used for dipping and scooping up the food.

Frequently asked questions