Cooking Without A Tagine: Alternative Methods And Delicious Possibilities

Tagine is a Moroccan dish that uses a cone-shaped cooking vessel, traditionally made of either ceramic or unglazed clay, to cook and serve a variety of fragrant and hearty stews. The unique pot has a wide and shallow base with a conical lid that returns condensed steam back to the food, resulting in tender, flavourful meat and vegetables. While a tagine is ideal for cooking rich, slow-cooked stews, it is not necessary to have one to make delicious tagine dishes. With a few simple substitutions and adjustments, you can easily cook tagine without a tagine and still achieve mouth-watering results.

Use a Dutch oven or slow cooker

A Dutch oven is a thick-walled, lidded pot that is one of the most versatile pieces of cookware you can own. It is a heavy, wide, and fairly shallow pot with a tight-fitting lid. Dutch ovens are ideal for cooking things slowly, making them perfect for soups, stews, sauces, and even bread.

When cooking a tagine without a tagine, a Dutch oven or slow cooker can be used instead. A Dutch oven is a cast iron or ceramic pot with a tight lid. It is great for cooking food quickly and retaining moisture, which results in tender, flavourful meat. Most tagine dishes will cook on the stove or in the oven in under an hour.

Dutch ovens are also ideal for braising meat and vegetables, as the heavy material heats up evenly and retains high temperatures well. The tight-fitting lid ensures that heat remains in the pot, making it perfect for cooking a tagine, which requires low and slow cooking.

A slow cooker is another alternative for cooking a tagine. It is a great tool for preparing meals ahead of time and having them ready when needed. Simply prep the ingredients in the morning, and by the afternoon, the tagine will be cooked and ready to serve.

Avoid sudden temperature changes

When cooking without a tagine, it is important to avoid sudden temperature changes to prevent your cookware from cracking. Here are some tips to avoid sudden temperature changes:

Firstly, always warm up your cookware slowly over a low flame. Start with a low to medium-low heat setting and gradually increase the temperature as needed. This is especially important if you are using clay or ceramic cookware, as these materials are more susceptible to cracking when exposed to extreme temperature changes.

Secondly, when adding liquids to your cookware, ensure that they are not extremely hot or cold. For example, if you need to add water to your dish, use warm water instead of cold tap water to avoid a sudden drop in temperature. Similarly, avoid adding very hot liquids to a cold pot, as this can also cause thermal shock and lead to cracking.

Thirdly, when using a clay or ceramic pot, it is recommended to use a heat diffuser between the pot and the heat source. A heat diffuser is a flat metal paddle that helps distribute heat evenly, reducing the risk of cracking. If you are using a gas or electric stove, a heat diffuser is essential for protecting your cookware.

Finally, if you are using an oven, place your cold cookware inside before turning it on. Set the oven temperature to no more than 325-350°F (162-176°C) to avoid excessive heat. Allow your cookware to cool down slowly after cooking and avoid placing hot cookware on very cold surfaces.

By following these tips, you can help ensure that your cookware does not experience sudden temperature changes, reducing the risk of cracking and breaking.

Layer aromatics, meat and vegetables

When cooking a tagine, the first step is to create a base layer of aromatics. This usually consists of sliced onions, which are placed across the base of the tagine to create a bed for the other ingredients. This layer of onions will also prevent the meat from sticking to the bottom of the pot and burning. Other recipes may call for chopped onions, or for celery or carrots to be used instead, crisscrossed to make a bed for more delicate ingredients such as fish.

Next, add the garlic. You can chop it, press it, or leave the cloves whole. Adding the garlic at this stage ensures that it will be fully cooked and will meld with the sauce.

Now it's time to add the meat. This is usually arranged in the centre of the tagine, with the bone-side-down if using meat on the bone, to prevent scorching. Create a mound of meat so that you can add lots of vegetables around the perimeter.

Finally, add the vegetables. In a Berber-style tagine, the vegetables are arranged in a conical fashion, and it is considered a nice presentation if they are standing upright.

Use ample oil for a rich sauce

Oil is an essential ingredient when cooking a tagine. It is the foundation of a rich sauce, so it's important to use the full amount specified in your recipe. Most tagine recipes require between 1/4 and 1/3 cup of oil, which will mix with the cooking liquids to create a sauce that's perfect for scooping up with bread.

If you're cooking for four to six people, you'll typically need between 1/4 and 1/3 cup of oil. This amount of oil will ensure your sauce is rich and flavourful, rather than watery. If you do reduce the amount of oil, be aware that you'll end up with a less generous sauce.

Many Moroccan cooks use a mix of olive oil and vegetable oil. Extra virgin olive oil contributes lots of flavour, so you can use less of it, and vegetable oil is a more affordable option. You can also use butter, or a mix of butter and oil, for your sauce.

When cooking without a tagine, you can still follow the same principle of using ample oil to create a rich sauce. Whether you're using a Dutch oven, slow cooker, or skillet, don't be afraid to use the full amount of oil specified in your tagine recipe. This will help ensure your dish has an authentic flavour and a sauce with the perfect consistency.

Season before first use

Seasoning a tagine before its first use is essential to strengthen the material and prevent cracks. This process also helps to remove any raw clay taste from unglazed tagines. Here's a step-by-step guide on how to season your tagine:

Soaking:

Start by soaking both the lid and the base of your tagine in water for an extended period. The recommended soaking time varies, with some sources suggesting at least two hours, while others recommend soaking overnight or up to six hours. If your tagine is too large to submerge, you can fill the base with water until it stops absorbing it. This process ensures that the clay absorbs enough water.

Drying:

After soaking, drain the excess water and let the tagine dry. You can air-dry it or leave it to stand for about an hour.

Oiling:

Once the tagine is dry, it's time to rub olive oil on the interior and exterior surfaces of both the lid and the base. Make sure to use a sufficient amount of olive oil, typically around 1-3 tablespoons, depending on the size of your tagine.

Baking:

Place the oiled tagine in a cold oven and then turn on the heat. Set the temperature to somewhere between 150°C (300°F) and 160°C (325°F). Leave the tagine inside for about two hours.

Cooling:

After the baking time has passed, turn off the oven but leave the tagine inside to cool down completely. Do not be tempted to take it out of the oven while it is still hot.

Final Steps:

Once the tagine has cooled down, you can take it out of the oven. Wash the tagine by hand, and then coat the interior with olive oil once again. Now your tagine is ready for storage or its first use!

Remember, this seasoning process is only done once, before the initial use of your tagine. It is essential to follow these steps to ensure your tagine is ready for a lifetime of fragrant and hearty cooking!

Frequently asked questions