Tiffany Haney
A tagine is a cone-shaped cooking vessel traditionally used in Morocco, ideal for cooking rich, slow-cooked stews. The word 'tagine' refers to both the dish and the food cooked inside it, which is usually a blend of sweet and savoury flavours. Tagine pots are made from either ceramic or unglazed clay, with the latter adding an earthy flavour to the dish. Before using a tagine, it is important to season it by soaking it in water, coating it in oil, and cooking it in a low-heated oven. When cooking with a tagine, it is best to use low to medium heat and a heat diffuser to avoid cracking. Tagines are perfect for one-pot meals and can be used to cook a variety of dishes, including meat, poultry, fish, and vegetables.
| Characteristics | Values |
|---|---|
| Usage | Slow cooking meat, poultry, fish, and vegetables |
| Shape | Conical |
| Function | The conical lid allows steam to circulate during cooking, creating condensation that drips back onto the food, keeping it moist |
| Types | Oven, stovetop, or decorative |
| Material | Earthenware, metal, or glazed ceramic |
| Care | Should not be placed in a dishwasher; hand wash only |
| Temperature | Should be brought to room temperature before cooking to avoid cracking |
| Heat source | Should not come into direct contact with the heat source; use a diffuser for electric stoves |
| Cleaning | Soak in water for a few minutes, then use soap, water, and a scrub brush |
What You'll Learn
How to prepare a tagine pot for its first use
To prepare a tagine pot for its first use, it is important to season it. This is done by curing the pot, which seals and strengthens its structure.
Firstly, soak the tagine pot in water for 24 hours. Then, brush the interior with olive oil and place it in a cold oven. Set the oven temperature to 225º F and leave for 1 and a half hours. After this, remove the pot from the oven and allow it to cool. Finally, wash the pot with warm soapy water and towel dry.
It is also important to remember that clay tagines are sensitive to heat. Therefore, always use a tagine pot on low-to-medium heat.
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What to cook in a tagine
Tagine cooking is a slow-cooking method that requires very little work from the cook. The pot does all the work! The word tagine refers to both the conical-shaped dish and the food cooked inside it, which is usually a blend of sweet and savoury flavours.
Tagine recipes traditionally hail from the Middle East and North Africa and are cooked slowly in the oven or on the stovetop. The conical lid allows steam to circulate during cooking, creating condensation that drips back onto the meat, fish, or vegetables, keeping the food moist.
Moroccan Chicken Meatball Tagine
This is one of the easiest tagine recipes, perfect for beginners. It is easy and quick (it can be done in 30 minutes) and full of flavour.
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This is one of those wonderful dishes that improves with keeping. It is a fruity, Moroccan-style lamb tagine full of goodness and guaranteed to satisfy a crowd.
Lamb, Squash and Apricot Tagine
A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices.
Chicken Tagine with Artichoke Hearts and Peas
To give this Moroccan stew flavour without much fat, chef Joël Robuchon simmered it in a spiced broth. Artichoke hearts add a lovely spring flavour to the dish.
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How to cook in a tagine
Tagine cooking is easy and requires very little work from the cook. The pot does it all! Here is a step-by-step guide on how to cook in a tagine:
Preparation
Firstly, check if your tagine is suitable for cooking. Many tagines are only for serving purposes, so if your tagine is heavily decorated, it may not be suitable for cooking. If you are unsure, ask the seller.
Before using your tagine for the first time, it is important to season it. This will prevent it from cracking. To do this, soak the tagine in water for 24 hours, brush it with oil, and place it in a cold oven. Set the oven temperature to 225º F and leave it for 1 1/2 hours. Once it's ready, allow it to cool, then wash it with warm soapy water and towel dry.
Cooking
Before cooking, bring the tagine to room temperature. Placing a cold tagine on a hot surface can cause it to crack.
Start by lightly cooking onion and garlic with spices and oil. This will prevent the meat from sticking to the bottom and burning. You can use a small to medium-sized tagine with one small onion, one medium garlic clove, and 3 tablespoons of olive oil.
Next, add your meat, poultry, or fish. If using meat on the bone, place the pieces bone-side-down to reduce the risk of scorching. You can brown the meat first in a separate pan, but this is not necessary.
Add your vegetables and season with spices. Traditional Moroccan spices include salt, pepper, ginger, paprika, cumin, turmeric, saffron, and cayenne pepper. You can mix the spices beforehand to ensure an even distribution, or sprinkle them directly into the tagine.
Finally, add water, stock, or broth to the tagine. 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.
Place the tagine over low to medium-low heat and allow it to slowly reach a simmer. Tagines can also be cooked outdoors over coals or on a grill.
Serving
Remember to protect your table, as the base of the tagine will be hot. It is best to allow the tagine to cool for 10-15 minutes before serving. Traditionally, Moroccans gather around and eat communally from the tagine, using pieces of Moroccan bread to scoop up the food.
Care and Maintenance
Always hand wash your tagine after use and dry it thoroughly before storing. Store your tagine with the lid slightly ajar to allow for air circulation and prevent a buildup of flavours.
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How to serve a tagine
Tagines are a great way to serve food and can be used as a serving dish to keep food warm on the table. It is important to remember that the base of the tagine will be hot, so it's best to use a trivet or something similar to protect your table. It is also recommended to let the tagine cool for 10-15 minutes before serving to avoid burnt fingers.
Traditionally, tagines are served communally, with people gathering around and using pieces of Moroccan bread to scoop up the food. This is a great way to encourage a social and interactive dining experience.
When serving a tagine, it is important to consider the portions. A large (13-inch) tagine can serve two, six, or more people, depending on the dish and the appetite of your guests.
If you are serving a tagine at a dinner party, it is a perfect one-pot meal to share. Tagines are ideal for rich, slow-cooked stews with meat, poultry, or fish, and the conical lid helps keep the food moist by allowing steam to circulate and condense, dripping back onto the dish.
When preparing a tagine for serving, you can follow some simple steps to ensure an attractive and tasty dish. Firstly, arrange the base layer of ingredients, such as sliced or cubed onions, to create a bed for the other ingredients and prevent them from sticking to the bottom. Then, add garlic and cooking oil, lightly cooking everything for a few minutes. Next, add your choice of meat, poultry, or fish, usually arranging it in the centre of the tagine. You can then add vegetables and spices, layering or arranging them around the meat. Finally, add water, stock, or broth to the tagine, being careful not to wash away any spices, and cook until the dish is ready to be served.
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How to clean a tagine
Before cleaning your tagine, it is important to let it cool down. Do not plunge a hot tagine into cold water as this can cause thermal shock damage.
Once cool, you can wash your tagine with very mild soapy warm water, baking soda or vinegar, and rinse well. You should then leave the tagine to dry thoroughly. After this, lightly coat the interior of the lid and base with olive oil before storing.
Store your tagine with the lid slightly ajar to allow for air circulation and prevent a build-up of flavours. This will also help prevent mould or dampness.
If you have a glazed tagine, you can usually wash it in the dishwasher, but be sure to check the instructions beforehand.
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Frequently asked questions
Seasoning your tagine before its first use is essential to prevent cracking and improve its resistance to temperature changes. The process involves soaking the tagine in water for 24 hours, coating the interior with olive oil, and placing it in a cold oven for around two hours.
Tagines are ideal for rich, slow-cooked stews of meat, poultry, or fish. The tagine's conical lid allows steam to circulate and condense before dripping back onto the food, keeping it moist.
Tagines can be used on gas and electric cooktops, outdoor grills, and in the oven. However, they should not come into direct contact with the heat source, so a diffuser is required for electric stoves or flat cooktops.
Always bring the tagine to room temperature before cooking to avoid cracking. Use low to medium heat and avoid sudden temperature changes. When adding water, use warm water instead of cold to prevent thermal shock.
