Delicious Tagine Dishes: Pots And Pans For Perfect Flavors

Tagine is a North African dish that is cooked in a clay pot with a conical lid, also called a tagine. The word tagine refers to both the pot and the food cooked inside it. It is a slow-cooked dish that blends sweet and savoury flavours and usually includes meat and vegetables. While tagines are traditionally made from clay, they can also be made from metal or flameproof glazed ceramic. The tight-fitting lid of the tagine pot allows steam to circulate, creating condensation that drips back onto the food, keeping it moist. Tagines can be cooked on a stovetop, in an oven, or even over an open flame.

Cooking tips

The tagine is a Moroccan dish that is cooked in a clay pot with a conical lid, which is also called a tagine. The pot creates steam during cooking, allowing the ingredients to be basted in their own juices. This method of cooking requires very little work from the cook as the pot does most of it. Here are some tips for cooking with a tagine:

• Bring the tagine to room temperature before cooking. Placing a cold tagine on a hot surface can cause it to crack.
• Lightly cook the onion and spices first, then add the meat and pour over the liquid before covering with the lid.
• Since the tagine creates steam, you don't need to add too much liquid to the dish.
• Tagines can be used on gas flames, electric elements, or in the oven.
• Tagines are great serving dishes, but remember to protect your table as the base will be hot.
• You can still make a tagine without the dish by using a deep frying pan with a lid or a flameproof casserole dish.
• Never put a tagine in the dishwasher. Always hand wash it after use.
• Store your tagine with the lid slightly ajar to allow for air circulation and prevent a build-up of flavours.

Ingredients

Tagines usually feature a blend of sweet and savoury flavours. You can cook almost any type of meat with vegetables in a tagine. Common ingredients include chicken, lamb, meatballs, fish, and vegetables such as onions, garlic, and artichoke hearts. Spices such as ginger, cinnamon, clove, cumin, and paprika are also used, along with dried fruit like apricots, prunes, and raisins to add sweetness.

Recipes

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, and fruit. The pot's lid allows steam to circulate during cooking, creating condensation that drips back onto the food and keeps it moist.

Moroccan Chicken Meatball Tagine

This recipe is simple and flavourful. It combines chicken meatballs with spices and sweet flavours like apricots or raisins.

Root Vegetable and Cauliflower Tagine with Parsley Yogurt

This vegetarian tagine can be served as a main dish or as a side dish with lamb or chicken. It's perfect for a dinner party because it can be made in advance, and it's full of spiced Moroccan flavours.

Lamb and Butternut Squash Tagine with Apricots

This recipe combines savoury lamb, salty olives, and ras el hanout with sweet butternut squash, apricots, and a touch of honey. The gentle heat of the tagine ensures that the meat stays moist and doesn't dry out or burn.

Chicken Tagine with Artichoke Hearts and Peas

This tagine is full of flavour without much fat. Artichoke hearts add a lovely spring flavour to the dish, and it's perfect when paired with a lemony Grüner Veltliner from Austria.

Shrimp and Vegetable Tagine with Preserved Lemon

This hearty Moroccan shrimp stew is made with preserved lemons, a traditional Moroccan ingredient made by macerating whole lemons in lemon juice and salt until they become very soft.

Traditional Moroccan Meatballs Tagine

This is one of the easiest tagine recipes, perfect for beginners. It can be done in 30 minutes and is full of flavour!

Alternatives

If you don't have a tagine, there are several alternatives you can use to cook tagine-style dishes. Here are some options:

Dutch Oven

A Dutch oven is a suitable alternative to a tagine. It is a large, heavy pot with a tight-fitting lid, usually made from cast iron or ceramic. It can be placed in the oven or used on the stovetop, making it a versatile option. A Dutch oven requires similar care to a tagine in that it should be brought to room temperature before placing it on a hot surface to prevent cracking.

Deep Frying Pan with a Lid

If you don't have a Dutch oven, a deep frying pan with a lid can be used as an alternative. This option is best suited for stovetop cooking and may not be suitable for all tagine recipes, especially those that require prolonged cooking in the oven.

Flameproof Casserole Dish

A flameproof casserole dish is another viable alternative to a tagine. It can be used on the stovetop or in the oven and provides a similar cooking experience to a Dutch oven, albeit with a shallower cooking surface.

Slow Cooker

For dishes that require slow cooking, a slow cooker can be used as an alternative to a tagine. Slow cookers are convenient for tagine recipes that involve prolonged cooking times, as they can be left unattended for extended periods.

Oven-Safe Dish with a Tight-Fitting Lid

If you don't have any of the above options, you can use any oven-safe dish with a tight-fitting lid. While it may not have the same steam circulation properties as a tagine, an oven-safe dish can still be used to cook tagine-style dishes in the oven.

It is important to note that when using alternatives to a tagine, the cooking experience and results may vary. Tagines are unique in their ability to circulate steam and create condensation, which affects the moisture and flavour of the dish. However, with the right adjustments, these alternatives can still be used to create delicious tagine-inspired meals.

History

The tagine is a traditional North African dish and cookware. The word "tagine" refers to both the pot and the aromatic stew cooked inside. Tagine, the stew, typically combines meat, vegetables, and fruits like apricots, dates, or raisins. Chicken, lamb, or beef are common meats used in a tagine, but you can use other meats or vegetables according to your preference.

The tagine's origins are often credited to Harun al Rashid, a ruler of the Islamic empire in the late 8th century. In the 9th century, historians found a collection of stories called "One Thousand and One Nights" in which the tagine was described. Some food historians argue that the tagine's influence goes even further back to the Roman Empire, which used portable ovens similar to the shape of the tagine.

The tagine was used primarily by nomads in North Africa who cooked over a fire. Because of the tenderization that occurs in the tagine, they could use lower-quality and tougher meat to produce a succulent stew. The design of the tagine is quite ingenious and practical. As the covered pot cooks over a heat source, the trapped steam in the fluted cone top condenses and drips moisture back down into the stewing dish. This results in evenly cooked, tender, and caramelized food, with all the natural flavors retained. Additionally, minimal water is needed to cook the dish.

The tagine is a Moroccan dish, though it is common throughout the North African region known as the Maghreb, which also includes Algeria and Tunisia. The earliest versions, recorded in the 10th century, represent the intersection of two cultures: those of the native Berbers and the Muslim Arabs of the conquest. When the spices of the Middle East met the stews of indigenous Berber cuisine, the tagine was born.

Serving suggestions

Tagine is a North African dish that is cooked in a clay pot with a conical lid. The dish is known for its blend of sweet and savoury flavours, with meat, vegetables, and spices. The clay pot is placed on a low to medium flame and the food is cooked slowly, allowing the steam to circulate and create condensation that drips back onto the ingredients, keeping them moist. Tagines can also be cooked in an oven, on a stovetop, or over an open flame.

• Flatbread: Tagines are traditionally served with flatbread, which is used for dipping into the sauce. Any type of flatbread can be used, such as pita bread, and it can be served at room temperature or warmed up so it is pliable.
• Couscous: Couscous is another common accompaniment to tagine, and it can be served on the side or spread on a platter with the tagine poured on top.
• Polenta: While not a traditional option, polenta can be served as an alternative to couscous or flatbread.
• Vegetables: Tagines can be served with a variety of vegetables, such as winter squash, eggplant, zucchini, and tomatoes. These can be added to the tagine during the last 45 minutes of cooking.
• Fruit: Dried fruit, such as apricots, raisins, prunes, and dates, can be added to the tagine to provide sweetness. Fresh fruit, such as lemons, can also be used as a garnish.
• Nuts: Toasted almonds or other nuts can be sprinkled on top of the tagine for added crunch and flavour.
• Yogurt or Harissa: Tagine can be served with a side of yogurt or harissa, a North African chilli paste, for an extra kick of flavour.

Frequently asked questions