Ella Walter
Tagine is a North African dish, traditionally cooked in a clay pot with a conical lid. The word tagine refers to both the pot and the food cooked inside it. While tagine is usually made with chicken or lamb, almost any protein can be used. The dish is often a blend of sweet and savoury flavours, with spices like cinnamon, cumin, ginger, saffron, and turmeric. Tagines can be cooked in the oven or on the stovetop, and the pot itself can also be used as a serving dish.
| Characteristics | Values |
|---|---|
| Type of cookware | Tagine is a cone-shaped cooking vessel made of either ceramic or unglazed clay |
| Origin | Morocco |
| Ideal for | Rich, slow-cooked stews of meat, poultry, or fish |
| Ingredients | Aromatics, meat, vegetables, spices, oil, and water |
| Flavours | Sweet and savoury |
| Spices | Saffron, ginger, turmeric, coriander, paprika, cinnamon, cumin, cayenne pepper, salt, pepper, paprika, cardamom, clove, mace |
| Fruits | Apricots, prunes, raisins, dates |
| Vegetables | Butternut squash, zucchini, carrots, peas, tomatoes, peppers, celery, carrots, olives, preserved lemons, cilantro, parsley |
| Legumes | Chickpeas |
| Seafood | Cod, fish |
| Meat | Lamb, beef, chicken, duck, meatballs |
What You'll Learn
Meat, poultry, or fish
Tagine is a North African dish that is cooked in a clay pot with a conical lid. The unique shape of the tagine pot allows steam to circulate during cooking, creating condensation that drips back onto the ingredients, keeping them moist. This means that you don't need to add a lot of liquid to the dish.
Lamb Tagine with Prunes
This classic Moroccan tagine combines savoury lamb with sweet prunes and salty olives. The natural juices from the lamb and onion create steam that bastes the meat as it cooks over a low flame. The gentle heat ensures that the environment inside the tagine remains moist and does not dry out or burn.
Chicken Tagine with Artichoke Hearts and Peas
This Moroccan stew is full of flavour but doesn't contain much fat. Artichoke hearts add a lovely spring flavour to the dish, which is delicious when paired with a lemony Grüner Veltliner from Austria.
Chicken Tagine with Herbs and Harissa Olives
This outstanding dish is inspired by a recipe from an organic farmer in Fez, Morocco. It is especially flavourful because the bird is rubbed with tea before it's stewed and then roasted.
Fish Tagine with Potatoes, Tomatoes, and Peppers
Fish is also wonderful in a tagine. This recipe combines fish with potatoes, tomatoes, and peppers for a delicious and healthy meal.
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Vegetables
A tagine is a Moroccan stew traditionally cooked in an earthenware cooking vessel with a cone-shaped lid. The steam circulates inside the vessel, cooking the food with its own flavoured condensation. Tagines can be made with a variety of vegetables, and here are some ideas:
Ingredients
- Onions
- Garlic
- Chickpeas
- Lemon
- Butternut pumpkin/squash
- Capsicum/bell peppers
- Green beans
- Eggplant/aubergine
- Cauliflower
- Tomato
- Potatoes
- Carrots
- Sweet potatoes
- Turnips
- Zucchini
- Dried apricots
- Raisins
- Cumin powder
- Coriander powder
- Cardamom powder
- Saffron
- Ginger
- Cinnamon
- Cayenne
- Olive oil
- Vegetable stock/broth
- Parsley
- Cilantro
- Almonds
- Harissa
- Honey
- Green olives
- Preserved lemons
- Parsnips
- Peas
- Corn
- Lentils
- Red onions
- Prunes
- Coriander seeds
- Chilli
- Turmeric
- Ras el hanout
- Fennel seeds
- Sumac
- Caraway
Method
- Pan-roast each vegetable individually to get some colour on them before simmering.
- Saute the onions and garlic first.
- Add the spices and cook for a minute to let the flavours bloom.
- Add all the vegetables back in along with water or vegetable stock. The water should almost cover the vegetables.
- Cook covered in the oven for 30 minutes or simmer on the stove over a low heat.
- Add green beans and chickpeas, then simmer for another 15 minutes to reduce the liquid.
- Stir through lemon zest and lemon juice.
- Serve with couscous, rice, flatbreads, or cauliflower rice.
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Spices
A typical Moroccan spice blend includes cumin, coriander, turmeric, paprika, cardamom, and allspice. Cumin adds a slightly sweet, warm, earthy flavour with a slight nutty element and forms the base of the blend. Coriander adds a mild floral, lemon-like taste. Turmeric provides a wonderful golden colour and a slightly bitter, citrusy taste. Paprika adds a full-bodied flavour and a bright red colour; using smoked paprika will add a robust smoky flavour. Cardamom has a fresh, zesty taste and can be simultaneously sweet and spicy. Allspice is a berry that gets its name from its flavour, which is a combination of cinnamon, nutmeg, and cloves.
Other spices that can be included in a tagine spice blend are cinnamon, ginger, garlic powder, and cayenne pepper.
Some recipes suggest toasting and grinding whole spices to release their flavours and oils, but you can also use ground versions of the spices as a quick alternative.
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Oils
Tagines are a type of clay cooking vessel traditionally used in Morocco. They are used to cook a variety of dishes, typically involving layering aromatics, meat, and vegetables with spices, oil, and water. The type of oil used in a tagine can vary depending on preference and availability. Here are some options:
Olive Oil
Olive oil is a popular choice for cooking in tagines due to its health benefits and abundance in Morocco. It is often used in combination with other oils, such as vegetable oil, to balance cost and flavour. Olive oil is known for its strong flavour and can be drizzled over the dish just before serving to enhance the taste.
Vegetable Oil
Vegetable oil is a common and economical option for tagine cooking. It is often mixed with olive oil to create a blend that contributes flavour while being more affordable. Vegetable oil has a neutral flavour and a high smoke point, making it suitable for the long, slow cooking process of tagines.
Sunflower Oil
Sunflower oil is another alternative oil that can be used in tagines. It has a mild flavour and a high smoke point, similar to vegetable oil. It is a good option if you are looking for a more neutral-tasting oil that won't overpower the other ingredients.
Ghee (Clarified Butter)
Ghee, or clarified butter, is suitable for tagine cooking due to its high smoke point. It can add a rich, buttery flavour to the dish. However, it is important to note that ghee is not as readily available as other oils and may need to be prepared in advance.
Argan Oil
Argan oil is a less commonly used oil in tagine cooking. It is typically used as a finishing oil, adding a unique flavour to the dish. Argan oil has a distinct nutty taste and a lower smoke point, so it is not suitable for high-heat cooking but can be drizzled over the dish before serving.
When choosing an oil for your tagine, consider factors such as flavour, smoke point, availability, and cost. Each oil will impart a unique characteristic to your dish, so feel free to experiment and find the one that best suits your taste preferences and cooking needs.
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Breads
Tagines are incredibly versatile and can be used to cook a variety of dishes, including soups, breads and desserts. Here are some ideas for delicious breads you can bake in your tagine:
Moroccan Flatbread
This traditional Moroccan flatbread, also known as "khobz", is a perfect accompaniment to any tagine dish. It is typically made with a combination of flour, water, yeast, salt, and olive oil. The dough is rolled out into a thin circle and baked in the tagine until golden brown. This bread is perfect for scooping up the rich sauces and stews cooked in the tagine.
Spiced Olive Oil Bread
For a unique flavour, try baking a spiced olive oil bread in your tagine. This bread is infused with aromatic spices such as cumin, coriander, and paprika, which complement the earthy tones of the tagine. The olive oil adds a rich, fruity flavour and a tender texture to the bread.
Herbed Focaccia
Focaccia is a type of Italian flatbread that can be easily baked in a tagine. Simply prepare the dough with flour, yeast, olive oil, and warm water, and generously top it with fresh herbs such as rosemary, thyme, and oregano. The tagine's steam circulation will create a crispy exterior and a soft, airy interior.
No-Knead Bread
Tagines are perfect for baking no-knead breads due to their steam circulation and even heat distribution. Simply mix flour, salt, yeast, and water, and let the dough rest overnight. The next day, shape the dough and place it in the tagine to bake. This method produces a crusty, airy loaf with a chewy texture.
Sweet Raisin Bread
For a sweet treat, try baking a raisin bread in your tagine. This bread is studded with plump raisins and scented with cinnamon and nutmeg. The tagine's slow cooking process will fill your kitchen with the aroma of freshly baked bread.
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Frequently asked questions
You can cook a variety of dishes in a tagine, including meatball tagine in tomato sauce, vegetarian chickpea and carrot tagine, chicken tagine, beef tagine with creamed polenta, and shakshuka.
Tagine recipes typically include a blend of sweet and savoury flavours, with spices like cinnamon, cumin, cloves, nutmeg, paprika, peppercorn, coriander, ginger, and turmeric. You can use meat, fish, or chicken, along with vegetables like onions, celery, carrots, and garlic.
Here are some tips for cooking with a tagine:
- Line the bottom with a layer of vegetables like onions, celery, or carrots to prevent meat from burning and sticking.
- Add olive oil to create a thick and rich sauce.
- Put the meat, fish, or chicken in the centre, surrounded by vegetables.
- Add garnishes and spices for extra flavour.
- Add water or broth to keep the food moist, but not too much as the lid will trap the steam inside.
- Cook over low to medium heat for a long simmer, usually around two hours.
Tagine dishes are typically served with flatbread for dipping, or with couscous. You can also serve it with polenta, although this is less traditional.
Yes, if you don't have a tagine, you can use a deep frying pan with a lid or a flameproof casserole dish. A Dutch oven or slow cooker can also be used to achieve similar results.
