The Tagine Cooking Pot: A Traditional Moroccan Delight

A tagine is a type of earthenware pot native to North African culture. It consists of a round, shallow bowl and a tall, conical lid. The pot is used for cooking and serving food, and its unique design traps steam inside, allowing it to trickle back down into the pot and create moist, flavourful dishes. Tagines are perfect for slow-cooking stews and other one-pot meals, and can be made from clay, ceramic or metal.

The history of the tagine

The tagine is a type of earthenware pot native to North African culture. The word 'tagine' is derived from the Arabic word 'ṭajīn', which itself comes from the Ancient Greek word 'tágēnon', meaning 'frying pan' or 'saucepan'. The history of the tagine dates back to the time of Harun al-Rashid, the fifth Abbasid Caliph, and the concept of cooking in a tagine appears in the famous One Thousand and One Nights, a collection of Arabic-language stories from the 9th century.

Historically, nomads in North Africa used the tagine as a "portable oven", allowing them to cook food while on the move. The tagine consists of two parts: a wide, shallow base unit with low sides, and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to trap steam inside and allow it to trickle back down into the pot, creating moist and flavourful dishes. This unique cooking method is well-suited to areas where water supplies are limited.

Tagines were traditionally made from earthenware clay and placed on an open fire or a bed of charcoal at a very low heat. Today, tagines are made from a variety of materials, including glazed earthenware, aluminium, and cast iron. They can be used on a gas or electric hob, but a heat diffuser is necessary to prevent the ceramic from cracking and breaking.

In addition to their practical use as a cooking vessel, tagines are also valued for their aesthetic qualities. Some tagines are designed as decorative serving dishes, often beautifully decorated with glazed paints.

How to season a tagine

A tagine is a type of earthenware pot native to North African culture. Tagines are used for cooking as well as serving food at the table. They are used to cook slow-cooked, meaty stews full of tender cuts of meat and vegetables.

Seasoning a tagine is essential to caring for and protecting it from breaking. It is also important to remove any raw clay taste. Here is a step-by-step guide on how to season a tagine:

• Soak the lid and base of the tagine in water for at least two hours, or overnight. If your tagine is too large for your sink, you can soak it in a bathtub or a bucket.
• Drain the water and let the tagine air dry.
• If your tagine is unglazed, rub olive oil on the interior and exterior of the tagine, including the lid. If your tagine is glazed, you can skip this step.
• Place the tagine in a cold oven and turn the heat up to 300°F/150°C. Leave it for two hours.
• Turn off the oven and let the tagine cool completely inside the oven. Do not take it out.
• Once the tagine is cool, remove it from the oven and wash it.
• Coat the interior of the tagine with olive oil.
• Your tagine is now ready to use!

It is important to note that seasoning is only done once, before the very first use of the tagine. After seasoning, your tagine will be ready for a lifetime of use.

How to cook with a tagine

A tagine is a type of earthenware pot native to North African culture. It is used for cooking and serving food. Tagines have a distinctive appearance, with a round base, low sides, and a tall, conical lid. The base is used for cooking ingredients, while the lid traps steam inside, allowing it to trickle back down into the pot and create moist, flavourful dishes.

Step 1: Prepare the Base Layer

Create a layer of vegetables such as onions, celery, or carrots at the bottom of the tagine. This will prevent the meat from burning and sticking. Add garlic and cooking oil, and lightly cook for a few minutes.

Step 2: Add Meat and Vegetables

Place your choice of meat, fish, or chicken on top of the layer of vegetables. You can also add more vegetables around the sides. Drizzle with olive oil and add a liquid base such as water or broth.

Step 3: Add Spices and Garnishes

Tagines are known for their fragrant spices. You can experiment with spices like cinnamon, cumin, cloves, nutmeg, paprika, peppercorn, coriander, ginger, and turmeric. Add a generous amount of spices to infuse with the other ingredients during the long cooking time.

Step 4: Cook on Low to Medium Heat

Place your tagine over low to medium heat and slow cook for a few hours. The exact cooking time will depend on the recipe, but it typically ranges from 1 to 4 hours. Remember to use a heat diffuser if you are cooking on a gas or electric stove.

Step 5: Serve and Enjoy

Once your dish is cooked, let the tagine stand for about 15 minutes before serving. Bring it to the dining table and serve directly from the pot. Traditionally, tagine dishes are eaten communally, with diners gathering around the pot and eating with their hands, using bread to scoop up the food.

How to clean a tagine

A tagine is a type of earthenware pot native to North African culture. Tagine pots are used for cooking and serving food. They are particularly good for slow-cooked, meaty stews.

• Always let the tagine cool down before cleaning.
• Hot water and baking soda (or salt) are usually sufficient for cleaning your tagine.
• If there are stubborn residues, fill the tagine 1/3 full with water and place over medium-low heat. Add 1 or 2 tablespoons of baking soda and bring to a simmer. Leave the liquid to simmer for 30 minutes and see if the residue has loosened. If not, leave the baking soda mixture in the tagine overnight.
• If necessary, you can use a very mild soap but rinse very well, especially if your tagine is unglazed, as you don't want it to absorb a soapy taste.
• Wash your tagine by hand with mild soapy warm water, baking soda or vinegar, and rinse well.
• Glazed tagines can usually be washed in the dishwasher, but always check the instructions first.
• After washing, pat dry and rub the inner surfaces of the tagine with olive oil before storing it.
• Store your tagine with the lid slightly ajar so that air can circulate and help prevent mould or dampness.

Tagine-friendly recipes

Tagine cooking pots are a type of earthenware pot native to North African culture. They are used to cook food slowly, with steam rising into the cone, condensing, and then trickling back down into the dish. The conical lid gives the pot its iconic appearance and helps to create moist and flavourful dishes.

When using a tagine, it's important to line the bottom with a layer of vegetables, such as onions, celery, and carrots, to prevent meat from burning and sticking. Olive oil is also essential, and recipes typically call for between 1/4 to 1/3 cup of oil for 4 to 6 people. This will create a rich sauce to be scooped up with bread.

Chicken Tagine

This traditional Moroccan dish involves chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It can be served with couscous.

Lamb and Butternut Squash Tagine with Apricots

This dish combines savoury lamb, salty olives, and ras el hanout with sweet butternut squash, apricots, and a touch of honey. The natural juices from the lamb and onion create steam that bastes the meat as it cooks, ensuring a moist and tender result.

Root Vegetable and Cauliflower Tagine with Parsley Yogurt

This vegetarian tagine can be made in advance and is perfect for dinner parties. It can also be adapted by adding lamb or chicken for a heartier option.

Shrimp and Vegetable Tagine with Preserved Lemon

This Moroccan shrimp stew features preserved lemons, a traditional ingredient made by macerating whole lemons in lemon juice and salt. It adds a unique tanginess to the dish.

Meatball Tagine in Tomato Sauce

This popular comfort food features well-seasoned meatballs (kefta mkaoura) in a spicy tomato sauce, garnished with poached eggs. It's a fast and easy option that's sure to please a crowd.

Vegetarian Chickpea and Carrot Tagine

This hearty vegetarian dish is highlighted by a touch of sweetness from cinnamon and honey. It can be served as an entree or side and is perfect for those seeking a meatless option.

Frequently asked questions