The Perfect Temperature For Baking A Tagine

Tagine is a cooking style that originated in Morocco and is traditionally cooked over coals. The word tagine refers to both the clay or ceramic pot and the food cooked inside it. The pot has a distinctive conical lid that traps steam, allowing it to condense and drip back onto the food, keeping it moist. Tagines are ideal for slow-cooked meals, as they retain heat and lock in moisture, allowing flavours to develop and ingredients to become tender. While they were traditionally cooked over coals or an open flame, tagines can also be used in the oven or on a stovetop. When cooking with a tagine in the oven, it is important to ensure that the tagine is seasoned and that the oven temperature is set to no more than 325 to 350 degrees Fahrenheit.

How to season a tagine pot

A tagine is a large but shallow ceramic or clay pot with a conical lid. Tagine cooking involves creating delicious, flavoursome, and tender stews that are slow-cooked to perfection. Before using a tagine, it is important to season it to prevent it from cracking when placed on a hot stove. Here is a step-by-step guide on how to season a tagine pot:

Soaking

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 use a bathtub or a bucket. This step is essential for the clay to fully absorb water.

Drying

After soaking, drain the excess water and let the tagine dry. If your tagine is unglazed, rub olive oil on the interior and exterior of the lid and base. If your tagine is glazed, you can skip this step.

Oven Seasoning

Place the tagine in a cold oven and set the temperature to 300°F/150°C. Leave it for about two hours. Then, turn off the oven and let the tagine cool down completely.

Washing and Oil Coating

Once the tagine has cooled down, wash it and coat the interior with olive oil. Your tagine is now ready for cooking!

Additional Tips

• Avoid subjecting the tagine to extreme temperature changes to prevent cracking.
• Use a diffuser when cooking on a stovetop to protect the tagine from direct heat.
• Always hand wash your tagine with mild soap, baking soda, or vinegar, and rinse well.
• Store your tagine with the lid slightly ajar to allow air circulation and prevent moulding.

Now that you have seasoned your tagine, you can start cooking delicious, slow-cooked meals!

Tagine cooking tips

Seasoning Your Tagine

Before using your tagine for the first time, it's important to season it. This will strengthen the tagine, preventing it from cracking when exposed to heat. To season your tagine, follow these steps:

• Soak the lid and base in water overnight. If it's too large for your sink, you can use a bathtub or bucket.
• Drain and dry the tagine, then rub the interior and exterior with olive oil. If your tagine is glazed, you can skip this step.
• Place the tagine in a cold oven, then set the temperature to 300°F (150°C). Leave it for about two hours.
• Turn off the oven and let the tagine cool completely.
• Wash and coat the interior with olive oil again before its first use.

Oven Temperature

When cooking with a tagine in the oven, always place a cold tagine in a cold oven. Set the temperature to no higher than 325-350°F (163-177°C). Avoid extreme temperature changes as they can cause the tagine to crack.

Stovetop Cooking

Tagines are typically used on stovetops. When cooking on a stovetop, always use a diffuser between the tagine and the heat source. A diffuser is a flat metal paddle that distributes heat evenly, preventing the tagine from cracking. Keep the heat low or medium-low to avoid damaging the tagine or scorching your food.

Slow Cooking

Tagine cooking is a slow process. Allow your tagine to reach a simmer slowly and then let it cook for an extended period. For example, poultry cooks for about two hours, while beef or lamb may take up to four hours. Avoid frequently lifting the lid to check on the food, as this can interrupt the cooking process.

Ingredients

Tagines are typically cooked with a base layer of onions, celery, or carrots with garlic. Add a layer of olive oil, then arrange your main ingredient (meat, fish, or vegetables) in the center. Add spices like cinnamon, turmeric, cilantro, or cumin, and garnish with herbs or fruits like apricots. Remember to use oil liberally to prevent scorching and enhance flavor.

Tagine-friendly recipes

Tagines are slow-cooked stews made with meat, poultry, fish, or vegetables with spices, fruit, and nuts. They are cooked in a tagine—a large but shallow ceramic or clay pot that comes with a conical lid. The unique shape of the lid traps moisture, keeping the food succulent and flavourful.

Lamb Tagine with Green Olives and Lemon

This recipe skips the traditional step of browning the meat before braising it, giving the lamb a buttery, melt-in-the-mouth texture. The dish is flavoured with ginger, cumin, coriander, olives, and lemon; the broth is delicious over couscous.

Chicken Tagine with Artichoke Hearts and Peas

This Moroccan stew is full of flavour without much fat, thanks to chef Joël Robuchon's technique of simmering it in a spiced broth. Artichoke hearts add a lovely spring flavour to the dish. It pairs wonderfully with a lemony Grüner Veltliner from Austria.

Lamb and Butternut Squash Tagine with Apricots

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. The savoury lamb, salty olives, and ras el hanout are balanced by sweet butternut squash, apricots, and a touch of honey.

Root Vegetable and Cauliflower Tagine with Parsley Yogurt

This vegetarian dish can be made in advance, making it a great option for dinner parties. Lamb or chicken can be added to this spiced Moroccan tagine for a non-vegetarian option.

Lamb Tagine with Dates and Sweet Potatoes

This is a wonderful dish that improves with keeping. It's a great option for feeding a group, or you can freeze portions.

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.

Duck Tagine with Clementines

Duck goes really well with Moroccan spices and the sweet flavours of honey and fresh fruit.

The best temperature for cooking tagine in an oven

Tagine is a delicious Moroccan dish that is traditionally cooked over coals or an open flame. However, it can also be cooked in an oven or on a stovetop. The tagine pot is typically made of clay or ceramic and has a conical lid, which traps moisture and allows it to circulate, keeping the food moist and flavourful.

When cooking tagine in an oven, it is important to remember that clay tagines are sensitive to heat and extreme temperature changes. Therefore, it is recommended to:

• Place the cold tagine in a cold oven and then set the temperature to no more than 325 to 350 °F (162 to 176 °C).
• Avoid subjecting the tagine to extreme temperature changes, such as adding very hot liquids to a cold tagine or placing a hot tagine on a very cold surface.
• Use a heat diffuser if cooking on a stovetop, as it protects the tagine from direct contact with the heat source and prevents cracking.
• Cook on low to medium-low heat to avoid damaging the tagine or scorching the food.

The ideal temperature for cooking tagine in an oven is between 300 to 350 °F (148 to 176 °C). It is important to bring the tagine to room temperature before placing it in the oven to avoid cracking. The oven temperature should not exceed 350 °F (176 °C) to ensure the tagine does not crack.

When preparing a tagine for cooking, it is essential to season the pot first. Seasoning strengthens the tagine and removes any raw clay taste. To season a tagine, soak the lid and base in water overnight, dry, and rub with olive oil. Place the pot in the oven at 300 °F (150 °C) for two hours, then turn off the oven and let the pot cool completely. Wash and coat with olive oil again before using.

Tagine cooking is a slow and tender process, so patience is key. It is best to avoid disturbing the meal once all the ingredients have been added. The beauty of tagine cooking is that the pot can be used as a serving dish as well, making it perfect for dinner parties or family gatherings.

How to clean a tagine pot

To cook a tagine in the oven, place the cold tagine in a cold oven on a rack and set the temperature to no higher than 325-350°F (160-180°C).

To clean a tagine pot, start by allowing the cookware to cool. Then, hand wash the tagine with warm water, baking soda, or vinegar. If you have burnt food stuck to the bottom of the pot, fill the tagine with water, add baking soda, and leave to simmer for 30 minutes. If the residue doesn't loosen, leave the mixture in the tagine overnight. You can also try using a baking soda paste or hot vinegar and baking soda.

Once the tagine is clean, dry it thoroughly and rub the inner surfaces with olive oil before storing. Leave the lid slightly ajar to allow air to circulate and prevent mould from forming. Glazed tagines can usually be washed in the dishwasher, but always check the instructions first.

Frequently asked questions