Delicious Tagine Cooker Recipes For Your Next Feast

Tagine is a traditional Moroccan dish, though it is common throughout the North African region known as the Maghreb, which also includes Algeria and Tunisia. The word tagine refers to both the cooking pot and the aromatic stew cooked inside. The pot is a type of earthenware with a round base and low sides, and a heavy, cone-shaped lid. The tagine is perfect for cooking rich, slow-cooked stews of meat, poultry, or fish, and makes a perfect one-pot meal to share. The unique, slow-cooked flavour that the clayware imparts to the food is what sets the tagine apart from other stews.

How to layer ingredients for a tagine

Tagine pots are used to cook and serve food, and they are ideal for making rich, slow-cooked stews. The process of layering ingredients in a tagine is relatively simple and typically involves the following steps:

Create a Base Layer

Line the bottom of the tagine with vegetables such as sliced onions, celery, or carrots to prevent the meat from sticking to the bottom and burning. You can also use garlic, either pressed, chopped, or left whole. This layer of aromatics will add flavour to the dish.

Add Oil

Add ample olive oil to create a rich sauce. Most recipes call for 1/4 to 1/3 cup of oil. You can also use a mix of olive oil and vegetable oil.

Arrange the Meat

Place the meat, poultry, or fish in the centre of the tagine, on top of the layer of vegetables. If using meat on the bone, place the pieces bone-side-down to reduce the risk of scorching. You can mound the meat in the centre and arrange vegetables around the perimeter.

Season the Meat and Vegetables

Create a mixture of Moroccan spices such as salt, pepper, ginger, paprika, cumin, turmeric, saffron, and cayenne pepper. Sprinkle the spices over the meat and vegetables, concentrating on the onions so that the spices meld with the oil and liquids to create a rich sauce.

Add Water or Broth

Carefully pour water, stock, or broth into the tagine near the side to avoid washing away the spices. Do not add hot liquid to a cold tagine or vice versa, as this can cause the tagine to crack. The amount of liquid added will depend on the type of meat and the size of the tagine.

Once you have added all the ingredients, place the tagine over low to medium-low heat and allow it to slowly reach a simmer. Be patient, as this can take up to half an hour.

How to choose the right type of oil for a tagine

A tagine is a North African cooking pot with a conical lid, used to prepare an aromatic stew with the same name. The stew is cooked slowly, allowing the spices and herbs to mingle without losing any flavour.

When it comes to choosing the right type of oil for a tagine, the most common choice is olive oil. Olive oil is used to brush the tagine pot before curing it in the oven. It is also used as an ingredient in the tagine dish, with recipes calling for between 1/4 to 1/3 cup of oil.

For the initial seasoning of the tagine pot, olive oil is brushed onto the entire surface of the pot, including the lid, and then baked in the oven. This process helps to seal the material, making it stronger and more durable.

For the tagine dish, a mix of olive oil and vegetable oil is often used. Olive oil contributes a lot of flavour, especially if it is extra virgin, and vegetable oil is a more cost-effective option. The full amount of oil called for in the recipe should be used to create a rich sauce. If the amount of oil is reduced, the sauce may become watery.

Other oils that can be used in a tagine dish include avocado oil, coconut oil, and other oils with a more distinct flavour, depending on personal preference.

How to avoid cracking your tagine

A tagine is a traditional North African clay cooking vessel used to prepare stews, soups, and other flavourful dishes. Here are some tips to avoid cracking your tagine:

Curing and Soaking

Before using a new tagine for the first time, it is important to cure and soak it. This helps to seal the porous clay and prevent cracking when exposed to high temperatures. The curing process involves soaking the base and lid in water for at least one hour or up to 24 hours, patting them dry, brushing the surfaces with olive oil, and then heating them in the oven.

Avoid Extreme Temperature Changes

Do not expose your tagine to extreme temperature changes, such as putting cold food or liquids into a hot tagine or placing a hot tagine on a cold surface. Heat your tagine slowly, using a heat diffuser on the stovetop, and avoid heating it above a low setting unless otherwise instructed.

Use a Heat Diffuser

To avoid direct contact between the tagine and the heat source, use a heat diffuser, especially if you have an electric stove or flat cooktop. This will help distribute heat more evenly and reduce the risk of cracking.

Avoid Thermal Shock

Do not add hot liquid to a cold tagine or vice versa, as thermal shock can cause cracking. Always ensure that the tagine and its contents are at similar temperatures to avoid thermal shock.

Proper Washing and Storage

After each use, wash your tagine by hand with mild soap, vinegar, or baking soda and hot water. Avoid using a dishwasher as tagines are not dishwasher-safe. Towel dry the tagine and store it with the lid slightly ajar to allow the clay to breathe.

Repair Small Cracks

Small hairline cracks may occur during use. To repair these, create a paste by mixing two teaspoons of water with one teaspoon of flour. Spread the paste on both sides of the crack and let it dry slightly before cooking as normal. The paste will act as a glue and fuse the crack back together when heated.

By following these tips, you can help prevent your tagine from cracking and ensure it lasts for many years of enjoyable cooking and delicious meals.

How to clean a tagine

A tagine is a cone-shaped cooking vessel traditionally used in Morocco, often made of unglazed clay or ceramic. Tagine cooking involves slow-cooked stews of meat, poultry, or fish, and the cookware itself imparts an earthy flavour to the food.

• Always let the tagine cool down before washing.
• Wash your tagine by hand with mild soapy warm water, baking soda or vinegar, and rinse well.
• Leave the tagine to dry thoroughly.
• Lightly coat the interior of the lid and base with olive oil before storing.
• Store your tagine with the lid slightly ajar so that air can circulate and help prevent mould or dampness.

Some additional tips:

• Glazed ceramic tagines can be washed in the dishwasher, but always check the instructions beforehand.
• Avoid subjecting your tagine to rapid changes in temperature, as this may cause cracking.
• Hand wash your tagine with very mild soap to avoid damaging the enamel.
• Do not use metallic pads or harsh abrasive cleaning agents, such as bleach.
• If there are severe food residues, soak the tagine in hot water for 15-20 minutes and then wash as usual.

How to serve a tagine

A tagine is a Moroccan dish, though it is common throughout North Africa. It is traditionally cooked and served in a clay cooking vessel also called a tagine, which is cone-shaped with a round and shallow base topped by a conical lid. The tagine is placed in the centre of the table and diners eat communally from it, using bread to scoop up the food. If you don't have a tagine, you can serve the dish on a platter or in a bowl.

If you're serving a tagine, it's a good idea to include some bread. This can be any crusty bread, such as a French baguette, or you could try your hand at making Moroccan khobz. Flatbreads are also a good option, as they are light and flaky but sturdy enough to hold the meat, vegetables and sauce.

In Morocco, tagines are often served with a variety of salads, commonly referred to as Moroccan side dishes. These are often cooked and can include dishes such as:

• Tomato and cucumber dip
• Spiced olives
• Green salad with preserved lemon dressing
• Carrot salad with vinaigrette
• Cheese briouats
• Roasted butternut squash soup
• Harira soup

Other side dishes that would complement a tagine include:

• Roasted garlic parmesan cauliflower
• Tabbouleh salad
• Pomegranate couscous
• Mint tea
• Saffron rice
• Cucumber raita

Frequently asked questions