The Ultimate Guide To Cooking Tagine: In The Kitchen

Tagine is a North African dish, common throughout the Maghreb region, including Algeria, Tunisia, and Morocco. The name tagine refers to both the clay pot in which the dish is cooked and the food cooked inside it. Tagines are cooked slowly, either in the oven or on a stovetop, and the pot's conical lid allows steam to circulate, creating condensation that drips back onto the ingredients, keeping them moist. While traditional tagine pots are made from earthenware, many modern cooks opt for metal or glazed ceramic tagines for convenience. Tagine recipes typically feature a blend of sweet and savoury flavours, with meat, vegetables, and fruit cooked in a rich spice blend.

Tagine cooking tips

The tagine is a Moroccan dish that is common throughout North Africa. It is revered for its blend of sweet and savoury flavours. The word "tagine" refers to both the conical-shaped dish and the food cooked inside it. Here are some tips for cooking with a tagine:

Getting Started:

Before cooking, bring the tagine to room temperature. Placing a cold tagine, especially an unglazed earthenware one, on a hot surface can cause it to crack. Some tagines are designed for the oven or stovetop, while others are for decorative serving only. Traditionally, tagines are made from earthenware, but these require special care, so many cooks prefer metal or glazed ceramic tagines.

Cooking:

Lightly cook the onion and spices. Add the meat and pour over the liquid, then cover with the lid. Since the tagine creates steam as it cooks, you don't need to add too much liquid. You can cook your tagine slowly in the oven or on the stovetop. Always use your tagine on low to medium heat, and consider using a heat diffuser to protect it from cracking.

Serving:

Tagines are great for serving, too. Just remember that the base will be hot, so protect your table.

Cleaning:

Never put a tagine in the dishwasher. Always hand wash your tagine after use. Store your tagine with the lid slightly ajar to allow for air circulation and prevent a build-up of flavours.

Alternative:

You can make a tagine without the dish by using a deep frying pan with a lid or a flameproof casserole dish.

Tagine recipes

Tagines are cooked slowly, either in the oven or on a stovetop. The conical lid allows steam to circulate during cooking, creating condensation that drips back onto the meat, fish, or vegetables, keeping the food moist.

• Bring the tagine to room temperature before cooking. A cold tagine placed on a hot surface can 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.
• Remember to protect your table when serving as the base of the tagine will be hot.
• You can also make a tagine in a deep frying pan with a lid or a flameproof casserole dish if you don't have a tagine dish.
• Moroccan chicken meatball tagine
• Vegetable tagine with apricots
• Lamb and butternut squash tagine with apricots
• Chicken tagine with herbs and harissa olives
• Root vegetable and cauliflower tagine with parsley yoghurt
• Shrimp and vegetable tagine with preserved lemon
• Chicken tagine with artichoke hearts and peas
• Lamb tagine with green olives and lemon
• Saffron chicken tagine
• Spiced short rib tagine

Tagine serving suggestions

The tagine is a versatile dish that can be served in a variety of ways. Here are some suggestions to make your tagine-serving experience enjoyable and memorable:

Choose the right tagine pot: Not all tagine pots are made for cooking. Some are purely decorative serving dishes. Make sure you have a tagine pot that is suitable for cooking if you plan to use it on the stovetop or in the oven.

Bring the tagine to room temperature: Before cooking, it is important to bring the tagine to room temperature, especially if you are using an unglazed earthenware tagine. Placing a cold tagine on a hot surface can cause it to crack.

Protect your table: The base of the tagine can get very hot, so make sure to protect your table or serving surface when serving the dish.

Serve with flatbread: Tagines are traditionally served with flatbread, which is used for dipping into the complex and fragrant sauce. Any type of flatbread, such as pita bread, can be served at room temperature or warmed up so it is pliable.

Serve with couscous: You can also serve your tagine with couscous, either on the side or spread on a shallow platter with the tagine poured on top. It is a great way to soak up all the delicious flavours of the tagine.

Add vegetables: Feel free to add vegetables to your tagine during the last 45 minutes of cooking. Chunks or slices of winter squash, eggplant, zucchini, and tomatoes are all great options. Just be sure to add a little water if the pot looks dry.

Use alternative cookware: If you don't have a tagine, you can still make a delicious tagine dish. A deep frying pan with a lid or a flameproof casserole dish can be used as an alternative. A Dutch oven with a tight-fitting lid will also work well and create a similar steaming effect.

Remember to hand wash: Never put your tagine in the dishwasher. Always hand wash it after use to ensure it stays in good condition.

By following these suggestions, you can elevate your tagine-serving experience and impress your family and friends with this delicious and aromatic dish.

Tagine alternatives

A tagine is a type of slow-cooked North African dish that is cooked in a large, conical-shaped pot with the same name. The pot has a tight-fitting, cone-shaped lid that allows steam to circulate and condense, keeping the food moist. While a tagine pot is ideal for cooking this type of dish, there are several alternatives you can use if you don't have one. Here are some options:

• Dutch Oven: A Dutch oven is a cast-iron or ceramic pot with a tight-fitting lid. It is excellent for cooking food quickly while retaining moisture, resulting in tender meat and succulent flavours. Most tagine dishes can be cooked in a Dutch oven on the stove or in the oven in under an hour.
• Instant Pot: The Instant Pot is a multi-purpose pressure cooker that can be used for various dishes, including tagine. It is incredibly versatile and efficient, with most meals ready in 15-20 minutes. It is perfect for those who want a quick and healthy meal.
• Slow Cooker (Crock Pot): A slow cooker is another alternative for cooking tagine dishes. It allows you to prepare meals in advance and have them ready by the time you return home. While it may take longer than an Instant Pot, it is still a convenient option for busy individuals who want to enjoy a tasty Mediterranean meal.
• Deep Frying Pan with Lid: If you don't have a tagine pot, you can use a deep frying pan with a lid. This option may require a bit more attention during cooking, but it can still help you achieve similar results.

Remember, when cooking tagine dishes without a tagine pot, it is important to bring your cooking vessel to room temperature before placing it on a hot surface to avoid cracking. Additionally, these alternatives may require slight adjustments to cooking times and techniques, but they can still help you create delicious tagine meals.

Tagine cleaning and storage

Tagines should be hand-washed with mild soap, baking soda, or vinegar. Leave the tagine to dry thoroughly, and then lightly coat the interior of the lid and base with olive oil before storing. Store your tagine with the lid slightly ajar to allow for air circulation and to prevent a build-up of flavours and mould. Glazed ceramic tagines are more prone to mould, so this step is especially important for this type of tagine.

Before its first use, a tagine should be seasoned to strengthen it and, if unglazed, to remove a raw clay taste. To season a tagine, soak the lid and base in water for at least two hours or overnight. Drain the water and dry the tagine. If the tagine is unglazed, rub the interior and exterior of the lid and base with olive oil. Place the tagine in a cold oven and turn it on to 300°F/150°C. Set a timer for two hours, then turn off the oven and leave the tagine to cool completely inside. Wash the cooled tagine by hand and coat the interior with olive oil before storing or using.

To prevent cracking, avoid subjecting your tagine to high heat or rapid changes in temperature. Use a low burner setting or an oven temperature of no more than 325°F/160°C, and always bring the tagine to room temperature before cooking. Never place a cold tagine on a hot surface or add cold food or liquids to a hot tagine.

Frequently asked questions