What do I do with a tagine?
Tips for Cooking in a Moroccan Tagine
- Presentation. The tagine doubles as both a cooking vessel and a serving dish that keeps the food warm. ...
- Cooking. Tagines are most often used on the stovetop but can also be placed in the oven. ...
- Liquids. ...
- Have Patience. ...
- Cleaning. ...
Can you use a tagine in the oven?
Tagines are most often used on the stovetop but can also be placed in the oven. When cooking with a tagine on the stovetop, the use of an inexpensive diffuser between the tagine and the heat source is essential. Simply so, How do you prepare a tagine for the first time? Place the tagine or other clay cookware in a cold oven.
How to use a tagine pot step by step?
TRADITIONAL MOROCCAN TAGINE RECIPE | TRAVEL FOOD ATLAS
- Heat olive oil in your Moroccan tagine pot. ...
- Next, add grated ginger and minced garlic to the pot and saute for another two minutes. ...
- Next, it is time to add your spice mix to the pot. ...
How to cure your new tagine?
Please follow these simple instructions below for maximum results:
- WATER: The new tagine needs to be first submerged in water for at least 1 hour. ...
- OLIVE OIL: All you need is 3 table spoons of olive oil, 2 for the base and one for the lid. ...
- HEAT: While the tagine is still wet with the oil applied to it, place it in the oven as shown in the first or second photos, and set temperature ...
Is it worth buying a tagine?
A durable cast-iron tagine is a great option for less-experienced cooks, since they don't crack or burn as easily as clay. They cook well over very high heat, too, and can even be thrown in the oven if you run out of space on the stovetop.
What is the point of a tagine?
There are many types of tagines, but they all work the same way. The conical lid allows steam to circulate during cooking, which then creates condensation that drips back onto the meat, fish or vegies, keeping food moist.
Do tagines make a difference?
The tagine is the matriarch of the slow-cooker family. Its distinct shape (somewhat like a Basotho hat, don't you think?) isn't just for decoration. The sloped walls create the perfect surface for converting rising steam into condensation, which gathers and returns to the bottom of the dish.
What is a substitute for tagine?
If you don't own a tagine, substitute the widest, shallowest Dutch oven or heavy skillet you have (something good for low, slow cooking). Use a tight-fitting lid or tin foil in place of the conical tagine top. Serve it with couscous or with bread.
Can I cook tagine without a tagine?
Tagine or Dutch oven A tagine is the traditional clay cooking vessel for the dish; it has a base that is wider than its tall, cone-shape top. But you don't need a tagine to make this recipe. Use a Dutch oven or another lidded pot instead, as long as the lid fits tightly.
Does a tagine go in the oven?
The versatile tagine pot can be used both on top of the stove or put in the oven. Dishes that are cooked in the pot can be taken straight to the table and served from there. Because of this, they are ideal for recipes for dinner parties or family gatherings.
Can I use my tagine on a gas hob?
USING YOUR TAGINE POT AT HOME So, to use your tagine pot at home, on a gas or electric hob, use a heat diffuser and start at a very low temperature, then slowly raise the heat as necessary. This will allow your earthenware pot to not crack if exposed to a thermal shock.
Do you put a tagine in the oven or on the hob?
Tagines are most often used on the stovetop but can also be placed in the oven. When cooking with a tagine on the stovetop, the use of an inexpensive diffuser between the tagine and the heat source is essential.
What is the difference between a Dutch oven and a tagine?
While tagines are similar to other thick-walled pots with tight-fitting lids, such as Dutch ovens, what makes them unique are their conical shape, which promotes steam circulation with very little water.
Does Le Creuset make a tagine?
The Le Creuset Cast Iron Moroccan Tagine is a traditional cooking vessel of the slowly simmered, heavily seasoned cuisines of North Africa. The distinctive cone-shaped stoneware lid promotes natural steam circulation to keep beef, lamb and other meats perfectly tender and exceptionally flavorful.
Is a tagine the same as a slow cooker?
A tagine is a Moroccan cooking vessel that is conical in shape and acts as a slow cooker. Traditionally, tagine is both the pot and the food that is cooked in it.
What is tagine in English?
Definition of 'tagine' 1. a large, heavy N African cooking pot with a conical lid. 2. a N African stew with vegetables, olives, lemon, garlic and spices, cooked in a tagine. Word origin.
What does a tagine taste like?
Tagines are definitely flavor-dense but are not necessarily spicy or hot. The use of fruits such as apricots or dates and almonds are common, and honey often adds a slight sweetness to an otherwise savory dish. The word “tagine” also refers to the traditional clay and ceramic pots in which the tagines are prepared.
Are tagines healthy?
These eye-catching ceramic pots are used to make moist and delicious vegetables, chicken, lamb and fish in a rich stew, slow cooked to perfection. A staple in kitchens in Morocco, tagines also present one of the healthiest ways to make food.
How do you cook with a tagine on a gas stove?
USING YOUR TAGINE POT AT HOME So, to use your tagine pot at home, on a gas or electric hob, use a heat diffuser and start at a very low temperature, then slowly raise the heat as necessary. This will allow your earthenware pot to not crack if exposed to a thermal shock.
Is tagine a stew?
Algerian and Moroccan tajine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tajines.
1. Tagine dishes are easy to make
It’s easy to put together a tagine dish. You can use just about any vegetables that you’ve got on hand and put them into your tagine with the meat of your choice for a quick dinner.
2. Tagine dishes are healthy
Most tagine recipes use olive oil, which is a healthy source of fat. You only need a small amount of oil for tagine dishes, as most recipes don’t involve frying. The food is cooked thanks to the steam that builds up, with even heat distribution thanks to the tagine lid’s conical shape.
3. Tagine dishes offer a unique flavor
Anyone who regularly uses a tagine will tell you that the earthy taste of meals cooked in a tagine is far superior to anything cooked in standard pots or pans. The aroma of the fired earth tagine will infuse your dish with a smoky and exotic freshness that’s hard to replicate otherwise.
4. You can use cheaper cuts of meat
The cheaper – or tougher – cuts of meat become infused with flavor when you cook them slowly. You can use budget cuts of meat such as shank, bone-in short ribs, oxtail, chuck roast, or lamb on the bone.
5. Veggie dishes are simple to make
If you are vegan or veggie, tagine dishes are simple to make without meat. You can use a mixture of eggplant, peppers, chickpeas, and potatoes with a delicious sauce.
6. Tagine dishes can go from stove to table
Once you have finished cooking your dish, you can bring it straight to the table to serve it from the tagine. Tagines are beautiful, and some have even been devised for serving only, but you could use any cooking tagine.
7. Tagine dishes are rich in history
The use of tagine dishes goes back for centuries. The Berbers first used tagine pots, but the dishes have transformed over time from Arab and Ottoman influences and changes when Moorish refugees left Andalusia and France.
The term refers to both a type of cookware and a stew
Christine Benlafquih is a freelance writer and cooking class instructor with a background in Moroccan cuisine.
Tagine the Vessel
Today, ceramic tagines are practical yet exquisite examples of Moroccan artisanship, and many are showpieces as well as functional cooking vessels. Some tagines, however, are intended only to be used as decorative serving dishes.
Tagine the Stew
Tagines are primarily used to slow-cook savory stews and vegetable dishes. Because the lid of the tagine traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables to buttery tenderness.
Using a Tagine at Home
When cooking with a tagine, there are a few things you need to plan for, from preparing the vessel to having the correct equipment for your stovetop. Before using a tagine for the first time, you'll want to season it. This includes soaking it, rubbing with oil, and placing it in the oven for a couple of hours.
What to Look For
The fit: A tagine is made of two pieces that fit together snuggly. So you want to check if your tagine has a good fit by opening and closing the lid a few times to make sure there’s no wiggle room or gaps along the edge.
The Styles
There are four main varieties of cooking tagines: glazed, unglazed, aluminum, and cast iron. Each has its pros and cons, depending on your personal cooking needs.
Preparation, Care, and Storage
Christine Benlafquih is a freelance writer and cooking class instructor with a background in Moroccan cuisine.
Temperature Precautions During Use
Authentic Moroccan clay and ceramic tagines will crack if subjected to high heat. The same applies to other types of clay cookware. Unless otherwise directed, use a low burner setting or an oven temperature of no more than 325 F/160 C, and wait patiently for the tagine to reach a simmer. Heat diffusers are recommended for cooking on a burner.
Washing and Storing
Hand wash your tagine with very mild soap, baking soda or vinegar, and rinse well. Leave the tagine to dry thoroughly, and then lightly coat the interior of the lid and base with olive oil before storing.
Curing a Tagine
Some darkening or staining should be expected with the use of a tagine; this is a desirable characteristic. According to Moroccan cookbook author Paula Wolfert, you can speed up this darkening by "curing" the tagine instead of just seasoning it.
Cooking with a Tagine
If you have ever ordered a traditional Moroccan tagine dish in a restaurant, half the fun is when the tagine, a colorful, earthenware pot, arrives at your table. As the tagine top is removed, a large cloud of steam billows into the air and the unique smells of moroccan cuisine enters the nostrils.
Cooking without a Tagine
When I first began cooking foods from the Mediterranean Diet I was afraid to try a tagine dish because I didn’t actually own a tagine. That all changed when I recently talked with my friend Hafid Assab, who owns the Mosaic Cafe, a Moroccan restaurant in my hometown of Northampton, MA.
Dutch Oven
A Dutch Oven is one of my most used cooking pots for Mediterranean cooking. It is a cast iron or ceramic pot with a tight lid. It is superior for cooking foods quickly and because it keeps the moisture in, it creates tender, fall off the fork meat and succulent flavors. Most tagine dishes will cook on the stove or in the oven in an hour or less.
Instant Pot
The Instant Pot is a multi purpose pressure cooker that can make anything from yogurt to tasty tagine recipes. It is incredibly versatile and most dishes are done in 15-20 minutes. It has truly revolutionized cooking and it is perfect for busy people who want to eat healthy and delicious food.
Products from Amazon.com
Try our Instant Pot Moroccan Chicken Tagine with Green Olives, Peppers and Lemon. 20 minutes cook time!
Crock Pot (Slow Cooker)
Although the Crock Pot has lost some of it’s steam because of the introduction of the Instant Pot it still is a great tool for Mediterranean cooking. I love that I can prep a soup or stew in under 10 minutes in the morning and come home to the amazing smells in the afternoon. I still consider it a must have for any Mediterranean cook on the go.
TAGINE POT: A BASIC HOW-TO GUIDE FOR BEGINNERS
It’s practical, it’s easy to use, and it makes delicious food… It’s the tagine pot, and although you may not have heard of it before, this versatile piece of cookware is something you should strongly consider adding to your kitchen.
What is a tagine pot? What does it look like?
A tagine pot is a type of earthenware pot native to North African culture. They are slow cookers with round bases and low sides that are used in ovens and on stovetops to make foods like meaty stews.
How do you cook with a tagine pot?
Cooking with a tagine pot is a relatively simple process. Tagine pots use a slow-cooking process similar to Dutch ovens or cast iron casserole pots.
What types of tagine pots are there?
Tagine pots come in four different forms that each have their own characteristics:
What types of recipes can I make in a tagine pot?
Because tagine is a type of cooking rather than a specific dish, there are many delicious recipes you can try out with your tagine pot:
This ceramic cone-shaped cooking vessel makes delicious dishes
Christine Benlafquih is a freelance writer and cooking class instructor with a background in Moroccan cuisine.
A Quick Look at the Moroccan Tagine
A tagine is a cone-shaped cooking vessel traditionally used in Morocco; it is made of either ceramic or unglazed clay. Both materials are quite common in Morocco, but the unglazed clay adds rustic, earthy flavor and aroma to whatever is being cooked in it.
Arrange the Base Layer
Once seasoned, tagines are quite easy to use. The first step of making a tagine recipe is to place a layer of sliced onions across the base of the tagine, creating a bed for the remaining ingredients. The bed of onions will prevent the meat from sticking to the bottom and burning.
Add the Garlic
Next comes the garlic. You can use a garlic press, but you can also just as easily chop the garlic or, if you like, leave the cloves whole. By adding the garlic with ingredients at the bottom, you are assured that it will fully cook and meld with the sauce.
Add Olive Oil
Ample oil is the foundation of a rich sauce in a tagine, so don't be afraid to use the full amount called for in a recipe. Most tagine recipes specify 1/4 to 1/3 cup oil. If you do reduce the oil, know that you will end up with less sauce or a watery sauce.
Arrange the Meat in the Center
Meat, poultry, or fish is usually arranged in the center of the tagine. If you're using meat on the bone, place the pieces bone-side-down to reduce the risk of scorching the meat.
Mix the Moroccan Spices
Although not absolutely necessary, combining your Moroccan spices before using them does allow for more even distribution of seasoning. This recipe calls for mixing salt, pepper, ginger, paprika, cumin, turmeric, saffron, and a little cayenne pepper in a small bowl.
Click Play to See This Moroccan Chicken Tagine Come Together
"This tagine has a bold, bright flavor infused with preserved lemon, olives, and Middle Eastern spices. Buy chicken pieces to save time. I don't have a tagine, so I roasted the dish in the oven. It was delicious with couscous and roasted cauliflower. I passed lemon wedges and harissa at the table." — Danielle Centoni
Tips
For either method, you can cut a whole chicken into either halves or individual pieces prior to marinating. The pieces may fit better in a tagine; the halves are easier to handle in the oven and can be cut after cooking.
Can I Put My Tagine in the Oven?
Traditionally, tagines sit on a bed of charcoal bricks specifically designed to retain their heat for hours. However, home cooks may find it more practical to put the tagine in a low oven or over low heat on the stovetop instead.
