how do you use a tagine clay

How to Use a Tagine

• 1. Season the tagine. A tagine should be seasoned before using to strengthen and seal it, and, if it is unglazed, to remove the taste of raw clay. ...
• 2. Make the base layer. ...
• 3. Add olive oil. ...
• 4. Add meat, poultry, or fish. ...
• 5. Season with spices. ...
• 6. Garnish the dish. ...
• 7. Add enough water or broth. ...
• 8. Cook the tagine. ...

Full Answer

What temperature do you cook with a clay tagine?

The tagine is then placed in a cold oven which is then set for 350 degrees Fahrenheit for two hours. Some cooks use a heat diffuser with their clay tagine when cooking on the stovetop.

How do you clean a tagine?

You will need a large basin for soaking, olive oil, and an oven. Soak the lid and the base in water for at least two hours, or overnight. Drain the water and dry the tagine (or other clay cookware). Place the tagine or other clay cookware in a cold oven. After two hours, turn off the oven, and leave the tagine to cool completely in the oven.

How to season a tagine pot?

Once the tagine pot is dry, the seasoning will include brushing the tagine pot with olive oil and cooking it in the oven for some time. It’s important to follow the steps, hours, and temperatures. Once you are done, you will be able to use your tagine pot immediately. Tagine pots don’t like sudden changes in temperatures.

How do you keep a clay tagine from cracking?

Another important thing to remember is that clay tagines are really sensitive to heat. So always use your tagine pot on a low-to-medium heat and ALWAYS use a good-quality heat diffuser. Otherwise, it’s only a matter of time before your tagine cracks.

How do you use a tagine for the first time?

Preparing your tagine pot for tagine cookingSoak the lid and the base in water in your sink overnight. ... Drain and dry and then rub the interior and exterior with olive oil. ... Place the pot and lid in your oven and turn the temperature up to 300 F/150 C, and leave it for two hours.More items...•

How do you use a clay tagine in the oven?

If you use a clay or ceramic tagine in an oven, place the cold tagine in a cold oven on a rack, then set the temperature to no more than 325 to 350 F. Some recipes may call for browning the meat at the beginning, but this really isn't necessary when cooking in a tagine.

Do I need to soak my tagine before cooking?

To work well, a tagine needs to be soaked in water before use. Ideally, soak your tagine for 24 hours before using it. However, if you're pressed for time, 2 hours is the minimum. Regardless of if you use a stove top or oven, the important thing to remember is to slowly warm up the tagine to prevent it from cracking.

How do you cook with a ceramic tagine?

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Does cooking in a tagine make a difference?

The benefit to cooking a tagine (the meal) in a tagine (the pot) is the pot seals in all of the flavorful ingredients that usually have a bit of moisture from sauce and vegetables, then that moisture goes up the sides of the lid and back down over the ingredients, creating a self-basting, flavor-enhancing cycle of ...

What else can I cook in a tagine?

Now that you've mastered how to use your tagine, see below for some creative recipe ideas using your tagine.Moroccan lamb tagine. ... Moroccan chicken with preserved lemons and olives. ... Moroccan chicken and apricot. ... Kefta Mkaouara (Moroccan meatballs). ... Mqualli (Fish tagine). ... Moroccan vegetable tagine. ... Shakshuka.

Are tagines worth buying?

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.

How do you stop a tagine from cracking?

Authentic Moroccan clay and ceramic tagines will crack if subjected to high heat. Unless otherwise directed, use a low burner setting or an oven temperature of no more than 160° C, and wait patiently for the dish to reach a simmer. Heat diffusers are recommended for cooking.

Can I use a clay tagine on a gas stove?

Using tagines on Gas or Electric Stoves You can perfectly use your tagine pot on your Gas or Electric stove if you use your tagine pot on a heat diffuser on low-to-medium heat.

Does a glazed tagine need seasoning?

For premium results when cooking in your new Tagine or Tangia (glazed or not glazed), it is highly recommended, if not mandatory, that it is seasoned before initial use.

How does a tagine work?

The tagine's conical shape makes a uniquely moist, hot environment for the dish being cooked. The base is wide and shallow, and the tall lid fits snugly inside. As the food cooks, steam rises into the cone, condenses, and then trickles down the sides back into the dish.

What goes with Moroccan tagine?

The best side dishes for tagine include pomegranate couscous, Moroccan flatbreads, mint tea, and buttered saffron rice. You can also serve dishes such as crusty bread, roasted butternut squash, and tabbouleh salad. Try roasted cauliflower, cucumber raita, or carrot salad for a light accompaniment to a tagine.

Do you have to season a ceramic tagine?

Whether you buy a tagine online or purchase one in Morocco, it should be "seasoned" before its first use to both strengthen it and, if unglazed, remove a raw clay taste. The same procedure applies to other types of clay cookware such as the tangia.

Should a tagine have a hole in the lid?

Hole or no hole? Some tagines feature a controversial opening either in the handle or lid. The idea is that the hole releases steam, which helps concentrate the liquid cooking inside. Traditionalists, however, decry the opening, saying it goes against the whole point of a tagine in the first place.

Why did my tagine crack?

A crack! It is normal for tagines to develop small hairline cracks along the bottom and insides of the tagine. Often this occurs when the tagine does not have enough liquid in it and the food is dry while cooking, or when there is uneven heating of the tagine.

Is there a hole in a tagine?

Some tagines have a small hole at the top of the lid that releases steam, meaning the sauce reduces as the steam escapes. But if your tagine doesn't have a hole, reduce the sauce by removing the lid in the last 15-30 minutes of cooking.

Presentation

The tagine doubles as both a cooking vessel and a serving dish that keeps the food warm. Dishes served in a tagine are traditionally eaten communally; diners gather around the tagine and eat by hand, using pieces of Moroccan bread to scoop up meat, vegetables, and sauce.

Cooking

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.

Liquids

Oil is essential to tagine cooking; don't be overly cautious in using it or you'll end up with watery sauce or possibly scorched ingredients. In most recipes for 4 to 6 people, you'll need between 1/4 to 1/3 cup of oil (sometimes part butter), which will mix with cooking liquids to make ample sauce for scooping up with bread.

Have Patience

When using a tagine, patience is required; let the tagine reach a simmer slowly. Poultry takes about 2 hours to cook, while beef or lamb may take up to 4 hours. Try not to interrupt the cooking by frequently lifting the lid to check on the food; that's best left toward the end of cooking when you add ingredients or check on the level of liquids.

Cleaning

Hot water and baking soda (or salt) are usually sufficient for cleaning your tagine. If necessary, you can use a very mild soap but rinse extra well since you don't want the unglazed clay to absorb a soapy taste. Pat dry and rub the inner surfaces of the tagine with olive oil before storing it.

What is a tagine pot?

Like the dish, tagine is also the name of the cooking vessel it's made with — a shallow clay dish with a cone-shaped lid that seals tightly shut. The shape is particularly important because it allows the food to remain constantly moist as it cooks without having to add more liquid.

Are there substitutes for a tagine vessel?

If you're wondering whether you need to actually buy a tagine pot to cook tagine, the answer is not necessarily. While the dish's name comes from its time spent cooking in this specialty cookware, alternatives can definitely be used.

The best ways to cook with a tagine

In general, a tagine pot can be heated on the stovetop, in the oven, or traditionally over coals. In all cases, you should avoid exposing it to a direct flame, to avoid cracking the clay. A diffuser can also be placed over the burner if you are using a gas stovetop, in order to eliminate the chance for direct contact.

The dish known as tagine is equally as unique

The history of tagine is wide and varied – Arab America notes that similar recipes were included as far back as the 9th century publication "The Thousand and One Nights." The source further explains that the dish became popular later in the 18th century under the rule of Harun al Rashid.

These spices are commonly used in tagine

Besides the importance of the cooking vessel, the spices used in tagine are essential to the overall characteristics of the dish.

How do you make tagine?

Once your tagine cookware is seasoned and ready to use, it's time to assemble the dish. Unlike some stews where you throw everything into the pot at once, tagine is all about layering the ingredients.

What does tagine taste like?

Since tagine can be made using all types of meats, legumes, vegetables, spices, and extras, the flavor profile can vary significantly each time you cook it. For a heartier meal with robust flavors, try making a lamb or beef tagine. If you're looking for something lighter, fish or chickpeas are a great choice.

Step 1

Understand the design. All tagines have a distinctive shape--a shallow bottom with raised sides and a curved, cone-shaped top that condenses cooking vapors, keeping the dish moist as it slowly cooks. Some tagines have an opening at the narrow top of the cone, others do not--the hole helps steam escape in tagines with a tight-fitting lid.

Step 2

Consider clay. Traditional cooking tagines are made from clay, sometimes simply glazed, while others are decorated with colorful Moroccan-style motifs. The clay gives dishes an earthy flavor. There are also decorative ceramic vessels that are designed simply to be used to present dishes, not to cook them.

Step 3

Opt for convenience. Modern tagines are made from cast iron, porcelain-covered cast iron and stainless steel. They often cost up to three or four times more than a traditional clay tagine; however, they are easier to use since they can move from stovetop to oven and take higher heat when browning ingredients on the stovetop.

Step 4

If traditional is your choice, you must cure your clay tagine by soaking it in water for at least an hour, then rubbing a small amount of olive oil over the interior. The tagine is then placed in a cold oven which is then set for 350 degrees Fahrenheit for two hours.

Step 1

Some tagine recipes call for ingredients to be layered in the bottom of the tagine, the cover put in place and the tagine carried carefully to a pre-heated oven for a long, slow cooking process.

Step 2

Other recipes begin on the stovetop, caramelizing meat or hearty vegetables like carrots much like a traditional stew recipe. Other ingredients are then layered on top, spices added, plus a small amount of liquid to help create the sauce.

Step 3

Patience is essential for tagine cooking. The whole point of the tagine's design is to capture aromatic condensation, allowing the complex, spiced layers to merge into a delicious concoction. Do not try to speed the process by raising the heat, especially if you are using a clay tagine, which can crack if the temperature is too high.

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.

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: