How to Use a Tagine 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. Make the base layer. Add olive oil. Add meat, poultry, or fish. Season with spices. Garnish the dish . Add enough water or broth. Cook the tagine .
A tagine is a traditional Moroccan pot , much shallower than a bean pot , with a tall conical lid. Traditionally this pot is made from earthenware clay, glazed or unglazed, although it can be made from flameware or micaceous clay as well.
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
Tagine tips Traditionally, tagines would be cooked over coals or open flame, but you can use them over gas flames, electric elements or even in the oven . When heated, the ceramic expands slightly, sometimes creating small, thin cracks in the glaze.
Tagines suitable for cooking are usually made of raw clay. Glazed tagines are ready to cook with and easier to clean. Unglazed tagines will need to be seasoned before use in order to strengthen and remove some of the raw clay taste. Some glazed tagines are ceramic and are not suitable for 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.
The tagine’s conical shape makes a uniquely moist, hot cooking environment for the dish being cooked. The base is wide and shallow, and the tall lid fits snugly inside. While tagine stews are definitely the most popular and well-known dish to make in a tagine , this dish can be used for much more.
The “modern” tagines DO NOT have a hole in the top of the lid . Yes, traditional Morroccan and Tunisian tagines /tajines have the conical top with hole . The idea is twofold: (1) to condense and return the pot liquor to the dish; and (2) provide for a cool-enough “handle” for removal to add ingredients, stir, etc.
Here are the best tagine pots I tested, starting with my favourite. Lakeland traditional Moroccan tagine 1.2l. Why we like it: Cheap, elegant and easy to use. Le Creuset cast iron and stoneware tagine, 2.1l. Emile Henry tagine. Scanpan Impact 32 cm tagine. Wayfair stoneware tagine, by Castleton Home.
A majority of tagine dishes incorporate olive oil, a healthy option that offers a variety of health benefits. Tagine dishes are not fried and use minimal oils and fats for a healthier dinner option. 3. Meals cooked in a tagine offer a unique earthy flavor that doesn’t hold true for meals cooked in a regular pot or pan.
“Heat diffusers are almost always essential if using a Tagine pot of earthenware, clay, ceramic or any material other than metal. Also take note of manufacturers instructions regarding electric induction hobs , some Tagines will work if you use an induction hob adapter, others do not reccomend use on induction hobs .”
Step-By-Step Seasoning Instructions 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.
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.
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. When cooking in your tagine pot, check regularly to make sure the ingredients don’t stick to the bottom.