Like most gradual-cooking methods, making a tagine is straightforward and requires very little work from the cook – the pot does it all! Observe these tagine cooking tips.
Just thinking of Moroccan food conjures ideas of spicy, slow-cooked meat dishes cooked gently in a single magical pot: a tagine.
The word tagine refers to both the conical-formed dish and the food that’s cooked inside it, which is normally a mix of delicious candy and savoury flavours. Traditionally the ingredients have been packed into the pot, the lid was popped on tight, then it was cooked slowly over a smouldering charcoal fire. At house it’s cooked slowly in the oven or on the stovetop.
How does a tagine work
There are a lot of types of tagines, but they all work the identical way. The conical lid permits steam to circulate throughout cooking, which then creates condensation that drips back onto the meat, fish or vegies, keeping meals moist.
Completely different types of tagines
Some tagines are designed for the oven or stoveprime, while others are simply used as ornamental serving dishes. Traditionally, tagines are made from earthenware, however these require particular care, so for convenience many cooks favor tagines made from metal or flameproof glazed ceramic.
What’s a tagine recipe
A tagine recipe is a type of sluggish-cooked recipe that makes use of one pot, known as a ‘tagine’. Commonly that includes sweet and spicy flavours, tagine recipes traditionally hail from the Middle East and North Africa.
Tagine know-how
Like most gradual-cooking methods, making a tagine is easy and requires very little work from the cook – the pot does it all! Follow these tips.
Getting began: Bring the tagine to room temperature earlier than cooking – if you happen to place a cold tagine, especially an unglazed earthenware tagine, on a scorching surface it can crack.
Adding the ingredients: Lightly cook the onion and spices. Add the meat and pour over the liquid, then cover with the lid. Place within the oven or go away it to cook on the stovetop. Because the tagine creates steam as it cooks, you don’t have to add too much liquid to the dish.
Serving: The great thing about the tagine is that it’s a terrific serving dish, too. Just bear in mind the bottom is scorching so protect your table.
Tagine different: You’ll be able to make a tagine even if you don’t have the dish – just use a deep frying pan with a lid or a flameproof casserole dish.
Tagine tips
By no means put a tagine within the dishwasher – always hand wash your tagine after use.
Traditionally, tagines could be cooked over coals or open flame, however you should utilize them over gas flames, electric elements and even within the oven.
When heated, the ceramic expands slightly, typically creating small, thin cracks within the glaze. This is fine as it will improve the tagine’s resistance to temperature changes.
Store your tagine with the lid slightly ajar to allow for air circulation and forestall a build up of flavours.
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