Like most slow-cooking strategies, making a tagine is simple and requires very little work from the cook – the pot does it all! Observe these tagine cooking tips.
Just thinking of Moroccan meals conjures thoughts of spicy, gradual-cooked meat dishes cooked gently in a single magical pot: a tagine.
The word tagine refers to both the conical-shaped dish and the meals that’s cooked inside it, which is often a blend of scrumptious sweet and savoury flavours. Traditionally the ingredients were packed into the pot, the lid was popped on tight, then it was cooked slowly over a smouldering charcoal fire. At dwelling it’s cooked slowly within the oven or on the stovetop.
How does a tagine work
There are numerous types of tagines, however they all work the identical way. The conical lid allows steam to flow into during cooking, which then creates condensation that drips back onto the meat, fish or vegies, keeping food moist.
Completely different types of tagines
Some tagines are designed for the oven or stoveprime, while others are merely used as ornamental serving dishes. Traditionally, tagines are made from earthenware, but these require particular care, so for comfort many cooks desire tagines made from metal or flameproof glazed ceramic.
What’s a tagine recipe
A tagine recipe is a type of slow-cooked recipe that uses one pot, known as a ‘tagine’. Commonly featuring candy and spicy flavours, tagine recipes traditionally hail from the Center East and North Africa.
Tagine know-how
Like most gradual-cooking strategies, making a tagine is simple and requires very little work from the cook – the pot does it all! Observe these tips.
Getting started: Carry the tagine to room temperature before cooking – when you place a cold tagine, particularly an unglazed earthenware tagine, on a hot 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 in the oven or leave 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 fantastic thing about the tagine is that it’s an important 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 when you don’t have the dish – just use a deep frying pan with a lid or a flameproof casserole dish.
Tagine ideas
By no means put a tagine within the dishwasher – always hand wash your tagine after use.
Traditionally, tagines can be cooked over coals or open flame, however you should use them over gas flames, electrical elements and even in the oven.
When heated, the ceramic expands slightly, typically creating small, thin cracks in 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 permit for air circulation and prevent a build up of flavours.
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