Like most gradual-cooking strategies, making a tagine is easy and requires very little work from the cook – the pot does it all! Follow these tagine cooking tips.
Just thinking of Moroccan food conjures ideas of spicy, slow-cooked meat dishes cooked gently in one magical pot: a tagine.
The word tagine refers to each the conical-shaped dish and the meals that’s cooked inside it, which is usually a blend of scrumptious 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 dwelling it’s cooked slowly in the oven or on the stovetop.
How does a tagine work
There are numerous types of tagines, but all of them work the identical 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.
Different types of tagines
Some tagines are designed for the oven or stoveprime, while others are merely used as decorative serving dishes. Traditionally, tagines are made from earthenware, however these require particular care, so for convenience many cooks choose tagines made from metal or flameproof glazed ceramic.
What’s a tagine recipe
A tagine recipe is a type of sluggish-cooked recipe that uses one pot, known as a ‘tagine’. Commonly that includes candy and spicy flavours, tagine recipes traditionally hail from the Middle East and North Africa.
Tagine know-how
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 tips.
Getting started: Bring the tagine to room temperature earlier than cooking – if you happen to place a cold tagine, especially an unglazed earthenware tagine, on a sizzling 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 leave it to cook on the stovetop. Because the tagine creates steam as it cooks, you don’t must add too much liquid to the dish.
Serving: The great thing about the tagine is that it’s an incredible serving dish, too. Just bear in mind the base is sizzling so protect your table.
Tagine various: You may make a tagine even in the event 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 in the dishwasher – always hand wash your tagine after use.
Traditionally, tagines can be cooked over coals or open flame, but you can use them over gas flames, electric elements or even within 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 allow for air circulation and stop a build up of flavours.
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