Methods To Cook In A Tagine

Methods To Cook In A Tagine

A tagine is a cone-formed cooking vessel traditionally utilized in Morocco; it is made of either ceramic or unglazed clay. Both materials are quite widespread in Morocco, however the unglazed clay adds rustic, earthy taste and aroma to whatever is being cooked in it. The bottom of a Moroccan tagine is wide and shallow while the conical lid helps return condensed steam back to the food. Whether ceramic or clay, each types needs to be ​seasoned earlier than first use. Tagines should also not are available direct contact with the heat supply so if you have an electrical stove or flat cookprime you will have to use a diffuser.

Most tagine recipes (which are referred to as tagines) layer aromatics, meat, and vegetables, alongside with spices, oil, and water. Because the combination cooks, a stew-like consistency develops, making a rich, flavorful sauce that's often scooped up with Moroccan bread. This step-by-step instructs the way to make a Berber tagine, which consists of lamb (or beef) and a variety of vegetables and spices.


As soon as seasoned, tagines are quite straightforward to use. The first step of making a tagine recipe is to put a layer of sliced onions throughout the bottom of the tagine, making a bed for the remaining ingredients. The bed of onions will prevent the meat from sticking to the underside and burning.

Different recipes might call for chopped onions to be scattered within the tagine, or perhaps celery or carrots will likely be crisscrossed to make a bed for fragile ingredients, as is the case in a ​​fish tagine. Small bamboo sticks may also be used.

Next comes the garlic. You need to use a garlic press, however you can even just as simply chop the garlic or, if you like, go away the cloves whole. By adding the garlic with ingredients on the bottom, you are assured that it will fully cook and meld with the sauce.


Ample oil is the foundation of a rich sauce in a tagine, so do not be afraid to use the complete quantity called for in a recipe. Most tagine recipes specify 1/4 to 1/3 cup oil. If you happen to do reduce the oil, know that you will find yourself with less sauce or a watery sauce.

For this particular recipe, the oil will be added at any time while assembling the tagine. Many Moroccan cooks will use a mixture of olive oil and vegetable oil, either because the olive oil is further virgin and contributes a lot of taste in lesser quantity, or as a matter of frugality, as vegetable oil prices less.

Meat, poultry, or fish is usually arranged within the heart of the tagine. For those who're using meat on the bone, place the pieces bone-side-down to reduce​ the risk of scorching the meat.

For this recipe, arrange the meat into a mound in the heart so you can add lots of vegetables around the perimeter. Generally you'll encounter recipes which direct you to brown the meat first, which is really not necessary. If you do resolve to brown the meat, nonetheless, it's greatest accomplished in a separate skillet since a clay or ceramic tagine shouldn't be used over high heat.
Although not completely obligatory, combining your Moroccan spices earlier than utilizing them does enable for more even distribution of seasoning. This recipe calls for mixing salt, pepper, ginger, paprika, cumin, turmeric, saffron, and a little cayenne pepper in a small bowl. You can even combine the spices in a big bowl and toss the vegetables and meat in the spices to coat everything evenly earlier than adding to the tagine. Alternatively, you possibly can sprinkle the spices separately directly into the assembled tagine. There isn't any right or mistaken way—it is a matter of preference.

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