Easy Methods To Cook In A Tagine

Easy 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 flavor and aroma to no matter 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 before first use. Tagines must also not come in direct contact with the heat supply so in case you have an electrical stove or flat cooktop you will want to make use of a diffuser.

Most tagine recipes (which are referred to as tagines) layer aromatics, meat, and vegetables, alongside with spices, oil, and water. As the combination cooks, a stew-like consistency develops, making a rich, flavorful sauce that is typically scooped up with Moroccan bread. This step-by-step instructs how one can make a Berber tagine, which includes lamb (or beef) and a wide range of vegetables and spices.


Once seasoned, tagines are quite straightforward to use. The first step of making a tagine recipe is to position a layer of sliced onions throughout the base of the tagine, creating a bed for the remaining ingredients. The bed of onions will prevent the meat from sticking to the underside and burning.

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

Next comes the garlic. You can use a garlic press, but you may as well just as simply chop the garlic or, when you like, depart the cloves whole. By adding the garlic with ingredients at the bottom, you're assured that it will absolutely cook and meld with the sauce.


Ample oil is the inspiration of a rich sauce in a tagine, so don't be afraid to make use of the total quantity called for in a recipe. Most tagine recipes specify 1/4 to 1/3 cup oil. Should you do reduce the oil, know that you will find yourself with less sauce or a watery sauce.

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

Meat, poultry, or fish is often arranged within the center of the tagine. If you happen to'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 right into a mound within the middle so you can add lots of vegetables around the perimeter. Generally you may encounter recipes which direct you to brown the meat first, which is really not necessary. If you do resolve to brown the meat, nevertheless, it's best carried out in a separate skillet since a clay or ceramic tagine shouldn't be used over high heat.
Though not completely crucial, combining your Moroccan spices before utilizing them does permit 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. It's also possible to combine the spices in a large bowl and toss the vegetables and meat in the spices to coat everything evenly before adding to the tagine. Alternatively, you possibly can sprinkle the spices one at a time directly into the assembled tagine. There is not any right or wrong way—it is a matter of preference.

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