Like most slow-cooking strategies, making a tagine is straightforward and requires very little work from the cook – the pot does it all! Comply with these tagine cooking tips.

Just thinking of Moroccan food conjures ideas of spicy, sluggish-cooked meat dishes cooked gently in one magical pot: a tagine.

The word tagine refers to each the conical-formed dish and the meals that’s cooked inside it, which is normally a mix of delicious sweet 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 residence it’s cooked slowly within the oven or on the stovetop.

How does a tagine work

There are lots of types of tagines, but they all work the same way. The conical lid permits steam to flow into throughout 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 stovetop, while others are merely used as decorative serving dishes. Traditionally, tagines are made from earthenware, but these require special care, so for comfort many cooks choose tagines made from metal or flameproof glazed ceramic.

What is a tagine recipe

A tagine recipe is a type of sluggish-cooked recipe that uses one pot, known as a ‘tagine’. Commonly featuring sweet and spicy flavours, tagine recipes traditionally hail from the Center 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 started: Bring the tagine to room temperature earlier than cooking – when you 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 in the oven or leave it to cook on the stovetop. Because the tagine creates steam as it cooks, you don’t need to add too much liquid to the dish.

Serving: The beauty of the tagine is that it’s an ideal serving dish, too. Just remember the base is sizzling so protect your table.

Tagine different: You possibly can make a tagine even for those who don’t have the dish – just use a deep frying pan with a lid or a flameproof casserole dish.

Tagine suggestions

By no means put a tagine in the dishwasher – always hand wash your tagine after use.

Traditionally, tagines would be cooked over coals or open flame, but you should utilize them over gas flames, electrical elements or even within the oven.

When heated, the ceramic expands slightly, sometimes 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 permit for air circulation and forestall a build up of flavours.

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