Like most gradual-cooking methods, making a tagine is simple and requires very little work from the cook – the pot does it all! Follow these tagine cooking tips.
Just thinking of Moroccan food conjures thoughts of spicy, slow-cooked meat dishes cooked gently in one magical pot: a tagine.
The word tagine refers to both the conical-formed dish and the food that’s cooked inside it, which is often a blend of delicious candy 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 in the oven or on the stovetop.
How does a tagine work
There are numerous types of tagines, however all of them work the same way. The conical lid permits steam to flow into during cooking, which then creates condensation that drips back onto the meat, fish or vegies, keeping meals moist.
Completely different types of tagines
Some tagines are designed for the oven or stovetop, while others are merely used as ornamental serving dishes. Traditionally, tagines are made from earthenware, however these require special care, so for comfort many cooks favor 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 sweet and spicy flavours, tagine recipes traditionally hail from the Middle East and North Africa.
Like most gradual-cooking methods, making a tagine is simple and requires very little work from the cook – the pot does it all! Comply with these tips.
Getting started: Bring the tagine to room temperature before cooking – in case 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 within the oven or depart it to cook on the stovetop. Since the tagine creates steam as it cooks, you don’t must add too much liquid to the dish.
Serving: The fantastic thing about the tagine is that it’s a great serving dish, too. Just keep in mind the base is sizzling so protect your table.
Tagine various: You can make a tagine even if you happen to don’t have the dish – just use a deep frying pan with a lid or a flameproof casserole dish.
By no means put a tagine within the dishwasher – always hand wash your tagine after use.
Traditionally, tagines could be cooked over coals or open flame, however you need to 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 allow for air circulation and forestall a build up of flavours.
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