Tagines are beautiful, elegant and a must have just to look at! They don’t have to be just for show though as tagines are all made for full and efficient use. Made in Morocco, tagines are a hard backed terracotta over glazed to made them more sturdy for everyday use. Terracotta is important for the tagine and the resulting North African dish that bears the same name.
Less liquid is needed due to having the conical lid that allows the moisture to rise and then fall back in to the food and while some say well-that is just like in a Dutch oven or slow cooker – it just looks amazing does it!
Traditionally used as a portable oven for the nomads of the region. Indirect long and slow heat is best and most tagine recipes don’t require any browning of meat prior to liquid being added so they are an easy to prepare option that can bubble away nicely while you do other things. The oven is ideal but also can be used on the top of the stove as long as heated slowly and gently. High fast heat can cause cracking.
We also suggest you handwash your tagine, not dishwash as they can be brittle when they come out form the dishwasher at such high heats.
Seasoning is something that is not essential but will help strengthen your tagine.
- Tagines need to be submerged in water for at least 1 hour.
- Rub the inside of the base and lid with olive oil.
- Put in a cold oven and set temperature to 150C (gas mark 2) and leave for 2 hours.
- Remove from oven and leave to cool.
- When completely cool, wash in warm soapy water and dry with a clean cloth.
- Your tagine is now ready to use.
So get cooking! Tagines of course don’t have to be all meat. Here are some delicious recipe ideas to try in your new tagine!