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Tagine
What is a Tagine?
A tagine is a conical, earthenware, cooking pot typically used in slowly simmered recipes that lock-in flavour, and takes its name from the traditional Berber dish, the tagine. Tagines are typically used in North African cuisine, and often used to prepare beef, lamb, and other meats. The cover features a conical shape that is made of earthenware clay or enamelled cast iron and creates a seal atop the tagine. The stoneware lid ensures all the flavorful ingredients rise to the forefront of the dish. Tagines are meant to cook low and slow, promoting steam circulation with very little water.
How is a Tagine used?
A tagine is a slow cooking vessel that keeps its ingredients moist and tender throughout the cooking process. As steam rises up into the cone, it condensates, and continuously bastes the ingredients below. This process also allows all the ingredients’ flavours to be released consistently throughout the dish. Vegetables and other spices are typically placed at the base of the tagine, creating a cushion for the meat ingredients, which in turn baste the vegetables in their juices. Tagine recipes can start on the stovetop or simmer slowly in the oven depending on the dish and regularly feature beef, stews, and other meats.
Benefits of a Tagine
A tagine simplifies the cooking process and is relatively easy to use. In many ways, the pot does most of the work for the cook. The tagine’s distinct, conical shape is designed to create a self-basting cycle, using the moisture from the ingredients to tenderize the meat and deliver a delicious meal. A tagine is ideal for slow-cooked recipes and blends all the ingredients from traditional North African cuisine together in one pot. A tagine ensures a consistent experience, cooking food evenly and retaining heat longer.
