(Tajines) is the name given to both the cooking vessels and of the recipes
(tajine) - The Vessel
used by nomads as portable ovens over charcoal braziers, a tagine is made from
glazed earthenware with a conical lid. The base is both a cooking and serving
dish. It is very heavy to withstand constant use, and to hold the heat longer.
The cone shaped cover acts like an oven and the entire lid is totally sealed to
retain heat and moisture, which not only prevents it from drying out during the
long cooking process, but also allows the slow infusion of flavors throughout
the dish. The lid has an extended knob at the top which is designed to remain
cooler and thereby act as a handle.
low, indirect heat produces a rich, aromatic flavour as the food slowly simmers
for several hours. Most tagines purchased nowadays can be used either in the
oven or on top of the stove. The food is cooked in and served from the tagine,
but remember to protect your table from heat from the base, when it comes off
the stove or out of the oven.
course, tagines can be cooked in more conventional cookware such as casseroles,
however, to add an aura of authenticity you can serve the cooked stew from a
decorated tagine which is a beautiful serving dish in itself.
- The Recipes
tagines are a sort of stew, which are usually a mixture of vegetables, poultry
or lamb*, often with the addition of fruit. They have a thick rich
spicy sauce which is thickened due to the long cooking process and are generally
served with bread, couscous or rice.
they would be cooked for many hours, however with modern cookers, a good result
can be achieved in as little as 1-1/2 hours for poultry and meats and a lot less
for vegetables, but bear in mind, the longer you cook them, the more developed
fruits are usually added in dried form and contribute a subtle sweetness to the
overall flavour. Often tagines contain preserved or salted lemons, which give the
dish a unique flavour which cannot be duplicated by using fresh lemons.