Tagine is Moroccan for the glazed conical lidded earthen cooking and serving vessel, and the food prepared therein. Classically used by nomads as portable ovens over charcoal braziers for stews (usually with meat), care must be taken when using the tagine to serve at the table as the base will be very hot. Hot air rises into the conical lid as moisture condenses on the inside even as the shape increases circulation infusing the food with spices and flavour. A low indirect heat lets it simmer for hours for exceedingly tender meats and meaty foods. Few tagine recipes need initial browning making oven cooking ideal for slow simmers. Tagines may be multipurpose or traditional or used merely for serving. When buying your tagine, be sure to check the type. Serving tagines are highly coloured and patterned, unsuited for cooking and typically not dishwasher safe. Traditional Moroccan cooking tagines are glazed terracotta and need seasoning before first use. They maybe used in the oven or over a low gas flame (use a heat diffuser), and are not dishwasher safe. Please wash by hand with warm soapy water. Ceramic tagines can be used in the oven but not on the range, are fully glazed and require no seasoning, being dishwasher safe.
Seasoning your tagine for first use removes the earthen smell and strengthens the structure. I recommend it -
- submerge in water for an entire hour
- rub the inside of the base and lid with cheap olive oil (not EVOO)
- put in a cold oven, set to 300F for 2 hours
- remove from oven and let cool to room temperature overnight
- wash in warm soapy water with hands and dry with a clean lint free cloth
My simple tagined vegetables -
- Caramelize onions. Stir in garlic, ginger, ground coriander, cumin and pepper. Cook for 1 minute.
- Add tomatoes, carrot, pumpkin tomatoes, and parsnips until they sweat.
- Scatter over lemon zest, coriander, saffron, salt and chili
- Pour over water to cover vegetables and add cinnamon stick to simmer in tajine for 30 minutes.
- Place 500 g of couscous in bowl with 40g butter. Pour 750 mL boiling hot water and cover with clingy wrap. If not yet tender after ten minutes, add a bit of water. Fluff it up with a fork and set aside.
- Now add eggplant, zucchini, cabbage and apricots to the tajine. Simmer in tajine for 30 more minutes.
- Remove cinnamon stick when all ingredients are tender.
- Divide couscous in 6 plates. Serve vegetables in center (L calls this my volcano). Scatter almond slivers. Garnish
- Wine pair with a late harvest Riesling.
