Tazhin

[Vika]

Vika, the diameter of the big tagine is 32 cm, and the small one is 26 cm. Inside - 28 and 23.5 cm. The volume is like 3.5 and 2.5 liters, I don't remember exactly, you need to look in the description.
No, the volume of 2.5 and 1.5 liters turned out to be. I want to buy this for another 3.5 liters, so this value has been deposited in my memory.

[Olga]

Olga, Olga! Thank you so much!
why do you need 3.5 g? 2.5 l is too small for your family? and ck you man?
The proposed Berhoff is only 24 cm, probably this is not enough for me ...

[Vika]

Vika, no, our family is small, my husband and I and sometimes our daughter joins in. It's just that my tagines have the wrong lid, without holes, and therefore sometimes, when boiling, the liquid spills out of the dishes, onto the stove. If the volume were larger, this would not have happened.
Displacement does not always depend on the diameter - there may be different heights of the sides.

there may be different heights of the sides

wow .... then it's generally difficult to choose

It's just that my tagines have the wrong lid, without holes, and therefore sometimes, when boiling, the liquid spills out of the dishes, onto the stove. If the volume were larger, this would not have happened.

Olya, well, what a boil, tagine is slow languor.

"Moroccan tagine is the most tender meat, fresh vegetables, juicy fruits saturated with aromas of spices and herbs, which should be simmered all day on smoldering coals."

It's not about the volume, but about the correct preparation, the heating is less and there will be no boiling and nothing will spill out onto the stove.

Proposed by Berhoff

Vic, I looked at how much it cost, I almost fainted .. And yes .. I saw only 24 cm, there are no others, this particular brand ..

[Elena]

Olya, well, what a boil, tagine is a slow languor.

Elena, I, of course, do not pretend to be a first-class specialist in tagines, but for 2 years I have been constantly cooking in them, including from the book by Bruno Barbieri, who decided to expand the boundaries of this magic pot and use it for cooking European dishes. Many of his recipes are designed for 20-40 minutes, and I am quite happy with that, because a working person, which I am, cannot afford to be around the tagine for many hours. And the dishes cooked in this way really turn out to be tender, juicy and very tasty, despite the fact that they cook no more than 2-3 hours. In addition, I wrote that I do not have Moroccan, but French tagine, in the lid of which there is no hole, so I sometimes have to open it, look at the degree of readiness, stir, add ingredients, while doing other things. And at this time it happens (not always, but still) that the boiling juice goes through the top (I forgot to turn off the gas in time, too much liquid was released, etc., etc.). This is what I warn those who are still going to buy tagine and use it not only in a narrow direction.

It's just that my tagines have the wrong lid, without holes, and therefore sometimes, when boiling, the liquid spills out of the dishes, onto the stove. If the volume were larger, this would not have happened.

Olya, that's just in the right tagine, the lid is in a high cone and without any holes, neither at the top nor at the side
That's why he is tagine, to cook in a flat frying pan (my sides are 5 cm high with a diameter of 27 cm) under a tightly covered lid and very low heat. It cooks quickly and boils well, even meat.

The volume-area of ​​the frying pan is needed more if more food is being prepared.

[Tatyana]

Tatyana, I read the information that there should be a small hole, little will go through it. There were even messages about who and where drilled these holes.
I agree about the volume - sometimes I shift from small to large, when I understand that it will be too small. And herbs are revealed with this method of cooking - the charm is simple.

[Olya]

There were even reports of who and where drilled these holes.

Olya, this is manual creativity, when "who and where drilled these holes" So they do not understand anything about tagines, and use it as a simple stewpan - this is no longer tagine, this is an ordinary saucepan

Now, if there are such holes on a tagine bought in a store that sells tagine, then for sure there should be. It is advisable to ask this question to sellers in an Internet store, they have a direct line for questions from buyers.

I bought my tagine from the Berghoff firm - it seems like it's not a flea market - he has no holes, nowhere

[Admin]

Admin, Tatyanathen you reassured me. Otherwise, I lived with the knowledge that I had the wrong tagine. Now, like in a cartoon about Prostokvashino, I love him even more

based on the book by Bruno Barbieri, who decided to expand the boundaries of this magic pot and use it to prepare European dishes.

Olya, where can I see this book or recipes? I also use tagine, mainly for preparing European dishes

[Ludmila]

Ludmila, kirch, I purchased it together with tagine in the astia online store. But now they do not have it available, and on other sites the price is 900 rubles. It turns out a little expensive.
Look at 🔗 - maybe you will like something.

Thank you, Olya, there are so many sweets!

Girls, make a request in the internet for "recipes for tagine" and so much will come out, you get tired of reading And make yourself a selection of recipes, but those that you liked.
Or you can make a bookmark on your computer

The book has only 64 pages and the cost is expensive

[Natusichka]

I completely agree with Tatiana! And in general, in my opinion, you can cook any dish in tagine, only it will turn out to be more delicious thanks to the cone-shaped lid. The main thing is to understand the principle of cooking in this dish.
Natusichka, to your health! Happy cooking!

[Galina]

Galina, Gal, so they offer a discount, it will turn out to be 65 euros. For the full price, I would not look in his direction. Yes, only 24 cm .. Tanya-Admin has 27 cm ...

for 2 years I have been constantly cooking in them, including from the book by Bruno Barbieri,

can you share some tasty treats with us?

65euro

Well that's ok then ..

[Vika]

Vika, I am very humble about my culinary skills. I myself get more information on the forum. I can throw off the list of recipes

[Galina]

Galina, and 24 cm is not very small for 4 people?

Added on Friday 30 Sep 2016 04:37 PM

I can throw off the list of recipes

I will be very grateful!

and 24 cm is not very small for 4 people?

Well, you estimate 24 cm how it will look .. Divide this diameter into four mentally .. it turns out for a good piece .. In my opinion, the shape is decent ..

[Mirabel]

Mirabel, Vika, I don't know how to turn the picture



I took pictures on my phone, inserted from a computer.

[Olga]

Olga, Olya, thanks! and the recipes themselves, according to which cooking, if possible. Not urgent when there is time and desire.

Added Friday 30 Sep 2016 07:15 PM

Galina,

[Helen]

Helen, Helen, thanks

Please tell me who has Tazhin Tristar BP-2976? They gave me a gift here in the spring, and I just unpacked the box. And there are no instructions in Russian and recipes only in Dutch and French. Can anyone already use and have experience? There is not even a temperature range, only max and min. Of course, I will try to translate later, but I wanted to try to cook Tanyulina's vegetables today

[Natasha]

Natasha, pas de panic ... a scanner with recipes in a personal and recipes will be translated for you. French version only.

[Vika]

Vika, thanks. I'll get home and drop it right away.

Added Wednesday 05 Oct 2016 09:36 PM

Mirabel, Vika, I do not know how to attach files in a personal, so I will post here, and then delete
These are the recipes

[Natasha]

Natasha, Natasha! A translation to write here or in the LAN?
And I see normally only the first page, I can't read the next pages.

A translation to write here or in the LAN?

Kaneshna is here We also honor

[Irina]

Irina,
Then I'll translate the first readable page
Tagine with dried apricots and raisins
500 grams of veal
1 clove of garlic
1 bow
half a bunch of fresh cilantro
3 tbsp. l. OM
half a coffee spoon of pepper
half a teaspoon of salt
1/2 teaspoon of ground ginger
a handful of raisins
1 coffee spoon of ground cinnamon
half a coffee spoon of red pepper
cinnamon stick
some saffron
1 tablespoon sugar
150g dried apricots

Peel and cut the onion into slices, pass a garlic tooth through a press. Cut the meat into not very small pieces
Heat OM in tagine and fry the meat until golden brown. Add onion, garlic, chopped cilantro and all spices
add water so that everything is covered, bring to a boil, then reduce the temperature and cook for a minute for 1 hour until the meat is cooked. Boil a little water separately, add raisins and cinnamon and sugar there, put on fire and stir until dissolved and add dried apricots and boil everything together for 3 minutes. Remove from heat and rest slightly. Add this mixture to the meat, mix everything, close it with a lid (then the HP logo closes, I think it should be removed from the heat) and let it stand for a while.

[Vika]

Vika, write here if you can. I took pictures with a tablet in the evening, probably dark. Tomorrow afternoon I will reshoot and replace the photos.

[Natasha]

Natasha, ok, Natasha! as I can read, I will translate and write everything

Vika, thanks
I changed the photo under the spoiler. I enlarged it as best I could, since the original leaflet with recipes is just microscopic.
Here I will post a photo of the instruction

[Natasha]

Natasha, I can read the recipes, but I still don’t see the instructions ... although it may work with natural lighting and with a magnifying glass.
It turns out that I translated the 2nd recipe, so now there will be the first one.
And all recipes are for 4 persons

Tazhin Tfaya
? 00 grams of lean lamb
On the tip of the cumin knife
On the tip of a chopped saffron knife
chopped ginger on the tip of a knife
Salt pepper
Zest of 1-2 lemons
50 grams cl oil
2 onions
3 cloves of garlic
bouillon
1 tbsp of LS
50 grams of almond petals
Cut the meat into small cubes
mix all the spices with the lemon zest, add the meat and stir.
Heat the oil in tagine and fry the meat until golden brown, add chopped onion and garlic and broth so that the whole mass does not look dry.
Set min. temperature and cook for about 80 minutes until the meat is tender and the liquid evaporates
Add LS salt, pepper and almonds
Cook a little more on a minimum and serve
Serve with rice or couscous.
Lamb can be substituted for chicken.

Let's continue ...
Lamb tagine with green beans
600 grams shoulder lamb
3 saniters OM
! onion
1 clove of garlic
35 cc (I don’t know. What is this 350ml?)
half a cube of broth
1 tbsp fresh parsley
allspice
1 lemon
1 tbsp fresh cilantro
3 tomatoes
fresh ginger
1 coffee spoon of chopped saffron
50g dried prunes
500 grams of green beans
Soak the plum in cold water
finely chop the onion
cut off cilantro and parsley sprigs and chop with scissors
Wash the green lemon (lime probably) and peel the zest
Peel tomatoes and remove seeds from them, cut into pieces
Heat OM on tagine and add onion and garlic there, passed through a press.
place the lamb and gild for 5 minutes
add water with dissolved broth
Then add parsley, cilantro, zest, tomatoes and ginger, add saffron and stir the sauce well
Reduce tagine temperature and cook for 75 minutes
Wash and peel the beans, drain the prunes and chop. Add beans and prunes to tagine. Bring the dock up and remove the temperature again and cook for half an hour.

Added Sunday 09 Oct 2016 01:01 AM

Tuna tagine with cabbage
6 pieces of tuna
1 fork of cabbage
3 onions
bunch of fresh and chopped cilantro
half a bunch of chopped parsley
3 teeth of garlic
on the tip of a chopped saffron knife
Coffee spoon of ground zra
coffee spoon paprika
5 tbsp OM
salt pepper

in tagine, blanch the cabbage, dividing it into 4 parts. add water with tagine. Drain chunks and cut into slices
Peel and slice onion and garlic
Wash the fish
heat oil in tagine and put onion and garlic in it
add layers of cabbage and mix everything
stir paprika, saffron and zru in 14 cc of water
Season the dish with salt and pepper to taste
heat the contents of tagine at low temperature for 20 minutes
If necessary, add water Top the cabbage and the mixture of parsley and cilantro with pieces of tuna
Close the lid and cook at a low rate 35min
Serve very hot. putting tuna on a dish, covering with a vegetable mixture with a large piece of Moroccan bread

[MaBa]

I apologize, I was completely wrapped up and forgot about translations

Tagine with chicken in tomatoes

1 chicken in 1.5 4g, cut into pieces
1.5 kg tomatoes, sliced ​​and peeled
1 onion, chopped
1 clove of garlic. passed through the press
a pinch of saffron
2 coffee spoons of cinnamon
a quarter of a coffee spoon of ground ginger
40 grams cl oil
2 tbsp honey
toasted almonds and sesame seeds

Everything except honey. sesame and almond, fold into tagine. Bring to a boil, then switch to minimum temperature and cook for 1 hour.
Remove the chicken pieces from the tagine and switch to the maximum temperature, bring to a boil and wait until the sauce on the edges of the tagine is caramelized, remove the temperature and add honey.
Return the chicken to the tagine by dipping it in the sauce.
Sprinkle with chopped almonds and sesame seeds on top and serve immediately, very hot.

Added on Friday 14 Oct 2016 02:02 AM

Well, that's all the suggested recipes!

MaBaNatasha, I just can't read the instructions if you can. increase it a little. oh no, so maybe girls. those who have electricity will briefly talk about the technical side of their use.
I don’t think that the Tristarovsky tagine is any special, they all work on a similar principle.

girls: girl_cray1: me and dozaaadaaaa
I got my tazhinchik Berhoff, which ... well, probably already 20 days as he stood in the box, waiting for my mood to admire him and cook something in it.
I only pulled it out of the parcel box and didn't even look inside the original packaging.
Today I open it, and there the lid is broken in half: plach7: you can't give it back and it's not worth 3 kopecks ...
Well, I have no luck with tagines: (I have no luck at all. This is the third already, the first breakup during the move (it was inexpensive, not so offensive)
the second, electric, did not want to turn on, in general there was an impression that it was used, they managed to pass it back ...
And here's a new handsome: girl-swoon: such an iiiii ... that's such a bummer.
I scold myself. what to check right away, how are things in the box and leave until better times ... so I threw away from unnecessary gaze and here's a surprise ...

probably already 20 days as he stood in the box, waiting for me to get in the mood to admire him

Vika .... well, how can it be .. well, such things should be looked at right away, as received ..
Well, a negative experience is also an experience. It's a pity for money, they are expensive all the same ..

[Galina]

Galina, yes, Checkmark ... there will be a lesson for the future .. I thought about something now. Can select the lid in size, trying to accurately measure the diameter

You can select the lid by size, trying to accurately measure the diameter

You look at the flomarket, can anyone sell the tagine cover .. You never know. you yourself know what they don't sell on flomarkts .. There you can find the "bald man" ..

[Vika]

Vika, oh, how I sympathize with you ... It's a shame and a pity it is impossible. I had a similar situation with a big tagine. They sent it to me from Moscow in a large box along with 2 large heavy cast iron cocotte makers Staub. And since I myself am horseless, and my husband was then working in another city, knowing that the box would be heavy, I called a taxi and got home in 10 minutes.I did not open the box - I had been cooperating with this store for a long time, everything was always packed conscientiously and delivered without problems. As it turned out, it was in vain. At home, opening the box, I saw that between the boxes with heavy saucepans and tagine, there was no bubble wrap, no cardboard, or any other protection, except for T-shirt bags with the name of the store. There were 52 (!!!) of them! Probably, the parcel was packed at the end of the working day, the packer hoped at random and cheated. Naturally, the bottom of the tagine was split into two even parts. Only the lid remained intact. I almost burst into tears from resentment. Then she called the store and made a complaint to them. The manager tried to accuse me of not opening the box, but I threatened to send a photo of the package - these 52 packages between multi-kilogram boxes. The problem was solved with a little blood - I sent the broken tagine back, and in exchange they sent me a new one, this time packing it properly. True, the delivery was at my expense, but losing a thousand is not as insulting as six. Now I always open parcels so that there are no such unpleasant surprises.

Found a cover for Tazhin, but delivery only to Germany ..
(Emile Henry Ersatzdeckel für Tajine in rot, Rouge-Flame, Deckel Ø 23.6 cm) this is how she calls her names in ibey ..

[Olga]

look at the flomark

Olga, in Europe it is not customary to open parcels on the spot, especially with a courier or postman. But you can always return it back. if something happened on the road with the goods, I have not experienced this once. They always returned money or changed the product. But the shops always indicate that if you don't like something, you can return it within 2 weeks.
But, now they read the rules for protecting consumer rights, like some kind of 2-year guarantee exists for the return of goods.
It turns out that I received tagine on October 17, just over 2 weeks. Tomorrow I will call and find out if they can take back their broken goods.
And what a beauty tazhiinchik .. lovely sight! neat and not very heavy. I also dragged it myself from the point of issue. I will not say. which was very difficult.
GalinaThank you Galechka! I'll go look. it's a pity to part with this tazhinchik

Dear tagine owners! Who has the old-edition Emile Henri tagine, not covered with glass glaze?
The point is this. I remembered about my little dish, took it out, and it was in white spots ...

I was scared, that's it, the end of the tagine. It cannot be washed by hands, cannot be rubbed off with vinegar. I called the office. shop, sent them a photo, they sent the photo to the factory. And then I decided to put it in the dishwasher for the first time. He came out of the dishwasher like this:


I sent new photos, they told me that he just washed himself))))
I feel like a stupid stuffed and alarmist ...
Tell me, who has such a tagine series, do you also have such points?

Now there are good discounts on Emile Henry ceramic tags.
In Russia on the site 🔗 discount on some tagines - 33%.
In Ukraine, in the network of boutiques No. 12 Person "( 🔗), until November 15, 2017 discounts on any Emile Henry tags - 25%. I bought today for this promotion there, finally, a brick 3-liter of the latest model / sample, instead of the tragically dropped Emile Henry 3.5 liters, which is now used only as a dish for unloading kebabs, meat, chicken, since it went down the bottom crack, - imperceptibly from the inside, but from below, from edge to middle, it is specifically visible ...

Maybe someone will come in handy ... Below, under the spoiler, a person shares his successful experience of gluing a chip on Emile Henry tagine with cottage cheese and ammonia ...
If I had read it before, I would not have thrown away my large bowl, Emile Henry, which had a small piece of edge knocked off when other dishes fell on it from a height ...

🔗

As they say - God forbid! But, if anything, then what if ...

[Constantin]

Constantin, Idea. of course, gorgeous! but ... my tagine lid is broken in half. do you think this mixture can be applied?
cottage cheese is okay, but ammonia ... somehow annoying

[Mirabel]

Mirabel, you can try, but to cook in it, if it does stick together, I would not recommend ...And put ready-made dishes there, for serving - kebabs, poultry, pilaf ... - why not? If it works out neatly ...

And what confuses ammonia? Will stick together, fade away ...
Ammonium alcohol is an aqueous solution of ammonium hydroxide, a colorless transparent liquid with a pungent odor. It is used as a medicine and for household needs. In everyday life, ammonia is used for dyeing fabrics, for removing stains from clothes and for cleaning dishes, furniture, plumbing fixtures, jewelry, as well as for washing glass, crystal and mirrors.
Still better than other glue chemicals ...

[Constantin]

Constantin, so it is embarrassing that it will not work in it
I have already adapted another cover to it, but my own one looks much more impressive