About tagine: how to cook in it

Almost everything about tagine (what it is and how to cook in it)

In the May issue of the Gastronom magazine my article about tags was published. I have been planning to write about one of my favorite dishes to my favorite community for a long time, and finally, I repay it. I'll tell you about the Moroccan tagine.

Moroccan tagine is spicy and savory, sweet and aromatic, with a sauce as thick as syrup. This is a dish of the most tender meat, fish or vegetables stewed to perfection in a thick buttery sauce, with the addition of fruits, herbs, spices, often honey and chili. The classic tagine is lamb stew with dried fruits, chicken with salted lemons and green olives, duck with dates and honey, and fish cooked with fresh tomatoes, lemon and cilantro.

Today we can enjoy tagine thanks to the Berbers, the indigenous people of North Africa and Egypt. Although tagine is a Berber dish, other peoples living in Morocco at different times have influenced its taste and preparation. These are the Arabs and the descendants of the Mauritanians who migrated from Andalusia, and the Sephardic Jews, and the French colonialists.

By the way, in Tunisia they also cook tagine, but of a completely different kind. Tunisian tagine is more like Italian fritata, or, in our opinion, casserole.

Sit back in the chair and listen to my story about the Moroccan tagine. Having tasted this dish once, I fell in love with it unconditionally and forever. My home was filled with books on Moroccan cuisine and tagines of different colors and sizes. Don't be confused by the abundance of the word “tagine” in the story. The thing is that tagine is not only a dish, but also a dish in which it is cooked. The dishes are very unusual and beautiful. There is something fabulous about her. Note the domed cover. It is not only decorative, it has a lot of meaning. Tazhin is an excellent stewing dish. And all because thanks to the dome-shaped cover, a special vapor condensation is obtained. Tazhin is cooked for a long time and over low heat. Steam, saturated with spice aromas, rises, condenses on the walls of the dome and flows back onto the ingredients. Thus, there is a constant circulation of moisture inside the tagine. Thanks to this process, so that you do not cook in tagine, everything turns out to be unusually tender and juicy, enveloped in fragrant steam.

Almost everything about tagine (what it is and how to cook in it) Almost everything about tagine (what it is and how to cook in it)

Real Moroccan tagines are made from clay. Further tagine can be glazed (doused) and even painted. Or it may be completely unprocessed. For cooking, you will need the most common tagine. Patterns are optional. If you manage to get a real Moroccan specimen, be sure to soak it in water overnight. This will reduce the risk of cracking. Unglazed dishes are good because they absorb spices and oils, so every time your tagines will be tastier. When choosing a tagine, make sure it has a very thick and heavy bottom. Otherwise, it will inevitably crack. Moroccans traditionally cook tagines on smoldering coals. If you have a gas stove, be sure to buy a divider. If you have glass ceramics, then choosing a tagine with a thick bottom, use it very carefully.

Almost everything about tagine (what it is and how to cook in it)

Although for making tagine at home, especially on glass ceramics, it is still preferable to buy French-made tagine. Our stores are replete with tags of famous and very high quality brands Emile Henry and Staub, Le Creuset. These brands will offer you heat-resistant ceramics or enamelled cast iron. Cast iron is good because meat can be fried on it before stewing.In the north, in cities like Tangier and Casablanca, where Spanish and French influences on local cuisine are evident, the meat is pre-fried. In Fez and Marrakech, tagines are often prepared by simply putting all the ingredients together and adding a little water, and at the end of the cooking oil.

Almost everything about tagine (what it is and how to cook in it)

One more nuance. There should be a hole in the dome of the correct tagine for steam to escape (in the photo you can see where the hole should be). Otherwise, the liquid will try to "escape" through the gap between the tagine base and its lid. If your tagine doesn't have a hole, take it to a watchmaker or jeweler. With trembling hands, he will drill a hole several millimeters in diameter for you. I have done this operation with all my tagines. I don't have many, no less than 5! :) Yes, I'm a fan.

For serving, you should choose a beautiful decorative tagine. You put the finished dish into it. Decorative tagine can be painted, can be with chased silver and even with semi-precious stones. The beauty is so breathtaking!

Almost everything about tagine (what it is and how to cook in it)

After you have prepared your chosen tagine and washed the dishes themselves, be sure to leave them to dry overnight without covering the base with a lid. Otherwise, mold will start. This applies not only to authentic tagines, but also to ceramic ones. Cast iron (and enameled) base, I advise you to periodically lubricate with vegetable oil and ignite on the stove.

Let's move on to the secrets of cooking.

First, let's let's get a little familiar with the theory.

What do we do when we prepare tagine?

We stew, be it meat, poultry, fish.

Braising is the process of cooking small pieces of meat with a subtle boil. Sometimes the meat is pre-fried until golden brown and then stewed. Stew is also different in that it is usually served in a sauce made from the liquid in which it was stewed. This liquid can be water, broth, and even wine. The advantages of a liquid are that it allows you to quickly transport heat and distribute it evenly. Its temperature can be easily adjusted according to the wishes of the cook, it can acquire taste and transfer it, thereby becoming a sauce. But unlike butter, liquid cannot heat up enough to give the meat the flavor and aroma of roasted meat. Therefore, often before stewing, the meat is fried. It doesn't matter what you are stewing, it is important that the temperature of the liquid does not exceed 80 degrees. Then the top of the meat is not overcooked.

Tagine can be prepared not only from meat, but also from poultry, fish and seafood and vegetables.

When it comes to meat, the cheaper and tougher parts are traditionally chosen. Extinguishing for a long time will make them melt in your mouth. Lamb in tagine can languish all day. This requires almost no effort on your part! In the morning, put the spiced lamb in the tagine, add a little liquid and simmer all day over very low heat. Lamb neck or shanks are ideal for these purposes. Add fruits, vegetables, olives of your choice 30 minutes before the end of cooking.

Poultry and fish do not need such a long cooking time, so an hour and an hour and a half is enough for chicken, and a maximum of 40 minutes for fish. Shrimp should not be cooked for a long time, otherwise they will become rubbery. Strictly speaking, shrimp tagine does not make much sense. Although once I cooked this option, it was quite good.

Almost everything about tagine (what it is and how to cook in it)

Spices traditional for Moroccan cuisine are ginger, cinnamon, saffron, turmeric, cumin, coriander, hot pepper and, of course, Raz el Hanut. Since El Hanut translates from Arabic as "head of the store", that is, the most important spice. Its composition may vary, each seller has his own secret, which he will never share with you. To make Raz el Hanuta at home, mix in a mill: a cinnamon stick, 1 tbsp. l. sesame seeds, 1 tbsp. l. ground ginger, 15 black peppercorns, 8 allspice peas, 1 tsp. fennel seeds, 1 tsp. freshly grated nutmeg, 1 tsp. coriander seeds, 8 whole clove buds, seeds from 8 cardamom capsules, 1/2 tsp. whole cumin seeds, 1/2 tsp.ground red pepper, a pinch of macis.

The combination of meat and fruits (including dried fruits) is very unusual in Moroccan cuisine. Please don't be conservative, this is delicious!

Most often, when cooking tagine, onions are first fried, spices are added to it, then meat or fish. Vegetables or fruits are usually added towards the end of cooking. It all depends on the recipe. During cooking, you will be asked the question "Should I add liquid?". Adapted recipes always include water or broth in the ingredients list. I have been looking for an answer to the question "Is it necessary?" I even took a master class from the Moroccan chef Aziz. Adding liquid is not prohibited. But adding it costs very little. The thing is that the meat, fish, vegetables themselves give off juices. At the end of cooking, you should have a very thick syrupy sauce. If you add water, it will become too runny and dilute the natural flavor of the meat and spices. After all, everything tastes better in its own juice!

Almost everything about tagine (what it is and how to cook in it)

Another essential ingredient in many tagine recipes is salted lemons. Basically, these lemons are fermented in brine. Sometimes spices are added to the solution. Although Aziz believes this is not authentic pampering, no spices are needed. Lemons are very easy to make yourself. The only downside to home-made is that you have to wait a month before using them. These lemons are good not only in tagines, but also in salads and in couscous.

If you are not yet ripe for traditional crockery, try making tagine in a cast iron deep skillet or cocotte maker. I promise you'll soon want to get the right traditional cookware!

I suggest you start your acquaintance with this cuisine with incredibly tasty recipes that I have tried many times. You will find all these recipes in my catalog. Here I want to show just one recipe for clarity. This is my favorite tagine!

Almost everything about tagine (what it is and how to cook in it)

Chicken Tagine with Caramelized Fruit

1 chicken (1.5 kg)
1 apple
1 pear
8-10 shallots
1 onion
3 tbsp. l. vegetable oil
2 cinnamon sticks
ground cinnamon for decoration
1 tbsp. l. grated ginger
2 tbsp. l. sesame
200 ml. saffron water
2 tbsp. l. vegetable oil
1 bunch of cilantro tied with white thread
2 tbsp. l. honey
20 g butter
30 ml rose water (optional)
salt, pepper to taste

Cut the chicken into 8 pieces. Heat the vegetable oil in the base of the tagine. Cut the onion into cubes and fry in oil until slightly golden brown. Add to the onion: chicken, cilantro, ginger, cinnamon sticks, salt, pepper and saffron water. Close the tagine with a lid, and simmer everything over low heat for 45 minutes.

Peel the apples and pears, cut into quarters and remove the cores. Melt the butter in a frying pan. Add honey, stir. Put the fruits in the pan and caramelize them. The fruit should be covered with honey on all sides, acquire a beautiful golden color and a light crust. Drizzle the caramelized fruit with rose water (if used) and let the liquid boil. Sprinkle the fruit with cinnamon.

Pour boiling water over the shallots, leave for 5-10 minutes. This makes it easier to cleanse. Heat vegetable oil in a skillet, caramelize the shallots in it for 10 minutes, or until browned on all sides.
If desired, the fruit can be caramelized without honey, like shallots.

In a small skillet, gently fry the sesame seeds until light golden brown, stirring constantly so that they do not burn.

Add apples, pears and shallots to the finished chicken. Close the tagine with a lid and simmer for another 15 minutes. Remove the cilantro after 15 minutes.

Decorate the tagine with sesame seeds. You can dip a few pieces of fruit in sesame seeds for beauty. Serve immediately.

If you decide to completely recreate the Moroccan setting, you should gather the whole family around the table and eat the finished dish with your hands, gripping the food with your index, middle and thumb.This is how real Moroccans eat! Oh yeah, and don't forget to serve the hot tortillas to dip in the sauce.

A little about saffron

Saffron is the undoubted king of spices and is often added to tagines. It can be used more effectively by making saffron water out of it. The prepared solution can be stored in the refrigerator for 3 to 4 weeks. One teaspoon of saffron strings will yield 250 ml of saffron water.

Making saffron water is easy. For this you need:

1. Heat a frying pan over very low heat, and fry the stamens, stirring constantly for 2-3 minutes, until the saffron turns a deep red color.
2. Immediately transfer the saffron to a mortar, crush into powder. You can use a small bowl and a wooden spoon.
3. Gently pour the powder into a clean jug or glass, without losing a single precious grain, and pour 250 ml of warm water. Close tightly and shake well. Saffron should almost dissolve in water.
4. Let cool and refrigerate. Or use as directed.

Almost everything about tagine (what it is and how to cook in it)
Beef tagine with dried fruits - master class from Aziz


Almost everything about tagine (what it is and how to cook in it)

A Moroccan chef was visiting me the other day. For a long time I was going to write a detailed post about tagine. His visit spurred my desire even more.

Anyone interested in reading about the cook can be found here.

He made tagine from Osso-buko (that is, from beef shanks). Yeah, sorry, there was no other meat. Only this beautiful specimen from Australia, bought in Stockmann. I think that shanks are ideal for tagine, as they are meat on the bone. Moroccans most often use less expensive pieces of lamb or beef on the bone. Since tagine takes a long time to cook, the meat at the end of the ends becomes very tender and literally falls off the bone. At the same time, no one and nothing will prevent you from using more expensive parts of the animal.

First, let's deal with the vessel itself - tagine.

What is the meaning of the dome?

Thanks to such an unusual lid, we get steam condensation, in which whatever you cook, everything turns out to be very tender and juicy. The fact is that we will all cook with the lid closed and over very low heat. In this case, the steam soaked in spices will rise up, condense down, and again soar up. Authentic tagines have a hole in the dome through which excess steam should escape. Otherwise, he will try to escape into the gap between the base and the lid, which is wrong. The dish will be thoroughly saturated with aromas of spices and herbs, will become very soft and aromatic. In this case, we will get juicy meat or fish, depending on what we are cooking, and the sauce is thick and aromatic like syrup. Plus, the meat will become incredibly soft. Meat in tagine is cooked for a long time, from two hours or more. Chicken, fish and vegetables do not need to languish so long. Nevertheless, they also turn out very tasty in tagine, acquire a special texture and aroma. Tajine retains moisture inside itself, hence the juiciness. In this case, the heat treatment occurs from the bottom - through the base of the tagine, and from the top - thanks to the steam treatment. The lid usually has a recessed handle for easy removal and inspection of the cooking process. It is convenient to put a spoon in the recess, with which you stir the tagine. Although I still prefer a wooden spatula. By removing the lid, you can serve your dish directly on the base. The base is shallow, and it was done for a reason. The fact is that Moroccans serve the finished dish in the vessel itself, or shift it to a more elegant version. They eat with their hands, sitting around the dish in a circle, gripping the food with their thumb, forefinger and middle fingers. At the same time, running your fingers into the territory of a neighbor is considered bad manners. Although such a custom seems strange to us, you must admit there is a special relish in this.

Which tagine to buy?

Moroccans cook in ordinary clay tagines. There are several types of them, but more on that later. Glazed and painted are used for serving. It would be nice if the tagine had a very thick and heavy bottom. It is difficult to buy such tagine in our country.In addition, traditionally Moroccans cook their tagine on smoldering coals, and ordinary clay tagine is not quite suitable for home gas or electric stoves. Most likely, a web of thin cracks will appear on it. On a gas stove, the issue can be solved using a divider. In addition, if you do manage to get hold of an authentic vessel, be sure to soak it in cold water overnight. This will reduce the risk of cracking.

If you have not found the usual Moroccan tagine, the French will come to your aid. The French have a close relationship with Morocco for well-known historical reasons. Unsurprisingly, several well-known French brands make tagines. In addition, tagines are not simple, but quite adapted to home conditions.

For example, Staub and Le Crueset produce tagines with cast iron bases and ceramic lids. In such a tagine, you can easily fry the meat before stewing it, although Moroccans do not often use this technique.

Emily Henry offers a less expensive option made entirely of ceramic.

Of course, tagines come in completely different sizes: both portioned and roomy enough to cook dinner for 12 or more people. I advise you to choose yours according to the size and appetites of your family.

I have a tagine in three sizes: small when you want to pamper yourself, medium for me and my husband, and large for guests.

Try to find an authentic vessel. Perhaps you will go to Morocco. Or ask your friends to bring it to you. But I would not give up the ceramic tagine of European production either.

So, generously and step by step I share a master class from Aziz.

My cook is from Fez. He showed me Tazhin traditionally fez. I really insisted that I needed an authentic tagine, not a tourist one. The preparation method may differ depending on the region of Morocco. In this case, we are observing a cooking method in which some of the products are prepared separately and added to an already prepared dish.

Regarding water: I did a long and painful research. Aziz confirmed my guess. Water, of course, is added to the tagine. But in small quantities. The amount depends on the amount of meat, vegetables and the size of the tagine. There should be almost no water left at the end.

So here:

The meat was just over a kilogram. You will not wait for the exact proportions. Aziz did everything by sight, smelling how much of what was needed. I advise you to focus on your taste preferences.

First, he crushed three cloves of garlic with the chef. Then finely chopped these cloves.

I sent it to the dishes, more precisely to the base of the tagine. Then I added some ginger, cinnamon, once ale hanuta, turmeric, salt and freshly ground black pepper. He chopped the saffron threads with a knife and sent them there. Poured a little water (3 tbsp. L). Finally, I added olive oil.

Almost everything about tagine (what it is and how to cook in it)

Mixed it up. I put the meat in the tagine, smeared it from all sides with all this mixture. He closed the lid, left to marinate. At this time he took up onions.

Almost everything about tagine (what it is and how to cook in it)

Onions (2 large onions) Aziz cut into large cubes.

Melt butter in ordinary olive oil (for frying) in the base of another tagine, added onions, which were fried until soft and transparent.

Almost everything about tagine (what it is and how to cook in it)

At the same time, we took up dried fruits and almonds. Dried apricots, prunes, and almonds were poured in separate bowls with boiling water (to easily peel them).

When the onion was in good condition, my Moroccan friend transferred the meat to the onion along with the marinade. I added a little water to the dishes in which the whole thing was marinated, literally, to wash off all the spices and not lose anything. Then this water was added to the meat. Tazhin covered it with a lid, and we forgot about him for two hours. More precisely, they almost forgot. Turn the meat periodically.

Almost everything about tagine (what it is and how to cook in it)

Let's continue with dried fruits. Aziz put dried apricots and prunes in separate pots. I poured them with water, just to cover them. Added sugar (the proportion of half a kilo of sugar per 1 kg of dried fruit) and a little honey, a cinnamon stick, 2-3 cloves, a little nutmeg and once el hanuta. I cooked it all over low heat for about 15 minutes.Until I got this kind of syrup.

Almost everything about tagine (what it is and how to cook in it)

Almost everything about tagine (what it is and how to cook in it)

Already peeled almonds we sent to the oven to dry a little and get rich.

Sesame is fried in a skillet until golden brown.

We boiled two eggs.

They began to wait for the meat. Meanwhile, the lemons were salted. Anyone interested in how this is done welcome here. There are updated photos for clarity.

The meat sweated for about two hours on low heat. Acquired a confident golden color. The liquid has evaporated and the sauce thickens. I couldn't wait to dip bread in it ... ..

Almost everything about tagine (what it is and how to cook in it)

A little story about a little fire

The cook was cooking at 9k. And this is the maximum on my induction. An induction disc was placed between the tagine and the stove. So Aziz called this maximum fire small. This surprised me. This moment is left to me for research and reflection. Was he right, or did he want to end me as soon as possible?)) With 4 - 5, it would take meat 4 hours to get to condition. Generally speaking, traditionally meat tagines take a very long time to cook. If there are incredibly passionate people, I advise you to set the fire to a medium for your stove, and give the tagine a lot more time.

Well, the meat is ready. Decorate it with dried fruits, almonds, sesame seeds, eggs, cut into 2 parts. Sprinkle lightly with dried fruit syrup.

Result: incredibly tender meat + awesome tasty sauce.

P.S. If you are not a fan of sweets in combination with meat, then just add dried fruits 10 minutes before the end of stewing.

And one more thing: lamb, of course, is perfect for this recipe.

Sorry for the photo of the process out of focus. She was in a hurry to get Aziz, asking millions of questions at intervals.

I hope the story was useful to you.

Almost everything about tagine (what it is and how to cook in it)

Moroccan salted lemons - cooking technology


Almost everything about tagine (what it is and how to cook in it)

As I said, salted lemons are needed for tagines! You can try adding them to other dishes though. They will add a special zest to your food.
Why am I writing about them? What gives me this right?
The thing is, as a relentless fan, I've tried a bunch of different ways. It would seem such a simple thing, but in the books you will find dozens of variations.

I cooked according to various recipes: with water, without water, with the addition of lemon juice immediately and after a couple of days, with or without oil, with and without spices.

But every time after a month I got something with a musty taste. My husband did not always politely put lemon slices on the edge of the plate. I didn't know what they should be, but I realized that something was wrong here.
By the way, there are high-speed methods. But I have not tried it yet, and I hardly will. Salted lemons are almost like fine wine. They need time.

And then I realized ... ... ..

Don't think I'm not genius at all. I parted with 200 bucks (yes, now a potbelly stove) and took a master class from the Moroccan chef Aziz. We were preparing tagine with him, and there will be a separate post about this. As a bonus, he showed me how to make lemons.

I must say right away that Aziz is an ardent opponent of all kinds of pink snot of spices. "Lemons, salt, period," he said.

If you are still a woman who loves spices, then for a not quite traditional method you will need:

small lemons (I'm not a potbelly stove, but I found mine in the ABC of Taste)
a few sticks of cinnamon
bay leaves
coarse salt

I don't give the exact amount, it all depends on the bank. I have 9 lemons in my jar.

It is advisable to buy lemons not only small, but also without wax. If there is wax, wipe it off with a brush. Now we put each lemon on the bottom and cut it lengthwise, but not completely. Turn over to the other butt, and make the same incision perpendicular to the first one. You will have 4 slices connected together.

This photo shows.

Almost everything about tagine (what it is and how to cook in it)

Almost everything about tagine (what it is and how to cook in it)

We sterilize the jar.

If you want with spices, then:

Pour 1 tbsp into the bottom of the jar. l salt (you can 2). Put the cinnamon stick, bay leaf, peppercorns. Now we take a lemon and put 1 tsp of salt inside. I put half an hour. l. on both sides

Almost everything about tagine (what it is and how to cook in it)

We send it to the bank. We press down properly. With all the foolishness, I would say. And so we fill the jar to the middle. Put bay leaf, cinnamon, pepper in the same quantities. Lemons again. Until the end of the can.

Now attention! Why didn't my lemons work?

I left room for air, and he insidiously wandered around the bank for a month.

You can not do it this way. We pack the bank to capacity. As in the photo.

Almost everything about tagine (what it is and how to cook in it)

At the end, press again as it should, so that more salt comes out.

If you are a man you don't like all these lavrushkas and cinnamon sticks, then everything is the same, but without them.

And here's a video for you. I do not approve of her technology. I did it on it. Not that! But on the other hand, there you can clearly see how to cut a lemon correctly and how to put salt in it. At the same time, you will learn how to sterilize a jar

And then in a month you will have those very salty lemons!


Shrimp tagine with fennel


Almost everything about tagine (what it is and how to cook in it)


5 tbsp. l. olive oil
20 large headless shrimps (raw)
2 onions, cut into half rings
2 cloves of garlic, finely chopped
25 grams fresh ginger, grate
a pinch of saffron
1-2 tbsp paprika
400 grams of canned tomatoes
a small bunch of cilantro and parsley, finely chop the leaves
1 hour l. Sahara
2 fechel onions, cut lengthwise
salt, pepper to taste

Heat 3 tbsp. l. butter in the base of the tagine, add the shrimp and fry for 2-3 minutes. Transfer them to a plate and add onions, garlic, ginger and saffron to the tagine. Cook for 3-4 minutes. Add paprika, tomatoes and half of the herbs. Stir in sugar, salt and pepper. Simmer over low heat for 10 minutes. The sauce should thicken.

At this time, boil the fennel for 5 to 8 minutes. Then fry it in the remaining oil on both sides until golden brown. Sprinkle with salt and pepper.

Stir the shrimp into the sauce, top with the fennel, cover the tagine and cook for another 5 minutes.

Almost everything about tagine (what it is and how to cook in it)
But you can really feel all the charm of cooking only in non-pouring (unglazed) tagine, and I got it a little later.

Almost everything about tagine (what it is and how to cook in it)

The difference is fairly easy to explain. You can (and should) soak it in water before cooking. The water will gradually evaporate. Outward, cooling the dishes, preventing them from overheating. And inside, preventing the food from drying out. There is a bowl-shaped recess (1) in the upper handle of the dome, into which additional water is poured to make up for losses from evaporation. From this depression, water slowly spreads along the walls of the dome, respectively, as it decreases, it must be added. Excess steam is discharged through a hole in the side (2). Thus, tagine itself regulates the cooking process.
The lower part - the bowl - heats up more, the water evaporates from it quickly enough. And this is also useful, since it is desirable that the drops of condensate that inevitably form on the dome (albeit a little, but still exist) turn into steam upon contact with the wide rim (3), on which the dome-lid lies, and not pour over the food being prepared. ... The humid atmosphere created by evaporation from the walls of the dishes is enough for them.
Naturally, glazed tagines are completely devoid of all these benefits. There is nothing to say about metal (especially cast iron). No, I love cast iron cookware. But to call something metallic tagine ... You can only, excuse me, cheating the consumer.
On sale, in addition to the actual doused and non-doused tagines, there are hybrid ones in which one of the sides (usually the outer one) is unglazed. It makes no sense to buy them, because on the inside there is still a protective layer that prevents the evaporation of liquid from the walls into the dishes.

Differences in the preparation of different foods.

Does the above mean that you cannot cook in glazed tags? No, of course you can. I cooked, and more than one year. But it is desirable to somehow make up for the lack of the necessary moisture, since a humid atmosphere in them is created exclusively due to the juices evaporating from the products. Accordingly, you need to either put much more juicy vegetables, or ... Yes, pour liquid into the bowl. The cooking process will go slightly differently, however, in the end the meat will be almost the same in taste and texture. If, of course, you can guess with the amount of liquid added. I want something tagine, not stew.
It's more difficult with vegetables. The bow will not differ.Garlic heads too. Potatoes, if not put in a bowl, but placed on top of other products, will be different, but not dramatically. But eggplants ... With them is a completely different story. How unglazed tagine turns, frankly, not the best eggplants into a delicate creamy miracle, I do not know. I know that there are special varieties with a creamy taste. And they cost us 4 times more expensive than ordinary imported ones. Tazhin saved us a lot, as it turned out, we started with just the creamy ones, and ended up with the usual ones, which acquired the same taste and structure.
It so happened that we were simultaneously preparing tajin and ajapsandali. And the difference in taste and structure of eggplants in the mentioned sandals and in tagine is cardinal. But ... it is specifically about the unglazed, I emphasize again. In the douche, sorry, you get the most ordinary eggplants. No enthusiasm.

To fry or not to fry meat in tagine.
Moroccans often fry. I personally prefer not to. The best thing, in my opinion, is to load all the food into a bowl, put it on a small fire (and on a divider, of course) and ... that's it. Well, except to keep an eye on the amount of water in the pen, but this is important if ultra-long-playing cuts such as lamb shanks are being prepared. But salting meat with spices and tasty vegetable oil in advance is good, and very good.

What to cook in tagine?
Yes, whatever. This is just a dish, a tool. And if you are not Muslim, then at least eat pork. If you want - cook something traditional like lamb with dried fruits, just do not buy sweet rubbish, aged in sugar syrup. Look for regular dried fruits, they have a lot more flavor and aroma. Let them look ugly and wrinkled, yeah, like an apricot. It's okay, wash and cook with them. If you want - put salted lemons. They really decorate the dish.
If you want - cook with potatoes, its taste will definitely delight you. This one is beef, potatoes, onions, eggplants. Sprinkled with cilantro when serving.

Almost everything about tagine (what it is and how to cook in it)

Be careful with the onion, you should not put it on the bottom, it may weld to the bottom of the bowl by the end of cooking. Better to place onion rings on meat or alternate with other vegetables.
It is better to have a second tagine for cooking fish. But if you managed to get only one dish, then you will have to scrub it after the fish with special brutality.

How many products to lay.
Traditionally - meat and a little vegetables or fruits.

Almost everything about tagine (what it is and how to cook in it)

Or just vegetables. Or fish.

At will ... As much as you want. There is only one rule - put foods that require a long cooking time lower, more tender ones higher. Like in a pot. It is only limited by the dome, which still has to cover the mountain of products, and it is desirable that the products do not touch the walls.
Oil. If you prepare tagine with meat, then only the oil with which you previously salted the meat is used. No need to add. If you only cook vegetables, pour a spoonful of fragrant oil on top, this will be enough.
Keep in mind that vegetables in tagine are prepared, well, let's say, by themselves, in the finished form, each vegetable will have its own taste, borrowing almost nothing from a neighbor's dishes. Yes, even if you pile such a mountain (it includes lamb, onions, carrots, salted lemons, eggplants, potatoes).

Almost everything about tagine (what it is and how to cook in it)

And I remind you again. There should be very little liquid in tagine, ideally it is generally better without it.

Cooking in tagine is not stewing, but rather a simmering. The only difference is that in the classical pre-steaming, as it was understood before the revolution, the products languished in a small amount of butter and their own juice, and the tagine is a kind of hybrid of steaming and steaming, only the T of the medium is significantly lower. Steam in a double boiler has a T 100C, and in tagine T is unlikely to rise above 85C. At the bottom there will be about so much, and at the top even less. Well, the juices for the most part remain inside the products.

How to care for the dishes?
Wash your tagine with baking soda. In my opinion, it is better to boil the dishes after washing. This is guaranteed to keep it from accumulating odor in the pores.
Do not believe the fairy tales about a wonderful, unwashed dish, which makes food tastier with each preparation. Everything that is absorbed into the pores will decompose in them. Do you need it?
Do not under any circumstances follow the idiotic recommendations for greasing unglazed tagine with oil. I foolishly oiled, leaving for a month. And she got a terribly stinking drying oil, which she was tortured to tear off. When storing washed but unboiled tagine, the same is obtained. Tested on our own bitter experience.
The best thing is to boil after each cooking. Yes, it's inauthentic. But reliable and practical

I hope this material will help everyone (or some?) To get acquainted in more detail and understand the concept of "TAZHIN", and try to start cooking according to the attached recipes - and understand "do I need it?"

I'll leave the topic in my section for now, maybe some more info on tags will come (left empty posts) - and then I'll transfer the topic to its destination - where, tell me?

And my experience of cooking in tagine:

Beefsteaks with vegetables in tagine (Admin)

Almost everything about tagine (what it is and how to cook in it)

Tagine with lamb, chickpeas and prunes (Admin)

Almost everything about tagine (what it is and how to cook in it)
Wow! This is not an adaptation, but a decoration of the house. And I look at everything in the tape - tagine, tagine .. But I didn't really ask myself a question. And here it is so detailed, beautiful and interesting. Yes, there is something to want ... And there are no limits ... Thank you Tanechka, she painted so sensibly and coolly. Our toiler!
Tanya, if I have an ordinary glass-ceramic stove, will I need to put something under the tagine?
Byaka zakalyaka
I was very fired up with the question of buying this beauty, but the price of the question slowed down. Well, I think it's not ripe yet. Went to read, mature so to speak.
The girls read the information in different sources and did not understand at all what is the fundamental difference with the existing slow cooker? Well, with Russian clay pots, it's understandable, they cook in the oven or oven, put tagine on the fire (which is its undoubted plus). And from a slow cooker, in general, nothing distinguishes slow cooking both there and there, the liquid does not evaporate here and there, the saturation with aromas is five times steeper than with ordinary cooking both here and there. Or am I something I don't fully understand?
fly tsetse
Girls, in the next topic vernisag - Irina, gave a link


The price is very humane.
Tanya, what kind of induction adapter do you have?
Quote: zoyaaa

Tanya, what kind of induction adapter do you have?

If this question is for me - I cook on a gas stove
Quote: Natalia Voronezh
Although for making tagine at home, especially on glass ceramics, it is still preferable to buy French-made tagine. Our shops are replete with tags of famous and very high quality brands Emile Henry and Staub, Le Creuset. These brands will offer you heat-resistant ceramics or enamelled cast iron. Cast iron is good because meat can be fried on it before stewing.

Here, I found this phrase in the 1st post:
Although for making tagine at home, especially on glass ceramics, it is still preferable to buy French-made tagine. Our shops are replete with tags of famous and very high quality brands Emile Henry and Staub, Le Creuset. These brands will offer you heat-resistant ceramics or enamelled cast iron. Cast iron is good because meat can be fried on it before stewing.
Quote: Byaka zakalyaka
The girls read the information in different sources and did not understand at all what is the fundamental difference with the existing slow cooker?

The tagine dome is built in such a way that cooking in it will be much faster than slow cooking.
For example, coarsely sliced ​​vegetables can be cooked in 20-30 minutes, chicken in chunks in about 30-40 minutes. Well, there will be such a result in slow motion
Byaka zakalyaka
Thank you Tanya, time is a very significant plus. Means you need: girl-yes: Let's go Search suitable prices
NataliaVoronezh, if you have ordinary glass ceramics, not induction, then you do not need to put anything.
This is what it means not to read carefully, I missed the link.
Anastasiya 18
Good day! I have such a story - my husband brought tagine from Morocco. I was so happy, before the first cooking I soaked it (although it is glazed), but just in case) was cooked on charcoal, waited impatiently ... all products smell like the chemical smell of the glaze with which it is covered !!! Maybe someone came across what can be done with this?
Anastasiya 18, are you sure this is a cooking tagine ?!
In Morocco, they sell tagines for cooking and for a beautiful presentation of a dish.
Or perhaps you came across a low-quality sample.
Admin, Tanya, he burst at me: ((((right on the stove. Right during my first test. Meat was fried, fried, heating was at 7-ke, maximum 9. Then suddenly a sound like a shot - and I don't have tagine.
I don’t understand what was wrong. Is the heating big? So how then to fry ??

How can this be?
What material is tagine made of? Ceramics, cast iron?

I have cast iron, behaves pretty well

I put it on a relatively high heat, then turn T * down to hot, otherwise everything will burn on it. I fry the food, then cover and reduce the heat to low, and bring it to readiness.
That is, I do not spend the entire cooking cycle on a constantly strong T *, otherwise everything will burn out.
Admin, Tatyana, I've been looking at the tajin for a long time, found it, now I go in thought to take it. And you probably also cook in ceramic pots? Can you somehow compare pots and tajin, or are they incomparable things. thank you in advance.
No, these are essentially different devices.

The pot involves cooking in the oven, simmering food at a low temperature. And ready-made products, previously processed in a pan, or raw, are laid in the pot.

Tazhin is more of a frying pan, with a special conical lid. buildings where condensation flows down a cone into the pan, due to which the products remain moist and not dry. You can fry in a skillet.

Although, there are ceramic pots in which you can cook on the stove.

Each pan device is designed for the targeted preparation of the dish, to achieve a certain result, taste of the product

I rarely cook in pots. There are many devices that give good results - but you don't want to drive a large oven for a long time because of a couple of pots
Ceramics. It is very similar in appearance to the red one in the photo in this thread.
I bought it at the Metro.
I was very upset. She promised her yummy unearthly, but I had to wash the whole kitchen.
On glass ceramics it is possible, it was exactly written in the instructions.
Tanya, is cast iron better than ceramic?
Anna73, and you soaked it overnight before the first use? I cook on a gas stove, on a small divider. But I start with a small fire, wait for the tagine to heat up, and then turn on the fire.
Cast iron, I think, will be more practical. But also more difficult, probably.
Quote: Anna73
Tanya, is cast iron better than ceramic?

Ceramics is clay that also has quality, kiln hardening, and so on. Ceramics are more whimsical in service and cooking.
Cast iron is essentially metal, strong and heavy. Cast iron is considered the best where you need to keep warm, for frying pancakes, for stewing. And as a metal it is more durable.

Anya, I'm sorry

Olya, cast iron is a heavy metal, but not so that the pan does not rise quite normally, and is practical to use
The lid of my cast-iron tagine is "ceramic" - but it should be so.
Tatyana, I just warn those whose handles are weak, so as not to expect lightness from a cast-iron base. Although ceramics are also not very light.At one time I wanted to buy a Staub tagine, but the price for ceramic was more humane. I think cast iron is more practical.
Quote: Belka13
I think cast iron is more practical.

And these are the right thoughts!
Let's remember our mothers and grandmothers - not so long ago, it was cast-iron pans that were considered the best, especially if they worked for a long time, turned black, smoked, hardened from time to time, but they always cooked perfectly
I also remember such a frying pan, inside it shone from cleaning and exposure to various juices from products, the surface was already polished to smoothness, and from the outside it was all rough and bumpy. And I remember well how my mother cleaned my new-fashioned Teflon frying pan to a shine, considering that I was too lazy to clean and wash it myself
Oh yeah! Cleaning a Teflon pan by mothers for negligent daughters is a classic!
It is clear, we will look for a cast iron one. I really want such dishes !!!
Girls, indicate the direction where it is better to buy. You are welcome!

You can also look at ozone - they were on sale there.
The bottom is cast iron, the top is ceramic.

You can make a request on an Internet
Tanya, thanks! Already looking for!
Anna73, I advise you to watch a larger volume. I have two volumes, I use the small one less often. Moreover, I do not have a hole in the lid, so the liquid often splashes on the stove.In all other respects, tagine suits me. But, if now there were extra finances, I would buy a cast-iron Staub.
Anna73, no ceramic cookware can be heated on direct fire !! Because this can never be !!! Especially on the gas stove. Buy a flame divider, and we will be happy for you - the tagine is intact and the goodies are on the table.
Tajine can be used as a dish in a charcoal brazier, yes. But a gas stove and coals are not the same thing, just believe me. You have already started checking)))
maybe, maybe. Believe me, it is very hot both on direct fire and on curved fire. You just need to know how it is heated there. Of course (no, not so) - koooooooooo, if you are not sure about the process (doing it for the first time) or in the vessel itself, in the tagine, for example, then make sure with a flame divider or even a flat cast-iron frying pan. The only thing that tagine doesn't like is strong fire, no "Aziz prepares tagine for 7" there, no sevens, what is it about? Quiet, quiet, uncool, the flame barely vibrates. On coals, it is advisable to use a low ceramic stand, it is completely unaesthetic and not practical to put on coals - a plate, you know, it is low, it may turn out that the dish itself will be mmmmmm with coal.
I will write more in this thread.
We bought earthenware: bowls-plates and a dish with a spherical lid, such as tagine.
I have already soaked the plates in water for several hours, washed them with warm water without detergents, began to wipe them off ... And there is a small dark mark on the towel .. is it paint? Or should it be?
Maybe wash with soda?

Now I have soaked a dish with a lid in water (presumably tagine), I will leave it in water overnight. Then, on the advice from the topic about tagine, I want to cook milk rice porridge in it.
I have a question: I thought to cook in the oven .. I'm afraid on the gas, even on the divider .... Or should I cook on the divider?
Natusichka, I have a small square stand-divider on my gas stove - literally 9x9 cm. I have been cooking on it in tagine for two years for sure. Pah-pah-pah, the flight is normal. I add only the flame after the food is heated. And I still can't get a big divider. It seems that there is no particular need. And you need to remove it somewhere.
Natasha, in our city they sell chic ceramics, including handmade clay tagine. I've already approached a hundred times, chose and chose again
And a hundred times asked sellers a question: is it possible in tagine made of ceramic-clay to cook on gas?
There is only one answer - only in the oven!

Therefore, I left all thoughts of buying such a tagine, I would like for gas - no!

Maybe someone else has other experience in gas tagine cooking?
alba et atra
Quote: Natusichka

I have a question: I was thinking of cooking in the oven ..I'm afraid on the gas, even on the divider .... Or should I cook on the divider?

In no case!
For pottery, only an oven, a microwave oven, an airfryer!
Already wrote today in another topic the rules for cooking in earthenware.
We put the cold product in a cold dish and put it in a cold oven, and only then turn on the heating so that everything heats up simultaneously and evenly.

Added Thursday, 29 Sep 2016 10:48 PM

Quote: Natusichka

And there is a small dark mark on the towel ... is it paint? Or should it be?

I don't know what it is (well, at least they would have put a photo), but it shouldn't be so.
Thanks to everyone who responded so quickly to my questions! This is very important, I would not want it to burst ...
So, I will look for something to cook in the oven ...
Girls, I myself hesitated for a long time until I read the following:

Emile Henry developed the first ceramic cookware that can be put on "open fire". Five years of development and testing were required to create the unique Flame® series. Tagine can be placed in an oven, in a microwave oven and on any direct heat source (induction disc for induction cookers). The heating temperature can reach 500 C. The ceramic is covered with a very strong glaze, resistant to the use of sharp instruments. The dishes are easy to clean by hand or in the dishwasher.

Maybe this uncoated, unglazed clay is afraid of heating on gas?
alba et atra
Quote: Admin

Maybe someone else has other experience in gas tagine cooking?

Tatyan, so there are tagines and cast iron.
In them and on gas it is possible.

Emile Henry is a beautiful dish, dear But not practical! I have a stewpan of this company, cherry, for cooking on gas - food sticks to it very strongly, even over low heat
alba et atra
Quote: Belka13

Girls, I myself hesitated for a long time until I read the following:

Emile Henry developed the first ceramic cookware that can be put on "open fire".

Olya, Natasha's dishes are not from Emily Henry.
Quote: alba et atra

Tatyan, so there are tagines and cast iron.
In them and on gas it is possible.

Lena, I have a normal tagine, the bottom is cast iron, the top is ceramic - I like
But when I saw the gorgeous handmade ceramics - I died on the spot from this beauty - I WANT !!!
I don't want it anymore - I don't need it for the oven. I have other ceramic molds for the oven, they are quite satisfied.
Tatyana, I also have their little saucepan, but it has a completely different coating, not the same as that of tagines, more glossy. I use it for storage in the refrigerator. Tagines have a different glaze, they are rougher to the touch. And the wall thickness of tagines is much larger. I don't want to convince anyone, but if the manufacturer writes so confidently about the properties of his dishes, I think he has a reason for this.
Tatyana, thanks for the topic! For a long time I have been looking in the direction of this vessel, I feel - it is necessary)))
alba et atra
Quote: Natusichka

a dish with a spherical lid, such as tagine.

Sorry no photo.
But I can assume that this is a pancake maker, not a tagine.
The tagine has a conical lid, and it cannot be spherical.
Quote: Belka13
I don't want to convince anyone, but if the manufacturer writes so confidently about the properties of his dishes, I think he has a reason for this.

Olya, unfortunately this is so. I, too, believed the manufacturer "will not stick" to the bottom, firmly and so on ... and now it stands on the shelf as a decoration, it looks beautiful Because every time I don't want to scratch the bottom (glazed)
Well, maybe I just got this Emily Henry pottery?

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