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Tips for Cooking in a Moroccan Tagine

Many Moroccan dishes take their name from a tagine, which is the clay or ceramic vessel in which they had been traditionally cooked. Though city Moroccans could also be more inclined to make use of fashionable cookware reminiscent of pressure cookers when making stews, tagines are still favored by those that appreciate the distinctive, sluggish-cooked taste that the clayware imparts to the food. In addition, tagines remain the cookware of selection in many rural areas as a matter of cultural norms.

Before a new tagine can be used, you could season it so it is strengthened to withstand moderate cooking temperatures. As soon as the tagine is seasoned, it is easy to use. However there’s more to know―cooking in a tagine is completely different from cooking in a standard pot in a number of ways.


The tagine doubles as both a cooking vessel and a serving dish that keeps the food warm. Dishes served in a tagine are traditionally eaten communally; diners gather across the tagine and eat by hand, utilizing pieces of Moroccan bread to scoop up meat, vegetables, and sauce. Because you won’t be stirring in the course of the cooking, take care how you arrange or layer ingredients for a stupendous table presentation.


Tagines are most often used on the stovetop however can also be placed within the oven. When cooking with a tagine on the stovetop, the use of an affordable diffuser between the tagine and the heat source is essential. A diffuser is a flat metal paddle that sits between the burner and the tagine and, because the name says, diffuses the heat so the ceramic would not crack and break.

The tagine should also only be used over low or medium-low heat to keep away from damaging the tagine or scorching the food; use only as a lot heat as obligatory to maintain a simmer. Tagines may additionally be used over small fires or in braziers over charcoal. It may be tricky to keep up an adequately low temperature. It’s best to make use of a small quantity of charcoal or wood to determine a heat source and then periodically feed small handfuls of new fuel to keep the fire or embers burning. This way you will keep away from too high a heat.

Keep away from subjecting the tagine to extreme temperature modifications, which can cause the tagine to crack. Don’t, for example, add extremely popular liquids to a cold tagine (and vice versa), and do not set a sizzling tagine on a really cold surface. For those who use a clay or ceramic tagine in an oven, place the cold tagine in a cold oven on a rack, then set the temperature to no more than 325 to 350 F.

Some recipes may call for browning the meat firstly, but this really is not obligatory when cooking in a tagine. You’ll notice that tagine recipes call for adding the vegetables and meats to the vessel at the very beginning. This is totally different from standard pot cooking, where vegetables are added only after the meat has already become tender.


Oil is essential to tagine cooking; do not be overly cautious in using it otherwise you’ll end up with watery sauce or probably scorched ingredients. In most recipes for 4 to 6 individuals, you will want between 1/four to 1/3 cup of oil (generally part butter), which will combine with cooking liquids to make ample sauce for scooping up with bread. Select olive oil for the very best taste and its health benefits. Those with dietary or health issues can simply avoid the sauce when eating.

Less water is required when cooking in a tagine because the cone-shaped prime condenses steam and returns it to the dish. When you’ve erred by adding too much water, reduce the liquids on the end of cooking right into a thick sauce because a watery sauce is just not desirable.

It may possibly take a while to reduce a large volume of liquid in a tagine. If the dish is otherwise finished, you’ll be able to careabsolutely pour the liquids right into a small pan to reduce quickly, then return the thickened sauce back to the tagine.

Have Persistence

When utilizing a tagine, persistence is required; let the tagine attain a simmer slowly. Poultry takes about 2 hours to cook, while beef or lamb may take up to four hours. Try to not interrupt the cooking by steadily lifting the lid to check on the meals; that’s greatest left toward the top of cooking while you add ingredients or check on the level of liquids.


Hot water and baking soda (or salt) are normally enough for cleaning your tagine. If mandatory, you should utilize a really delicate soap however rinse further well since you don’t need the unglazed clay to soak up a soapy taste. Pat dry and rub the internal surfaces of the tagine with olive oil earlier than storing it.

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