All about the tagine
The tagine refers to both the conical-shaped dish used for cooking, as well as the traditional North African stew itself. Discover more about this authentic slow-cooked dish and its many variations.
A dish rich in delicate flavours
Made with meat, fish, vegetables and spices, tagine recipes are slow-cooked in a clay pot specifically designed for this purpose. This method concentrates the flavours and aromas. Once the dish is cooked, it’s placed at the centre of the table for guests to share. It’s often served with couscous or a salad for a delicious meal. Here are some different ways to prepare it.
What to know before cooking
- It is recommended not to overfill the tagine. The ingredients can be layered, but try to avoid too much liquid, to prevent overflow.
- For ingredients that take longer to cook, such as potatoes, they should be placed at the centre of the tagine.
- Avoid sudden temperature changes when using a tagine. It’s therefore preferable to start with a cold oven and gradually increase the heat, ideally at a low setting.
- A tagine can be cooked without the traditional dish. A deep ovenproof skillet can work just as well.
1.
This traditional tagine consists of lamb coated in a mixture of aromatics, vegetables and spices such as cumin seeds, paprika, cayenne and saffron.
2.
Bring some warmth to your kitchen with this version in which chicken pieces are combined with cinnamon, almonds, raisins and honey. The addition of quinces enhances the sweetness, while preserved lemon adds a unique touch.
3.
Simple and tasty, this tagine includes vegetables like zucchini and red bell pepper, as well as a variety of spices and monkfish, a white fish. It is an ideal dish for a meal that’s rich in flavour.
4.
A tagine is always comforting. In this lamb version, add white wine, tomatoes, raisins and dried apricots, cover and bake for an hour, and dinner is served!
5.
Tagine recipes always combine sweet, salty and spicy flavours. Spices are essential—coriander, paprika, cumin, turmeric and nutmeg are all commonly used during cooking, giving dishes a wonderful aroma.
6.
In the realm of spices that enhance meats and vegetables, particularly in tagines, za’atar is also an option. This slightly tangy blend includes sesame seeds, coriander, fennel, cumin, oregano and sumac. It can be easily made at home to season a wide variety of dishes.