‘Cooking in a Tagine’

I remember growing up living next to a Middle-Eastern family that did a lot of cooking. I can recall smelling different aromas that my senses and palate had never experienced before. Over the years I was invited over for dinner, and there was one meal in particular that stood out among the rest. The meal was cooked in a very beautiful clay tagine, and the memory of powerful Eastern flavors began to intrigue my young culinary mind…not until recently did I ever do the research to learn more about this unique style of cooking.

So what is this tagine? A tagine refers to both a cooking vessel as well as the stew cooked in it. The tagine consists of two parts: a round pot (traditionally clay or terra cotta), and a conical cover sometimes with a small hole which allows some steam to escape. The base is normally shallow with a rim and is commonly glazed on the inside.

The conical shaped lid helps preserve moisture in the food as the steam condenses on the inside of the lid.  The shape of the lid also creates circulation within the dish, infusing the food with spices and flavors. It gradually reduces the cooking juices so they become more concentrated and flavorful. The lid is commonly glazed on the outside.

Tagines are typically found in North African countries including Morocco, Tunisia, and Algeria. Although each country uses ingredients more commonly found on their own soil, the preparations are very similar.

Glazed vs Unglazed: Ceramic glazes are thin coatings baked onto unfinished pottery to make their surfaces glassy, smooth and waterproof. Some glazes used for ceramic products may contain lead oxides. If they are not heated adequately during manufacture, this may result in the release of lead from the product into the food.

So which should you choose?

If you are going to use tagines to cook frequently, say weekly, then unglazed tagines are best because they provide that earthy flavor to your dishes. Otherwise, and this is what most people do, the glazed tagine is better for you because it is stored away and it does not develop that "closet" scent the way unglazed tagines would.

Here are a few tips for seasoning your tagine for its first use: This should help remove any earthenware taste and strengthen your tagine.

1.  The new tagine needs to be submerged in water for at least 1 hour. Remove and dry.

2.  Rub the inside of the base and lid with olive oil.

3.  Put in a cold oven and set temperature to 350 degrees and leave for 2 hours.

4.  Remove from oven and cool.

5.  When completely cool, wash in warm soapy water and dry with a clean cloth.

6.  Your tagine is now ready to use.

Ingredients commonly used when preparing tagine include: chicken, lamb, beef and seafood. Preserved lemons, onions, dried fruits, nuts, sesame seeds, eggs, tomatoes, peppers, olives and seasonings like paprika, cinnamon, cumin, cilantro and saffron are the other components. Smen is a traditional cooking oil most commonly in North African and Middle Eastern cuisines. It is produced using the butter made from the milk of sheep or goats. The butter is brought to boiling point for about 15 minutes, then skimmed, strained into a ceramic jar called a khabia, and salted before it curdles. The oil is then aged.

* NOTE: when cooking in a tagine, do not put directly on a flame. A heat diffuser should be used. If you do not have a diffuser, place the tagine in  a large skillet. If cooking on an electric stove use a medium heat. So now its time to cook! Gather your ingredients, and cut the meat or protein into the appropriate size and shape. Browning in the tagine is an option, but normally a clay tagine is finished uncovered to gain that brown development of flavor towards the end. Seasonings should be added to the protein and vegetables to allow time to develop in the stewing process. In the base of a skillet or the tagine, add some oil, saute garlic and onion along with the chicken, then add the vegetables. Cover and cook for the appropriate cooking time. Once the tagine is done cooking, it can be served in the cooking tagine, or transferred into a more decorative tagine or bowl to bring to the table.

Tagines can be found at Moroccan markets, or on the internet at many international cooking websites. Be sure to purchase the size and shaped tagine that best suits your needs.

I hope you have some fun with this method of cooking, as I know I have. For a quick visual demonstration, check out the link to my cooking spot on Fox News 4 in this months issue.

Good Luck and Good Eating!

~Chef Brian