Cooking vegetables in a tagine. Tagine: what is it and how to cook in it? Recipe “Tajine with chicken”

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Vegetable Tagine

Vegetables cooked in a traditional Moroccan tagine have an appetizing texture, color and delicious, slow-cooked flavor.

Use olive oil when preparing this easy vegetarian tagine recipe.

After cooking, you can eat this dish with a fork, but usually tagine dishes are eaten with crusty bread and scooping sauce from the tagine.

Ingredients:

1/4 cup olive oil; 1 onion, sliced into rings

4 carrots, peeled and chopped

2 tomatoes, chopped

2 large potatoes

1/2 teaspoon salt

1 teaspoon ginger

1/2 tsp. pepper

1/2 tsp. turmeric

1 tablespoon chopped parsley or cilantro, to add to the finished dish.

Preparation:

Mix the spices with the cut potatoes and set aside.

Pour half the olive oil into the bottom of the tagine and layer the vegetables in the following order:

onion rings

tomato slices

carrot slices

potato slices

Drizzle the remaining oil over the potatoes.

Rinse the spices from the bowl in which the potatoes were placed by rotating the bowl of water. Add this water to the tagine.

Place the tagine on the stove over medium heat and bring the tagine to a boil.

As soon as the water boils, reduce to a minimum, but still allow a slow boil.

Leave to simmer for about an hour and a half. Check that the vegetables are soft.

In the finished dish, add finely chopped parsley or cilantro to the potatoes.

Serve warm, placing the tagine directly on the table.

Eat from the tagine, scooping up the sauce and vegetables with crusty bread.

Cast iron tagine 28 cm

Lamb tagine with olives and Argan oil

- traditional Moroccan tagine recipe

Moroccan tagine recipe, with argan oil, which is popular in Morocco.

Aragon oil gives a unique taste to the Tajine dish, you can also use olive oil or walnut oil.

When cooking, avoid high temperatures if you are cooking with argan or walnut oil.

Ingredients:

2 kg. lamb, cut into small pieces

1 medium onion, thinly sliced

1 medium onion, chopped into medium

1 tablespoon ginger

3/4 teaspoon salt

1/2 tsp. pepper

1/2 tsp. turmeric

1/3 cup argan oil

a small bunch of cilantro,

1/2 cup green olives with pits

1 glass of water

Preparation:

Place a layer of chopped onion on the bottom of the tagine.

In a bowl, mix the meat with onions and spices, and add argan oil and olives to the tagine along with water. Place a bunch of cilantro on top of the meat.

Cover the tagine with a domed ceramic lid and place over medium heat.

Bring to a boil and simmer over low heat for about three hours, maintaining a minimum simmer.

It is only necessary to open the lid of the tagine if you feel that the tagine dish is burning.

This means the cooking temperature was too high and add some water.

After three hours of cooking the tagine, check the meat for doneness.

The meat should be tender and soft.

This tagine dish is prepared according to Moroccan traditions.

It must be served directly in Tazhin.

Lamb tagine with lemon and olives

Adding lemons, olives, ginger is a classic preparation of Moroccan tagine dishes.

Lamb can be replaced with beef.

Serves 4.

Ingredients:

700g lamb, cut into small pieces

1 large onion, finely chopped

2 cloves garlic, finely chopped or pressed

1/3 cup olive oil

1 teaspoon ginger

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. turmeric (

1 handful of parsley and cilantro

2 1/2 cups water

1 large handful of red or green olives

1 lemon, cut into pieces and seeds removed

Preparation:

Remove the pulp from the lemon and chop it finely. Mix it with meat, onion, garlic and spices.

Pour half the olive oil into the bottom of the tagine and add the meat and onions.

The meat will not burn if you place it with the fat side down.

Place parsley and cilantro on top of meat and add water.

Place the tagine over moderate heat and bring to a simmer over low heat.

After boiling, simmer for about 2 hours, maintaining a low simmer over low heat.

After 2 hours, check the tagine dish.

Add lemon and olives, and a little more water, if you feel that there is not enough liquid, or the dish is too fatty.

Cover the tagine with a domed ceramic lid and continue cooking for another hour or more, or until the meat is tender.

It is necessary to eat from the Tazhin, scooping up crusty bread, with each person on his side of the Tazhin

Chicken tagine with peas and potatoes - Moroccan tagine recipe

Slow cooking in a Tagine is a fabulous way to prepare authentic Moroccan dishes that combine meat and vegetables.

Vegetables are key to making this dish, this recipe only calls for half a chicken.

It is necessary to eat from the Tazhin, scooping up crusty bread, with each person on his side of the Tazhin

If you plan to eat with forks instead of Moroccan style, you can double the recipe.

Ingredients:

1/2 chicken cut into 4 pieces

250 g fresh or frozen peas

1/2 kg potatoes, peeled and halved

1 onion, finely chopped

2 cloves garlic, finely chopped or pressed

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh cilantro

1/2 tsp. salt

1 teaspoon ginger

1/2 tsp. turmeric

1/4 tsp. black pepper

1/4 tsp. white pepper

1/2 cup chicken broth

1/2 cup water

1/4 cup olive oil

additional salt and pepper

Preparation:

In a bowl, combine chicken with onion, garlic, herbs and spices. Check that the seasonings are evenly distributed.

Add a small amount of olive oil to the tagine pan.

Place the onion on the bottom, place the peas on the onion. Place the chicken (meat side down) in the center.

Pour 1/2 cup of water into the bowl where the chicken was, “rinse” in a circle, add this water to the tagine.

Arrange the potato slices around the chicken and sprinkle them with salt and pepper.

Add broth, and remaining olive oil over chicken and vegetables.

for a while.

Do not increase the heat, leave it to cook on low heat.

Once the dish comes to a boil, leave to simmer for about 1 hour and 15 minutes.

After that, open the tagine and turn the chicken over.

Taste the broth and add salt and pepper as desired.

Add a little water if you feel the vegetables have absorbed too much water.

Continue cooking the tagine dish for another 30 to 45 minutes, or until the chicken and vegetables are very tender.

It is necessary to eat from the Tazhin, scooping up crusty bread, with each person on his side of the Tazhin

Moroccan chicken tagine with fennel recipe

Tagine with cast iron frying pan 28 cm

Fennel - adds a subtle anise flavor.

Serve the dish directly in the Tagine in the middle of the table.

It is necessary to eat from the Tazhin, scooping up crusty bread, with each person on his side of the Tazhin

Ingredients:

1 whole chicken, cut into pieces and skin removed

1 kg fennel, cut into quarters

1/4 cup olive oil

1 medium onion, sliced into rings

1 medium onion, finely chopped

3 or 4 cloves garlic, finely chopped

1 1/2 teaspoons ginger

1 1/2 teaspoons salt

1 teaspoon turmeric

1/2 tsp. white pepper

1/2 tsp. fennel seeds or anise seeds (optional)

fresh ground pepper, to taste

1/2 to 1 cup water

A handful of parsley or cilantro

1 or 2 handfuls of red olives

Preparation:

To prepare fennel for cooking, remove the outer layer or two from the bulbs, and cut off the thick part (but not all)

Pour about half the olive oil into the base of the tagine pan.

Place the chopped onion in the bottom of the tagine pan.

In a bowl, combine chicken with onion, garlic and spices.

Place the chicken (meat side down) in the center of the tagine and scatter the chopped onions around it.

Pour 1/2 cup of water into the bowl where the chicken with spices was, swirl the water around, and pour into the tagine.

Place the fennel around the edges of the tagine, place the parsley on top of the chicken, and drizzle with the remaining olive oil.

Add olives and lemon.

Close the tagine, place on the stove, bring to a boil, simmer over low heat

for a while.

Do not increase the heat, leave to cook on low heat for 45 minutes

Serve the dish directly in the Tagine in the middle of the table.

It is necessary to eat from the Tazhin, scooping up crusty bread, with each person on his side of the Tazhin

The name “tagine” comes from the dish of the same name... Or vice versa? Since ancient times, tagine was prepared in the Maghreb countries: Algeria, Morocco, Tunisia, Libya, Mauritania. “Maghreb miracle” - this is how gourmets from all over the world speak about tagine. The dish is a mixture of lamb meat, preferably on the bone, vegetables, spices and dried or fresh fruit. Honey and nuts are often added to tagine. It should be cooked in a special container - yes, in a tagine! The food turns out aromatic and tender, you can eat it with your lips. And slightly sweet, as Africans like it. Quite a long time ago, before the widespread distribution of potatoes, rice was used instead of vegetables. So the most ancient tagine is pilaf with added sweets!

The lid of the tagine is removed three times: to add fruits and vegetables, to add spices, and when serving. We propose to simplify the process to a minimum. If the dish in the tagine is vegetable, without meat, the lid needs to be removed only once - when the dish is ready. This dietary delicacy is very popular in France. By the way, the merits of tagine were appreciated there back in the era of colonization. Tajine is almost the national dish of France. In the European version:

Good tone for a tagine

Traditionally, tagine is served in the container in which it was prepared. A large cast-iron tagine for many servings, of course, does not imply this. Previously, tagines were only ceramic, but now the base is made of metal. True, in their homeland they believe that standing tagines are only made of ceramics. An interesting fact: handmade dishes brought from the Maghreb countries are painted with sacred patterns. According to beliefs, eating in such a beauty energizes health and longevity, strengthens the family, promotes the birth of offspring, multiplies wealth - depending on the design. But it can also bring misfortune if the tagine owner has evil intentions - it’s just creepy! As for tagine recipes, there are more than a thousand of them. Particularly loved by tourists Tagine in Moroccan. The dish is also called Moroccan lamb. In Morocco, they are served on the streets and markets, not to mention cafes and restaurants.

What is cooked in a tagine

Almost everything! Meat of any kind, fish, vegetables, seafood. Long, but tasty and does not require any effort from the cook. Tazhin can be used as a native Russian pot and cook all the same dishes in it.

For our next recipe, we should remember one of the little secrets we know when preparing roasts. Potatoes paired with fresh tomatoes remain firm no matter how much you simmer.

An important and mandatory ingredient of the dish is salted lemons. They will have to be prepared in advance, two to three weeks in advance, since they rarely go on sale in our country. By the way, this “seasoning” is added to many dishes in the Maghreb countries. They eat and praise! Try it too turkey with pickled lemons.

How to choose a tagine

Maghreb tagines are ceramic. Sometimes they are treated with glaze. Untreated ones will have to be soaked overnight, otherwise they may crack. When choosing a specimen, you should make sure that the tagine has a heavy and thick bottom, otherwise it will definitely crack. If you are going to place a ceramic tagine on the stove, you will need a divider. But even in the case of a glass-ceramic stove, strong fire is unacceptable!

Cooking in the oven must also follow special rules. The ceramic tagine heats up along with the oven, gradually increasing the heat. One more feature. There should be a small hole in the dome of the tagine, otherwise excess steam will tend to push the lid off during cooking. If there is no hole, go to a jeweler and ask for one to be drilled. Diameter - 2-3 mm.

Never cook in decorative tagines with thin bottoms and decorations! Sometimes these are semi-precious stones, silver, which are clearly not suitable for heating. If you want to show off your exclusive dishes, put the finished dish into a decorative tagine and serve it to the table. This way you still have a chance to maintain the integrity of the scenery. A universal and safe tagine - with a cast iron bottom. By the way, it can be used to prepare casseroles and even

From the editor. Buying kitchen appliances is a delicate matter. Even if you had enough money to buy up the entire assortment in the store, another problem would arise: where to store all this wealth and what to do with it later? Often, toasters, food processors, blenders and coffee makers are actively used in everyday life only for the first couple of months, and then they end up forgotten in the closet. We decided to correct this misunderstanding and launched a series of materials “Testing Appliances/Utensils.” We won’t tell you about the variety of devices (sales consultants also do a good job with this), we’ll try it, and then we’ll tell you how useful they are, how to use them and what miracles they are capable of. And you decide for yourself whether you can live without these miracles.

Test item: Le Creuset tagine(price: 14,600 rub.)

Tagine, or, as it is also called, tagine, is a unique dishware. It appeared countless years ago in the Maghreb countries, but to this day has not lost its relevance and has firmly taken an honorable place in the cuisine of many countries around the world. However, tagine is not yet very popular in Russia - apparently, few people know what this strange vessel is and why it is good.

Tagine is the name given not only to dishes, which are a ceramic or metal pot covered with a high conical lid, but also to all dishes cooked in it. Most often these are meat or poultry dishes, which, thanks to the special design of the tagine, turn out to be incredibly tasty. The secret of the design of the tagine is in its lid: it is quite high and in its upper part it heats up much less than in the lower part. The steam generated during cooking condenses on the lid and, unlike dishes with a regular, flat lid, does not drip onto the ingredients, but flows down the flat walls back to the bottom of the tagine, where it evaporates again. The process is repeated again and again. Thus, a unique microclimate is created in the tagine, and the products are cooked in two ways: from below - by heating the base, and from above - almost as if steamed. Stewing or baking in a tagine is a real pleasure: meat or poultry will never burn or dry out, they will become incredibly juicy and will simply melt in your mouth. Even the toughest one will be unrecognizable after the tagine - she will become tender and flexible.

The tagine is easy to use: you just need to heat its lower part and fry vegetables with spices and spices in it in oil, then add the main ingredient (meat, poultry or fish), quickly fry and cover the tagine with a lid. After this, you need to reduce the heat and wait until the dish is completely ready.

In the world of tagines

Tagines are represented on the Russian market mainly by two manufacturers - the French companies Emile Henry and Le Creuset. Emile Henry's tagines are entirely ceramic, while Le Creuset's have a cast iron base. For testing, I got a Le Creuset tagine with a base diameter of 31 cm and a volume of 3.3 liters - in this you can easily prepare a hearty dinner for 3-4 people. I was incredibly happy with the sample I tested. Here's why: I have an Emile Henry tagine at home - it's huge and all ceramic, and cooking with it has always been a bit of a challenge. The Emile Henry tagine simply did not fit on the burner. I always had to fry everything in a separate bowl, then transfer it to the tagine and finish it in the oven. The Le Creuset tagine has a smaller base in diameter and is made of cast iron, so you can cook in it directly on the stove.

So, Le Creuset tagine. The first thing I learned about the sample I was testing was its price, and, to be honest, I was somewhat taken aback. Still, not everyone will agree to buy a tagine for 15 thousand rubles. But when I saw the tagine “live” and took it in my hands, I realized - here it is, the THING. One might say, the Rolls-Royce of the world of tableware. High-quality cast iron without a single flaw, a pleasantly heavy dark red ceramic lid - you can not only cook in such a tagine, but also serve it on the table - it really can make an impression. With him, I even began to understand what kind of dishes are passed on by inheritance.

Dishes in tagine

In fact, the tagine did not disappoint either. It held up just perfectly on a glass-ceramic stove: the cast-iron base heated up quickly enough, nothing burned during frying, and very little oil was needed. During long-term stewing, the top of the lid did not heat up to extreme temperatures; it could be removed with bare hands (but I used oven mitts - I didn’t want to break the lid of such valuable dishes). After finishing cooking, the tagine was quite easy to wash, because nothing stuck to it at all.

You can cook dishes from any cuisine in the world in a tagine. The main thing is that the recipe requires stewing or baking. I didn’t cook the “usual” and mushrooms in the tagine, I wanted more - chicken with salted lemons according to the Moroccan recipe. Pickled lemons are a popular addition to many Moroccan dishes and are easy to make yourself. It is enough to cut almost to the middle, fill the cuts with salt, then compact the lemons into sterilized jars and close for about a month. I already had ready-made salted lemons, and I started cooking. Heat a little olive oil in the lower part of the tagine and fry ginger and garlic in it. Added chicken pieces and fried them until browned. Then I added spices - paprika, turmeric, cumin, salt and pepper and cooked for a few more minutes. I added a couple of peeled and chopped chili peppers, half a stick of cinnamon and slices of salted lemons. Cover the tagine with a lid, reduce the heat and simmer until tender, about 30-40 minutes. I served the finished tagine with chicken and salted lemons with couscous, sprinkled with parsley and cilantro. The dish turned out amazing, the meat literally melted on the tongue.

I also tried making a tagine with fish, potatoes and olives. But this experiment was not very successful - the fish literally disintegrated into atoms. It’s unlikely that I kept it in the tagine for too long - in that case it would have started to taste bitter; most likely, the fish was “to blame” itself - it was overfrozen.

To fully test the tagine and check how it behaves in the oven, I baked a piece of pork in it. The result was impressive.

The tourism potential of many countries that are interesting from a culinary point of view has not been revealed even by a fraction of a percent. Morocco is a different story!
Genuine, most sincere hospitality in Morocco is easily converted into equally genuine money.
If you came for the East and the exotic, they will arrange both the East and the exotic for you - with tambourines, bonfires at night, belly dancing, camel riding and, of course, with a real, orientally plentiful and luxurious treat.
For example, everyone understands that Moroccan food is associated primarily with tagine.

This means that even couscous in Morocco will be served in a tagine, and not a brand new one - beautiful and painted, but in a traditional one, deliberately rough, handmade. Although, in fact, couscous is not prepared in a tagine, but like this: http://stalic.ru/blog/korolevskiy-kus-kus-ot-doma-rahal

If you wish, you can also watch a video about preparing couscous. As you can see, this dish is quite reproducible in our Russian realities, but I would like to talk specifically about those dishes that can not only be served in a tagine for the sake of beauty, but which really should be cooked in a tagine!

This stall with tagines is located in a completely non-tourist place. It’s some small town, there’s a bus station nearby, so there are enough eaters - ordinary local people - to sell out a dozen or two tagines at the appointed hour.
In a word, it couldn’t be more authentic, and no one was preparing for the shooting - I just saw this counter, walked up, started taking pictures and asking questions.

The first thing that caught my eye was the unusual hearth on which the tagine was installed. It is not firewood that is placed in this bowl, but coal.
From the layer of coal to the tagine itself is approximately 10-12 cm, the same distance as in a standard barbecue grill.
Coal burns at a temperature of 550-750C, so if you place the tagine directly on the coals, its bottom will overheat and the food will simply burn. Indeed, at temperatures above 150C, most organic substances begin to decompose into inorganic ones. In Russian, they say “charred” about products that have turned black as a result of excessive heating, and this is a very accurate word - after all, blackness is coal. Therefore, for cooking, the bottom of the cookware should not be heated significantly above 200C never, for any culinary operation.
And at a distance of 10-12 cm from the coal, the bottom of the pan heats up just as the food needs.
When the coal has just been placed in the fireplace, it will heat the tagine so that you can fry in it. As the coal burns and becomes covered in ash, it produces less and less heat and ideal conditions for extinguishing are created in the tagine. Finally, when the coal burns out, the ceramic bowl itself will give the tagine enough heat for a very long time to simmer the food.

Have you noticed that the heads of many tagines are wrapped in foil or stuffed with napkins? This prevents steam from escaping through the top hole, which occurs on some tagines and the purpose of which is so often asked by culinary enthusiasts.
But, on the other hand, knitting needles are placed under the lids and thus the steam still comes out from the side.

Here's what it looks like if you look closely.
And for what? Why so? Why?

In a tagine, heat is transferred to the food in three different ways.
The first method is contact. This heats up the food that lies directly at the bottom of the tagine. Ceramics conduct heat very slowly, its thermal conductivity is only slightly higher than the thermal conductivity of the products themselves, so the slowly arriving heat has time to penetrate inside the products while a golden brown crust forms on the meat or chicken.
But to prevent the surface of the food from overheating and charring, a layer of oil, fried onions with spices and a certain amount of moisture is usually arranged.
It’s clear that until all the moisture has evaporated, the temperature of this layer will not rise above 100C, and only products pressed firmly to the bottom will heat up a little more - just until golden brown. But the moisture will not evaporate until the food is completely cooked because vegetables placed on top of a layer of meat and onions will release moisture. If you seal the tagine hermetically, after a while it will become overflowing with moisture.
Meat and vegetable juices also receive heat from the bottom of the tagine and transfer it to those products that come into contact with the liquids.

Well, those products that are located above the level of the bowl (frying pan) of the tagine do not come into contact with either the hot walls or the hot liquids inside the tagine; they are cooked exclusively by steam.
But the heating from steam cannot be underestimated.
Try a thought experiment. Let's say a liter of water boils on a burner of a certain power in five minutes. But it will take several times longer for this water to evaporate. Once again: heating a kilogram of water from 20C to 100C requires energy, which the burner can transfer to the pan in five minutes. But evaporation, that is, the separation of water molecules from the surface, the transition of water into a gaseous state, requires several times more thermal energy.
When the steam comes into contact with cold food, it condenses, that is, it becomes water again. In this case, the steam transfers to the products exactly the same amount of thermal energy that was expended on the evaporation of this amount of water. Therefore, each drop of water that appeared on the potato heated it five to six times more than a drop of boiling water of the same size.
A good and clear example is a bathhouse. A ladle of water splashed on hot stones does not increase the temperature in the bathhouse, but on the contrary, it cools it down, but increases heat transfer from the stove through the steam.

If the hole in the lid of the tagine is left open, the steam will accelerate past the food and exit through the lid. Just try to hold your finger over the hole - in an instant it will burn worse than an iron! But this means that it did not heat the vegetables.
When the hole is closed, the steam has nowhere to go - it must condense somewhere. Some of the steam condenses on the lid and flows back into the pan. But part of the steam still condenses on the products and heats them up much more than with an open hole.
When the heat is too high, the liquids inside the tagine will boil too rapidly, the lid will begin to bounce, and it will even boil over - the very valuable juices for which we cooked the food will run out. Therefore, it is still necessary to leave some of the steam out, but it is better to do it at the bottom. In this case, the hottest steam will be at the top, and only gases that have cooled from contact with the food and the lid will go down. You can hold your finger near the crack under the lid of the tagine for a few seconds - it will be hot, but it won’t burn as much as through the top hole.
The tagine in the top picture is already ready to serve - it is decorated with herbs, a pod of fresh pepper, and olives. The coal under it had already gone out.

I noticed that the cook sometimes uses a knitting needle to stir the coals under the tagine. Of course, I would never do that, I would build a mini-poker for working with coal, and leave the knitting needle only for working with food, but, in fact, the ashes and embers are already sterile.
It should be noted that tagine can still be used on a live fire without this ceramic stove, but this will require quite a lot of ash. I have seen a method where smoldering coals are buried in the ashes, and cooking utensils are placed on top of the ashes. Coals surrounded by ash have difficulty accessing air, they smolder more slowly, emit less heat, and the ash itself essentially works as a heat insulator, due to which the heat is tamed and the frying pan heats up to a temperature suitable for cooking.

So, repetition is the mother of learning!
We fry meat or poultry, fry onions, add spices, add a little water to start the process and put in the tagine those products that will be steamed - zucchini, pumpkin, bell pepper, whatever else. Yes, the same potatoes could also be steamed, but for my taste they taste better in the sauce. Cover the tagine and reduce the heat to low. If it boils too violently, if the lid begins to jump and liquid runs out, we put a knitting needle under the lid of the tagine, and even enjoy the smells with a fork. The longer it cooks, the more steam comes out, the more concentrated and tastier the sauce inside the tagine will be.

The vegetables are eaten first, then the meat is eaten, and the sauce is soaked with bread.
Bon appetit!

Everyone asks me how I take these photos?
Yes, it’s very simple - everything is done by hand, as you can see!
Glass, glue - all this goes without saying.
Adjust the light so that there is no glare in the glass.
It was not possible to make the tagine boil like the cauldron boiled in the sectional photographs of pilaf.
Well, okay! Already, four people were jumping around this photograph for several hours.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

The cuisines of the peoples of the world are replete with a variety of recipes. Special secrets of uniqueness are hidden not only in the combination of products, but also in the cooking method. In order to make delicious crumbly pilaf, you need a cast iron cauldron. The cooking features were borrowed from Asian peoples along with this indispensable accessory. A wok frying pan will fry vegetables as quickly as possible, preserving all the benefits and taste. In ceramic pots, the meat will turn out unusually soft and will melt in your mouth. This time we will talk about such a rare guest in Russian cuisine as the Moroccan tagine.

Moroccan tagine

Tagine is the national dishware of the peoples of North Africa. It is a large clay pot with thick walls and a bottom, with a high lid in the form of a conical dome. This unusual shape is not accidental. It is prepared in tagine without adding liquid, which is due to the lack of drinking water supplies in the Maghreb countries. It takes a lot of time to prepare the dish of the same name, which is why it is served only on holidays. Tajine can be easily found in the store. It will become an indispensable thing in the kitchen and a good gift for any housewife.

The principle of cooking in a tagine

Hot steam, rushing upward, encounters an obstacle in the form of cold air. Thanks to its cone-shaped shape and small hole, which can be seen in the photo, the lid does not have time to warm up. Condensation forms on the walls of the tagine, which compensates for the lack of water. Dishes simmered for hours on low heat turn out aromatic and juicy. Dishes cannot be placed inside the oven. The lid will heat up and the cooking principle will be disrupted. You can cook on a gas stove, but be careful. A strong flame will ruin the product and cause the clay to crack.

How to cook tagine

Poultry, fish, vegetables and fruits can replace meat in tagine dishes. The cooking time will depend on the choice of the main ingredient. Chicken cooks faster than meat, but longer than fish. Seafood must be added to the dish before finishing cooking. It is traditional to add honey, nuts, dried apricots, raisins, dates, generously flavored with ginger and spices. Such dishes perfectly combine the bitterness of hot pepper, the sweetness of prunes and the spiciness of paprika. Vegetarian dishes are very tasty.

In Moroccan

Few people understand how to cook such an exotic dish. Traditional Moroccan tagine is made from meat or poultry on the bone. The pieces are chosen large. Vegetables chosen: potatoes, eggplants, tomatoes, onions. Add berries, dried fruits, lemon, a variety of herbs and spices such as cilantro, cinnamon, turmeric, cumin and garlic. Due to the circulation of liquid inside the cookware, there is no need to add water. All ingredients will simmer over low heat for several hours. This culinary masterpiece, stewed in its own juice, will captivate you with its unique taste.

In Tunisian

This type of dish has differences in the method of preparation, but is no less popular. Remembering how to cook a tagine in Tunisian style is not difficult. In this case, meat and poultry need to be finely chopped. In addition to vegetables, add chickpeas or beans for thickness and uniformity of the dish. Everything is stewed over low heat, after which eggs, cheese and spices are added. The finished mixture must be transferred to a clay dish and baked. The result will be something similar to a flatbread or omelette with a delicious crispy crust. It is better to serve the dish with hot sauce.

Tagine Recipes

Having a tagine in your arsenal, it’s easy to amaze your guests with culinary masterpieces. There are many extraordinary cooking options. Beginning housewives will appreciate the photo recipes, which, step by step, can easily be used to learn how to prepare dishes. You can give free rein to your imagination by creating your own signature dish. With the help of tagine, you can cook any meat equally well and tasty; a successful combination will turn out with anchovies, spinach, prunes and even pumpkin. The tagine will become an indispensable assistant in preparing vegetarian dishes. There are no limits to experiments here.

Time: 2 hours
Number of servings: 4 persons.
Calorie content of the dish: 650 kcal.
Purpose: main courses.
Cuisine: Moroccan.
Difficulty: medium.

This not the most difficult option for preparing a lamb dish can be varied at your discretion. A good solution would be to add tomatoes or eggplants to the tagine. There are recipes with almonds and prunes. It would be appropriate to use cinnamon and saffron. It is not at all necessary to choose the best tenderloin for a dish: even the toughest meat will turn out tender, aromatic and will definitely please your household.

Ingredients:

lamb – 1 kg;
wheat flour – 2 tbsp. l.;
onions – 2 heads;
garlic – 2-3 cloves;
tomato paste – 2 tbsp. l.;
ginger – 1 tbsp. l.;
dried apricots – 5-6 pcs.;
lemon – 1 pc.;
honey - 2 tbsp. l.;
cilantro – ½ bunch;
salt – 1 tsp;
ground black pepper – 0.2 tsp;
spice mixture – 1-2 tsp;
olive oil – 2 tbsp. l.

Cooking method:

The lamb should be washed, cut into pieces, loaded into the tagine and fried in olive oil.
After the juice has separated from the meat, add flour.
Salt and pepper.
Fry for 3-5 minutes.
Add chopped onion, garlic, ginger. Followed by tomato paste and spices.
Pour ½ cup of broth into the tagine.
Simmer over low heat for one and a half hours.
Half an hour before readiness, add dried apricots, lemon and honey.
When finished, add finely chopped cilantro.

Spicy shrimp Moroccan style

Time: 30-40 min.
Number of servings: 4 persons.
Calorie content of the dish: 750 kcal.
Purpose: main courses.
Cuisine: Moroccan.
Difficulty: low.

Creating such an exquisite dinner of seafood delicacies will not take much time. Shrimp are cooked very quickly using tagine, making them tender and juicy. As a result, they should be added shortly before the entire dish is ready. Overcooked seafood will be difficult to chew, and the meal will not be enjoyable. If desired, the Moroccan shrimp dish can be made spicier by adding harissa sauce, which is very popular in African countries. It consists of hot pepper ground into a paste.

Ingredients:

peeled shrimp – 750 g;
cherry tomatoes – 12-15 pcs.;
garlic – 5 cloves;
olive oil – 2 tbsp. l.;
lemon – 2-3 slices;
paprika – 1 tsp;
cayenne pepper – ¼ tsp;
cumin – ¼ tsp;
bay leaf – 2 pcs.;
salt – ½ tsp;
ground black pepper – ¼ tsp;
fresh parsley – ½ bunch;
cilantro – ½ bunch.

Cooking method:

Wash the cherry tomatoes thoroughly and cut them into halves.
Chop the garlic.
Heat the tagine with olive oil and add the tomatoes and garlic.
Simmer for 15 minutes.
Add shrimp, herbs, and spices to the tomatoes.
Salt and pepper.
Mix everything, place lemon on top and simmer for another 10 minutes.
If the broth has evaporated, you can add a couple of tablespoons of water.

Vegetables in tagine

Time: 2-2.5 hours.
Number of servings: 4 persons.
Calorie content of the dish: 315 kcal.
Purpose: main courses.
Cuisine: Moroccan.
Difficulty: low.

Vegetarian dishes from tagine are no less tasty than meat ones. You can use a variety of vegetables for dishes. They are stewed in their own juice, retaining most of the vitamins. Vegetable tagine is prepared with chickpeas or beans. If you want to end up with a dish no worse than in the photo, then you shouldn’t get carried away with frequent stirring: an aesthetic dish can turn into a boiled stew. It is better not to open the lid again. The liquid will evaporate and the vegetables will be dry or burnt.

Ingredients:

pumpkin – 650-750 g;
carrots – 2-3 pcs.;
potatoes – 5-6 pcs.;
chickpeas – 120 g;
bell pepper – 2 pcs.;
onion – 1 pc.;
raisins – 50 g;
ginger – 1 tbsp. l.;
cinnamon – ½ tsp;
turmeric – ½ tsp;
salt – ½ tsp;
vegetable broth – 150 ml.

Cooking method:

Pre-soak the chickpeas in cold water and leave to swell overnight.
All vegetables should be washed well, peeled and chopped into large cubes. Cut the onion into rings or half rings.
Place potatoes and carrots on the bottom of the tagine, following the order.
Sprinkle the soaked chickpeas over the vegetables.
Next, arrange the onions, bell peppers, and pumpkin in layers.
Sprinkle raisins on top.
After this, add spices and salt.
Pour in the broth.
Simmer covered for 2 hours over low heat.

Video

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