A tagine is a unique type of Moroccan ceramic or clay cookware. The top of the tagine is distinctively shaped into a rounded dome or cone.
The word "tagine" also refers to the succulent dish which is slow-cooked inside the unique cookware. Typically, a tagine is a rich stew of meat, chicken, or fish, and most often includes vegetables or fruit. Vegetables can also be cooked alone.
Ceramic and Clay Tagines
The use of ceramics in cooking is probably a Roman influence. Romans were known for their ceramics, and likely brought that tradition to their rule of Roman Africa.
Ceramic tagines are exquisite examples of Moroccan artisanship, and many are show pieces as well as functional cooking vessels. Some tagines, however, are intended only to be used as decorative serving dishes.
Unglazed clay tagines are favored by some for the unique earthy nuance they impart to dishes. Like their glazed counterparts, they come in all sizes. The smallest might hold enough food for one or two people, while the largest can hold a meal for eight people or more.
Moroccan Tagines or Stews
Tagines are primarily used to slow-cook sweet and savory meat and vegetable dishes. Because the domed or cone-shaped lid of the tagine traps steam and moisture, a minimal amount of water is needed to cook meats and vegetables to buttery-tenderness. This method of cooking is very practical in areas where water supplies are limited or where public water is not yet available.
The traditional method of cooking with a tagine is to place the tagine over coals. Large bricks of charcoal are purchased specifically for their ability to stay hot for hours. Smaller pieces of charcoal are reserved for cooking brochettes and other grilled meats.
Using a Tagine at Home
Before using a tagine for the first time, you'll want to season it. How to Season a Tagine explains how to do this, and offers tips on caring for and using the tagine.
You can try cooking a tagine over charcoal, but it's okay to use a tagine in a slow oven, or place it on a gas or electric stove top. Use the lowest heat necessary to keep the stew simmering gently. A diffuser – a circular piece of aluminum – can be used between the tagine and burner to buffer and more evenly distribute the stove's heat.
