What is a Tagine and how does it work?
What actually is a “Tagine or Tajine” and in what way or how does it cook food differently from other methods?
Well I’ve eaten plenty, on holidays and at many of the amazing restaurants in and around Leeds, but here’s the ‘official’ wiki description:
“Tajine or tagine is a North African Berber dish which is named after the earthenware pot in which it is cooked.”
Basically, it’s a North African stew of spiced meat and vegetables prepared by slow cooking in a shallow earthenware cooking dish with a tall, conical lid.
The tagine’s conical shape makes a uniquely moist, hot cooking environment for the dish being cooked. The base is wide and shallow, and the tall lid fits snugly inside. As the food cooks, steam rises into the cone, condenses, and then trickles down the sides back into the dish.
Moroccan and Algerian tajine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tajines.