The Importance of the Tagine in Moroccan Cuisine
Secondly, the word tagine also represents the delicious stew-like dish that is slow-cooked inside this cookware. A tagine dish typically consists of meats like lamb, chicken, or fish, often paired with vegetables or fruits. However, it’s not uncommon to find vegetarian tagines as well.
A Glimpse into the Tagine's Origins
The tagine's origins are generally traced back to the late 18th century, during the rule of Harun al Rashid in the Islamic Empire. However, some historians believe that the use of ceramics in Moroccan cooking may have been influenced by Roman traditions, as the Romans were known for their ceramic artistry and likely brought this technique to Roman Africa. The first tagine-style recipes appeared as early as the 9th century in the famed publication The Thousand and One Nights.
The Tagine as a Cooking Vessel
Modern ceramic tagines are not only functional but also serve as stunning examples of Moroccan craftsmanship, with some being purely decorative. Traditional tagines are made from clay or ceramic, though contemporary versions may be crafted from other materials by Western cookware companies.
Tagines come either glazed or unglazed. Many cooks prefer unglazed clay tagines for the earthy flavor they impart to dishes. Available in various sizes, tagines can serve small meals for two or larger feasts for eight or more. The distinctive cone-shaped lid serves an essential function by trapping steam and returning moisture to the base, ensuring that dishes remain moist and flavorful.
The Tagine as a Stew
In Moroccan cuisine, tagines are most commonly used to prepare slow-cooked, savory stews. This method of cooking is practical for regions with limited water supplies since the lid traps steam, allowing dishes to cook with minimal water while enhancing the tenderness of meat and vegetables. The slow-cooking process also helps tenderize inexpensive cuts of meat, making them incredibly flavorful.
A traditional tagine stew often includes an array of spices such as turmeric, cinnamon, ginger, saffron, and cumin. The variety of recipes is vast, ranging from lamb, chicken, or beef-based tagines to those featuring fish or entirely vegetarian options. Many tagines are enriched with dried fruits like apricots or dates, alongside nuts, herbs, preserved lemons, olives, or even eggs and sausage. The Berber tagine stands out for its visually stunning presentation, with vegetables beautifully arranged around the meat.
Cooking with a Tagine at Home
Using a tagine at home requires some preparation. Before cooking with a tagine for the first time, it needs to be seasoned. This process involves soaking the vessel, rubbing it with oil, and baking it in the oven for a few hours to eliminate any raw clay taste (if unglazed) and to strengthen the material.
Traditionally, tagines are cooked over charcoal, using specific charcoal bricks that burn slowly for hours. While this method is still popular, many home cooks find it more practical to cook with a tagine in a low oven or on the stovetop, using very low heat to maintain a gentle simmer. When using a stovetop, it’s essential to prevent the bottom of the tagine from coming into direct contact with the heat source, so a diffuser (a circular piece of metal) is typically placed between the tagine and burner.
Conclusion
Whether used as a vessel or stew, the tagine remains a vital part of Moroccan cooking. Its origins, unique cooking method, and versatility make it not just a tool but a cultural symbol that continues to thrive in both traditional and modern kitchens.