these tips for a successful tagine

Oh the tajines. That Maghreb Specialties who play with tastes, smells and colours. Dishes that are as simple as they are good, so that you never tire of eating, no matter the season. In this period of Ramadanthe tajines are more than ever welcome at our tables. Every day we find a new (good) reason to prepare one. However, if we like these dishes, but they are not classics of our gastronomy, they can sometimes make us “afraid” to prepare. We can very quickly be overcome by doubts and question our talent in the kitchen. But don’t panic, we’re here to help. We reveal these tips to you pass your tagine secure. Something to tickle your taste buds and surprise your guests!

How do you choose the right tagine?

As the traditional tajines are made of terracotta, today, at least in France, we find all types that suit our kitchens. There are 3 types tajines, so we have the choice to choose the one that best suits our needs. For example, one can choose to opt for the old fashioned terracotta tagine or ceramics. It is made of natural and healthy materials. Their only flaw? They must not pass over a heating surface without a heat diffuser with the risk of cracking (depending on the model). For everyday use without fuss, you will definitely prefer the cast iron tagine. This one is perfect for long cooking as it distributes the heat evenly. The cast iron tagine retains the heat perfectly. So even if you don’t eat it right away, it will stay warm. Finally, it is compatible with all hobs, including induction. Finally, for a more modern version of the tajine, you can choose an electric one. Placed on a pedestal, you put it directly on the table and let your dish simmer under the eyes of your guests.

How do you use your tagine correctly?

Now that you’re well rested, you still need to know how the tajine† If you have chosen a traditional tagine, then immerse it in vinegar water for 24 hours before first use. This will prevent it from cracking during cooking. You prefer a large fire for cooking all your tajines, but not too strong. Thus, the food reveals all its flavors together. A little modern trick, but one that promises a divine dish: put the tagine dish with lid for about 2 hours in the oven at 160°C. The cooking, stewed like this, only gets better. With the beautiful days approaching, we strongly recommend that you give preference to the tajines cooked directly on the coals on your barbecue. With this cooking method you will definitely forget cooking on gas, we guarantee that.

How do you make a successful tagine for sure?

The key to a tajine success lies in 3 little secrets: the dosage, the cooking and the chronology of the food. For example, if we have to dose our herbs properly, we avoid that the onions first brown in our oil, then everything sticks together and the flavors are not well distributed in our dish. We first start by placing our meat or poultry, we add our spices and oil (and also tomatoes to give juice), then we put our dish on the fire. First we let our ingredients come back well, then we add the water. After we cook it, we leave our cook tagine over low heat. If you need to let it live its tagine life, remember to stir it occasionally so the spices don’t settle on the bottom. Finally, ohn will not add our vegetables until our meat is almost done. And for even more flavor, don’t hesitate to add small slices of lemon to your vegetables. Even if your recipe doesn’t say so, this tip will make your tajine even tastier!

Also read:

Ramadan 2022: 5 very easy tagine recipes that will tantalize your taste buds
Cyril Lignac’s Tagine-Style Lemon Chicken: The Recipe That Makes the Senses Travel
Ramadan 2022: 5 very easy tagine recipes that will tantalize your taste buds

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