If you are looking for more information on tagine then, you’ve come to the right place.
What Is Tagine?
Most Basic Looking Tagine Pot
Tagine, also referred to as Tagine is a Moroccan dish. It is named after the special pot in which it is cooked. This special pot is made of clay and has two parts: a flat, circular base which has low sides and a large dome-shaped or conical cover that rests on the base while the dish is being prepared. This special cover is prepared in such a way that all the condensed water at the top flows back into the pot. This special pot is usually painted or glazed. After Tagine has been prepared, the cover is removed and it is served hot in that pot itself. Even though Tagine is basically a Moroccan specialty, there is a Tunisian variety as well.
What Is Moroccan Tagine? How Is It Prepared?
Chicken Tagine ... Yummy!
The Moroccan version of Tagine is basically a special kind of stew cooked very slowly. Meat is added into the pot along with vegetables and sauces and the mix is heated. The cover of the pot comes with a handle so that it can be lifted now and then so that the cook can check the contents, add some vegetables or sauce or maybe just stir the contents. Usually, Tagine uses those parts of the meat from which the bone comes off easily. In the case of a lamb, that is usually the neck, the shoulder and the thighs. Usually the meat used for Moroccan Tagine is never browned initially. If there is any browning done, it is after the meat has been simmered and the flesh has become really moist. For this some fat containing liquids are mixed in the pot. These liquids can be skimmed off from the meat later.
Moroccan Tagine’s Ingredients
Ceramic Tagine With Flowery Pattern
The meat used in Moroccan Tagine is usually lamb or chicken with an assortment of other ingredients like olives, quinces, apples, pears, apricots, raisins, nuts, prunes and dates. Fruits can be used depending on whether the persons who will consume the Tagine like it or not. Same is the
case with honey and spices, as the addition of these ingredients also depend from person to person. Spices usually used in Tagine include cinnamon, ginger, turmeric, pepper and paprika among others. Other contents that may be used in the Tagine are fish,
beef, mutton, quail meat, pigeon meat or even turkey meat. The seasoning on the Tagine can be
traditional Moroccan seasoning or even French and Italian seasoning.
What Is Tunisian Tagine? How Is It Different?
Stainless Steel Tagine Pot
Tunisian Tagine is very different from the Moroccan Tagine which we discussed about above. First the meat is cut into very small pieces and then cooked with onions and the desired spices. Some sort of starchy substance is then added to thicken the juicy contents of the mix. When the meat is tender, the ingredients that have been chosen to be the dominant flavour of the Tagine are mixed.
Mini Tagine Series
This could be anything from different varieties of meat to various assortments of vegetables. Then cheese and eggs are added to the mix. Then this mix is heated on a stove or in an oven until both sides are cooked properly. When it is ready it is turned on to a plate and cut into pieces. Tunisian Tagine could be prepared with seafood or could be a completely vegetarian dish.
