Tagine – the name of the tasty Moroccan dish, and also the
name of the cooking vessel itself.
Eating tagine in Morocco is exotic and exciting (what a fabulous country!) - but you can create the tagine experience at home in your own kitchen.
Eating tagine in Morocco is exotic and exciting (what a fabulous country!) - but you can create the tagine experience at home in your own kitchen.
I advocate that every kitchen should have a tagine. Its unique conical shape cooks food beautifully,
keeping it moist and sealing in flavour. There are different qualities and some design factors to be aware of, so do your research before you buy. Believe me, you will not regret investing in
a fabulous tagine - and you will use it often!
Traditional Moroccan tagine dishes, with lamb or chicken,
preserved lemon and Moroccan spices etc are delectable. However, you don’t need to restrict yourself
to Moroccan recipes - the tagine cooking pot lends itself to all manner of
dishes. Casseroles and curries of any
kind, hotpots and stews – the clever design of the tagine ensures moisture is
retained and flavour is enhanced. I also use
mine for poaching eggs and heating soups.
Combine your meat and/or fish and/or vegetables with a blend of spices and liquids and you simply can’t go wrong. The meat falls off the bone. The aromas are heavenly. The texture just right.
Combine your meat and/or fish and/or vegetables with a blend of spices and liquids and you simply can’t go wrong. The meat falls off the bone. The aromas are heavenly. The texture just right.
You cook on the hob and whilst the cooking generally takes
care of itself, once you’re under way, you have easy and accessible control
over the whole process.
Easy, tasty, one-dish cooking. Simple clean-up too! There’s nothing not to love about
tagine cooking.
There are some superb tagine cookbooks around, if you’re looking for recipes. Or just make it up as you go along, once you understand the principles.
There are some superb tagine cookbooks around, if you’re looking for recipes. Or just make it up as you go along, once you understand the principles.
When we were in Marrakech last year, we had the pleasure of
doing an authentic cooking class with the resident Dada (female cook) at our gorgeous
riad (hotel), the Dar Les Cigognes. We
made couscous from scratch, a traditional chicken tagine and four different
Moroccan salads.
Our marvellous Marrakech experience features in the “Fire and Ice” edition of Destinations Magazine (Jan-Mar 2016), an excellent travel magazine which I write for.
Our marvellous Marrakech experience features in the “Fire and Ice” edition of Destinations Magazine (Jan-Mar 2016), an excellent travel magazine which I write for.
You can read the article "Made in Morocco" on-line at www.destinationsmagazine.com
Search my name and you will find my various articles and
hotel reviews.
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| Creating authentic tagine in Marrakech |
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| Fouzia, our Dada, who shared her cooking secrets with us |
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| See my "Made in Morocco" article (and more) - www.destinationsmagazine.com |
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