15 Moroccan Tagine Recipes to Make ASAP (2024)

FAQs

What do you cook in a Moroccan tagine? ›

Tagines are usually made with chicken or lamb, but almost any protein can be used in place of the classic options. This flavorful recipe calls for swordfish steaks, which match perfectly with the dish's Moroccan spices.

What to serve with tagine. Brown white or saffron rice are a staple side for tagine, but it's by no means the only option. Tagine can be enjoyed with bread, couscous, traditional Arabic tomato and cucumber salad, fresh green salad, olives, potato cakes, the options are limitless.

A tajine or tagine (Arabic: طاجين) is a North African dish, named after the earthenware pot in which it is cooked. It is also called maraq or marqa.

There are four main varieties of cooking tagines: glazed, unglazed, aluminum, and cast iron. Each has its pros and cons, depending on your personal cooking needs.

Be careful not to subject your tagine to extreme changes in temperature when in use. They cannot resist thermo shocks and can easily crack. Please refrain from adding cold water on a hot tagine during cooking or right after. Start cooking with low heat until the tagine is warm.

Traditionally the ingredients were packed into the pot, the lid was popped on tight, then it was cooked slowly over a smouldering charcoal fire. At home it's cooked slowly in the oven or on the stovetop. There are many types of tagines, but they all work the same way.

Moroccan beef tagine is a traditional Moroccan dish characterised by tender pieces of beef cooked with a variety of aromatic spices, vegetables, and fruits in a cone-shaped earthenware pot called a tagine. The slow cooking process in the tagine helps to tenderize the meat and infuse the dish with rich flavors.

Some tagines have a small hole at the top of the lid that releases steam, meaning the sauce reduces as the steam escapes. But if your tagine doesn't have a hole, reduce the sauce by removing the lid in the last 15-30 minutes of cooking.

Less water is required when cooking in a tagine because the cone-shaped top condenses steam and returns it to the dish. If you've erred by adding too much water, reduce the liquids at the end of cooking into a thick sauce because a watery sauce is not desirable.

Does tagine have fruit? ›

First, it refers to a type of North African cookware traditionally made of clay or ceramic…. Second, the word tagine refers a dish which is slow-cooked in traditional cookware. Typically, a tagine is a rich stew of meat, poultry or fish, and most often includes vegetables or fruit.

The preparation of this colossal dish mobilized the participation of two hundred women, and this feat is recorded in the Guinness Book of Records. The giant tagine measures 6,30 m in diameter and 4,5 m in height, decorated by the city's most talented pottery artisans.

Yes, you can cook a tagine in the oven. Remove extra racks to make room for the conical lid, start with a cold oven and let the dish bubble away low-and-slow.

While stews are definitely the most popular and well-known dish to make in a tagine, it can be used for much more. Rice, couscous, and beans all do fabulously. With the lid off, a tagine could be used as a roasting dish and then be carried straight to the table.

When you cook in a Tagine you get the unique earthy flavor you can't get when you cook in a regular pot or pan. You can put a modern twist on any traditional dish or experiment with your own blend of ingredients.

With its tightfitting, cone-shaped lid, a tagine steams the stew as it cooks, catching the rising, aromatic vapor and allowing it to drip back over the ingredients, thereby bathing them in their own juices. (A Dutch oven with a tightfitting lid will accomplish nearly the same thing.)

Tagines are most often used on the stovetop but can also be placed in the oven.