Cooking with Tajine

Tajine is a cooking implement. Is the traditional slow cooker Moroccan. Made of clay, tajine is two parts, a base section where food is layered and crowded and then covered with a cavernous cone-shaped top section and slow-cooked to tender perfection. The round base surface has a flat bottom with a lip where the upper section of cavernous conical. It is designed to capture and restrain the condensation and to prevent dryness during the cooking process.

Traditionally, a tajine dish contains beef, lamb or beef and lentils or pulses and vegetables. For vegetarians baking in a tajine may not be any easier. You can replace the meat with tofu or tempeh hard round or even extra soft tofu.

In the kitchen with a Tagine is really easy and not dissimilar to a slow cooker. All ingredients are layered in the base section, starting from root vegetables like potatoes and slice carrots into cubes, followed by big meat. Concentrated Stock or chopped tomatoes with well-seasoned condiments, spices (such as the cube of ras-el-hanout, warehouse, etc.) and fresh herbs like parsley or coriander may be added to the tajine.

Cover the tajine, placed over a low heat source and leave to cook very slowly for at least 90 minutes to 120 minutes, depending on the volume of food to be cooked. As a result the dishes cooked in a tajine is thoroughly wet with a soft texture blending-in-your-mouth.

If you use a clay tajine, a heat diffuser, also know as a simmering carpet is crucial. It helps to distribute the heat evenly over the surface of tajine and also protects the tajine over heating. Repeated in direct contact with the flame can cause clay tajine of crack for a period of time.

In Morocco tajine is served as a centerpiece, where it is customary to share a meal. It is often served with bread, rice or couscous.

Zainil Zainuddin
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