Tagine Recipes

North African cuisine is not only rich from ingredients point of view it is also diverse in the ways the food is cooked. Be it the technique of preparing a certain recipe or the implement that is unique in some way, you will get all sort of variety in North African cuisine. Tagine is one of the special dishes that are prepared in Morocco and other parts of North Africa which take its name from the specially designed pot which is called Tagine.

Tagine or Tajine has a Berber origin and is derived from the word tajin. The pot typically is made up of clay. It could later be painted or glazed to add to the beauty or as a means to spread heat evenly over the surface of pot. Tagine has two parts; the base section and the lid. The base could be flat or it may take circular shape. The lid or the cover of the pot is different than usual lids and is made in the form of a cone which is immersed inside the ingredients while the dish is being cooked.

The idea behind the shape is the heat which goes up from the base goes back to the ingredients after touching the lid and is evenly transmitted. After the dish is ready it is served as it is just by removing the lid. Though typically tagine is made up of clay yet the modern tagine comes with iron bottoms as well. The iron used is heavy cast iron which makes it possible to get the same taste even if you cannot control the heat which makes the essential element of tagine dishes.

As stated earlier in different regions of the North Africa Tagine is cooked differently. In one part a certain dish is called Tagine and in some other part some other dish with different ingredients is called a Tagine. Notably there are two distinct types of Tagine in North African region; the Moroccan Tagine and the Tunisian Tagine.

Moroccan tagine could be termed as a real potpourri. It contains a large variety of ingredients with the meat being the basic or main ingredient of Moroccan tagine dish. The meat is cooked on slow heat for a long period of time to have the food which does not have to be chewed as it will already be quite soft and tender. Other ingredients may range from vegetables to fruits, from dry fruit to spices and even herbs can go into the tagine.

Mqualli, Kefta and Mrouzia make some of the popular tagine dishes in Morocco. Tunisian tagine on the other hand is entirely different from the Moroccan tagine. It is a two step recipe. In first step meat is cooked with a few ingredients. It is then called tabil. After tabil is ready starch is added to it to thicken the gravy and the final touch is given by adding the ingredients that enhance the flavor. The second step is marked by addition of cheese or eggs that act like the base of the dish. It is then baked all together to call the final dish tagine.

Here in this article you will learn about Tagine recipes and you will also get an information about Tagine with lamb recipe.

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