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The Tajine Pot. Form And Function

The Tajine Pot. Form And Function

What's a tajine ?
The tajine—typically spelled tagine—is the traditional clay cooking pot used by North African cooks to conjure up deliciously spiced, gradual-cooked stews and braises. It can be used to make both tender meat dishes and fragrant vegetable concoctions. Each traditional clay and trendy tajines, made from quite a lot of supplies, share the identical design—a shallow base with a tall, curved, cone-formed lid.

Selecting a tajine
Understand the design. All tajines have a particular form–a shallow backside with raised sides and a curved, cone-shaped prime that condenses cooking vapors, keeping the dish moist as it slowly cooks. Some tajines have a gap on the slim top of the cone, others don't–the hole helps steam escape in tajines with a good-fitting lid.

Consider clay. Traditional cooking tajines are made from clay, generally simply glazed, while others are decorated with colourful Moroccan-style motifs. The clay provides dishes an earthy flavor. There are also decorative ceramic vessels which might be designed simply to be used to present dishes, not to cook them. Make sure your tajine is meant for the oven if you happen to plan to cook with it.

Go for convenience. Modern tajines are made from forged iron, porcelain-covered cast iron and stainless steel. They typically value up to three or 4 instances more than a traditional clay tajine; however, they are easier to make use of since they will move from stovehigh to oven and take higher heat when browning ingredients on the stovetop.

If traditional is your choice, it's essential to remedy your clay tajine by soaking it in water for no less than an hour, then rubbing a small quantity of olive oil over the interior. The tajine is then positioned in a cold oven which is then set for 350 degrees Fahrenheit for two hours. Some cooks use a heat diffuser with their clay tajine when cooking on the stovetop.

Cooking in a tajine
Some tajine recipes call for ingredients to be layered within the backside of the tajine, the cover put in place and the tajine carried caretotally to a pre-heated oven for a protracted, gradual cooking process. Typically, a small quantity of olive oil is poured into the bottom of the tajine, then ingredients are layered with the more strong and sturdier ingredients going in first. Spices are then sprinkled over the ingredients, plus olives or preserved lemon, very common ingredients in North African cooking.



Different recipes begin on the stovehigh, caramelizing meat or hearty vegetables like carrots much like a traditional stew recipe. Other ingredients are then layered on prime, spices added, plus a small quantity of liquid to help create the sauce. Cooking continues on a low heat on the stovehigh, or the dish will be transferred to a low oven for a long braise.



Patience is essential for tajine cooking. The entire point of the tajine’s design is to seize fragrant condensation, permitting the complicated, spiced layers to merge into a delicious concoction. Do not attempt to pace the process by elevating the heat, particularly if you're using a clay tajine, which can crack if the temperature is just too high.



Serve your tajine dish with a flourish, leaving the cone-formed lid in place till you place it on the table in entrance of your guests. Lifting the cone will launch a cloud of aroma from the wonderful mix of spices and distinctive ingredients like preserved lemon and contemporary olives.

If you have any questions concerning the place and how to use Tunesische tajine, you can get in touch with us at the internet site.