Another cooking form I had the privilege of learning about while doing a barbecue lab a number of years ago was the Tagine. The Tagine is a type of dish found in the North African cuisines of Morocco, which is named after the special pot in which it is cooked. The traditional Tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.
Most Tagines involve a slow simmering process which is ideal for cuts of lamb where the neck meat, shoulder or shank is cooked until it is falling off the bone. Moroccan Tagines rarely require initial browning; if there is to be browning it is invariably done after the lamb has been simmered and the flesh has become butter-tender and very moist. In order to accomplish this, the cooking liquid must contain some fat.
In addition the cooking of lemon and olives is very popular in Morocco where variations are applicable to a specific categories of sauce. Different-flavored olives work best with specific combinations of spices.
The Tagine is exceptional in the cooking of fruit, vegetables, quinces, apples, pears, raisins, prunes, dates, with or without honey, with or without a complexity of spices.
I've had the pleasure of enjoying a meal from a Tagine and it was wonderful and the information worth passing along.
This product was added to our catalog on Thursday 21 September, 2017.