How to Cook with Moroccan Tagines

July 23, 2021July 23, 2021 Marvin Wilson

The tall, attractive, conical cookware common to Moroccan (and other North African cultures) known as the “tagine” is similar in function to the western world’s Dutch Oven.

(Photo Attributed to Author: Bawdeep2010)

However, knowing how to cook with Moroccan tagines is a different skill set in some ways. This article is intended to help those who would like to begin using the tagine effectively in their kitchens.

First, let’s get into exactly what the tagine is, how it is made, and how it cooks food. Then we will delve into how to cook with Moroccan tagines.

The tagine itself is named after a style of North African dishes by the same name. Tagines, the dishes or meals prepared in the tagine, can be stews (by far the most often prepared in them), meats, vegetables, rice, couscous, just about anything, really. For a great lamb tagine recipe, click here.

Traditionally, for centuries, tagines have been made of clay, baked into an extremely hard and durable type of porcelain. You can still get the traditional, clay-based tagines today, and they are still commonly used in North Africa. In modern times, however, some manufactures have been producing tagines with equally effective cooking capabilities made of other materials, such as enameled cast-iron.

The unique conical shape of the tagine provides a moist, hot cooking enclosure for the foods being prepared. Moroccan tagines have a shallow, wide base. The cone-shaped lid fits snug and tight inside the base. During the cooking process, steam rises up from the base into the cone. In the cone, the steam condenses, forms beads of moisture, and trickles down the sides back into foods cooking in the base.

If you are familiar with the Dutch Oven, you will recognize some similarity here. The difference is that the tagine is even more efficient with respect to how much liquid is needed overall. The design and method of cooking the tagine possesses is such that it requires far less liquid than the Dutch Oven in order to cook foods very slowly until completely tender.

Okay. With this information in mind, now here is …

How to Cook With Moroccan Tagines-

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Japanese Kitchen Knives

May 9, 2018May 9, 2018 Marvin Wilson

Japanese Kitchen Knives is, I feel a worthy and relevant subject to include as a post here at Ethnic Foods R Us. Obviously, our main focus is on ethnic foods worldwide, and their preparation methods and instructions. Whatever ethnic foods you are going to prepare, however, you will do best with the use of fine cookware and fine cutlery. Japanese kitchen knives, as well as the Japanese Samurai Kitchen Swords are, without a doubt, the best of the best when it comes to fine cutlery.

(Photo Attributed to Author: Olaf Simons)

Japanese Kitchen Knives are made with three different cutting edge profiles.

As you can see in the graphic image below …

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Bamboo Steamers Bring It!

June 4, 2015August 20, 2019 Marvin Wilson

One of my favorite ethnic foods is the cuisine of China. The Chinese steam many of their foods, and this post is all about using the amazing and easy to cook great with …

Bamboo Steamers

Bamboo Steamer

Because they use no oils or fats to cook with, Bamboo Steamers are a very healthy way to prepare foods. A process that is much gentler than boiling helps to preserve beneficial vitamins and minerals. Additionally, Bamboo steamers allow the foods to retain their color, texture, shape and flavor better than any other method of cooking.

Cooks in China have, for centuries, relied on bamboo steamers. Chinese cuisine calls for cooking methods which will prevent condensation from dripping on the food and absorb excess moisture. The steamers, constructed of a circular bamboo frame, feature a bottom that is slatted bamboo—this allows steam to move freely throughout the cooking chamber. And the lid, a bamboo dome, promotes good heat circulation.

Because Chinese cooks use the wok to cook in so often, bamboo steamers were (and still are) designed for a snug fit inside the various sized woks, held up against the circular sides of the wok and above the steaming water. And, because they can be stacked two and even three baskets high, it becomes possible to steam an entire meal at once: fish, vegetables and meat, all steaming in one wok. The key in doing this is to place foods that take longer to cook in the bottom basket, and have the upper baskets containing foods that take less time to cook.

Traditionally, the baskets are lined on the bottom with leafy veggies, like cabbage or lettuce. Maybe even banana leaves, depending on the food being cooked. But you can also use parchment paper, or even a plate—the main thing is to keep the cooking food separated a bit from the bamboo. This keeps the food from sticking, and also preserves the integrity of the bamboo. It also prevents the bamboo from absorbing the cooking food’s flavors, which is desirable. You don’t want your steaming tomatoes to come out tasting of fish, and visa versa.

Here are three easy steps to follow for effective use of a bamboo steamer in a wok:

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New and Improved Information For You!

January 8, 2015January 19, 2015 Marvin Wilson

Thank you for stopping in. This is just a short post, a notice, really, to let our readers know that the page, “Fine Cookware” has been recently revamped and loaded up with tons of valuable and useful information.

If you are looking to upgrade your kitchen cookwares, and need to bone up on the various types offered, what are the pros and cons of each type of cookware, how to care and maintain them, etc., on that page you will find everything you need to know in order to make and informed decision and get the absolute best value for your budget.

So take a look … go now to Fine Cookware.

Again, I appreciate you stopping by, and hey – I like to engage with my readers, so please leave a comment.

If you click on the post title the comments box will appear, or, you can also CLICK HERE to make it appear.

Share some thoughts/ideas, ask a question, or make some suggestions of what you’d be interested in having available here, anything related to ethnic foods and cooking. I will reply to any and all who do so.

My Best Always, Your Friend,

Marvin (The Old Silly) Wilson