Explore the delicious flavor of the tagine! Spanish and Moroccan culture mixed for nearly a thousand years, and this traditional cookware is ubiquitous in the Berber country of Morocco. Tagine is the name of the cookware and the prepared dish, a slow cooked mixture of meats, fresh vegetables, olives and spices such as saffron, cumin and cinnamon.
The unique shape of the tagine allows moisture to condense on the conical lid and drip back down into the ingredients, keeping them wonderfully moist and tender. There is a knob at the top of the tagine with a small venting hole that makes removal of the lid very easy. Traditionally a tagine contains flavorful cuts of meat with a good amount of fat, such as lamb shanks or chicken, and the fat can be skimmed away later. Over hours the meat simmers with vegetables and spices until it is fall-off-the-bone tender.
When the tagine meal is ready, it is served directly from the bottom dish of the tagine. Over time the terra cotta clay will pick up a patina, darkening with the cooking process.
Seasoning your tagine: Soak your tagine overnight before its first use. Coat lightly with oil and heat in a 300° F oven for an hour or so (do not preheat the oven) and allow it to cool in the oven. Your tagine will change color and pick up a patina with each use. Do not use over direct heat, use a flame tamer or other barrier when cooking on the stove. Unless otherwise directed, use a low burner setting or an oven temperature of no more than 325° F (160° C) - be patient, tagine cooking is a slow process where the flavors meld. Terra cotta cookware should be heated and cooled gradually as sudden changes in temperature could cause it to crack. If your tagine is not used for a long period of time, season your tagine as above before next use.
Handmade in Spain.