Question
I was given a tagine as a present from my daughter and am a bit nervous about cooking on my stove top. Can I put it in the oven?
Answer
Tagine is the Moroccan word that refers to both the conical earthenware vessel and the food prepared in it. The tagine is used for both cooking and serving.
Used by nomads as a portable oven, it was used over charcoal braziers for cooking stews containing meat.
The conical shaped lid helps preserve the moisture in the food. The steam condenses on the inside of the lid and drips back into the food and is self basting. This method of cooking is excellent for less expensive cuts of meat which require long slow cooking.
The shape also creates circulation of flavours and spices within the food. The lid needs to fit the base correctly to form a complete seal.
There are two types of tagine:
One is just for serving. These are usually highly coloured and patterned and not suitable for cooking.
The other type is made from glazed terracotta and require seasoning before use. It can be used on stove top with a diffuser on low heat or in large ovens.
How to season your tagine before use:
Submerge tagine in water for at least one hour. Remove and dry.
Rub the inside of the base and lid with olive oil.
Put tagine in a cold oven and set temperature at 150°C and leave for 2 hours.
Remove from oven and cool completely.
Your tagine is now ready to use!
To use your tagine on the stovetop, place it over a low heat with a diffuser over the flame. Layer ingredients in the base and stock or water over them. Cover with the lid and cook for 1-2 hours.
If you’re using it in an oven, preheat the oven to 160°C and position the oven shelf to its lowest position. Make sure you remove the top shelving. Layer ingredients into the base of the tagine, pour stock over the ingredients and cover. Cook in the oven for 1½-2 hours.
