15 Moroccan Tagine Recipes to Make ASAP (2024)

FAQs

How long does it take to cook tagine? ›

While stews are definitely the most popular and well-known dish to make in a tagine, it can be used for much more. Rice, couscous, and beans all do fabulously. With the lid off, a tagine could be used as a roasting dish and then be carried straight to the table.

If you don't own a tagine, substitute the widest, shallowest Dutch oven or heavy skillet you have (something good for low, slow cooking). Use a tight-fitting lid or tin foil in place of the conical tagine top. Serve it with couscous or with bread.

What to serve with tagine. Brown white or saffron rice are a staple side for tagine, but it's by no means the only option. Tagine can be enjoyed with bread, couscous, traditional Arabic tomato and cucumber salad, fresh green salad, olives, potato cakes, the options are limitless.

One secret to a stellar tagine is cooking the meat to just the right stage, almost falling off the bone, but not quite. Remember that even a stew can become overcooked and stringy, so pull the meat as soon as it is ready. Another is to check in to monitor its progress from time to time.

Some tagines have a small hole at the top of the lid that releases steam, meaning the sauce reduces as the steam escapes. But if your tagine doesn't have a hole, reduce the sauce by removing the lid in the last 15-30 minutes of cooking.

Less water is required when cooking in a tagine because the cone-shaped top condenses steam and returns it to the dish. If you've erred by adding too much water, reduce the liquids at the end of cooking into a thick sauce because a watery sauce is not desirable.

Tagine is also seasoned with many healthy spices including garlic, saffron, coriander, and ginger – all of which have their own unique health benefits. Overall, lamb tagine is a great meal not only for fitness reasons, but also in general since its ingredients contain cancer-fighting and immune boosting compounds.

Both the conical earthenware pot and the dish prepared in that cooking vessel share the name of tagine. History tells us that the nomads in North Africa used this timeless pot as a "portable oven," which allowed them to prepare food while moving from one place to another.

Tagine dishes are famous for slow cooked tender meat, chicken or fish and flavorful vegetables. No worries if you don't own a tagine because this Moroccan Chicken Tagine recipe comes out fabulous in a Dutch oven or crockpot.

Can I use a casserole dish instead of a tagine? ›

Serving: The beauty of the tagine is that it's a great serving dish, too. Just remember the base is hot so protect your table. Tagine alternative: You can make a tagine even if you don't have the dish – just use a deep frying pan with a lid or a flameproof casserole dish.

While with normal pot, you would lose the water/juice from the cooking process which sometime require you to add more stock/water. Judging by that, the next best thing that could does the same effect as a Tagine would be a slow cooker. Braising meat using en papillote methods are also worth the try.

One of the foremost popular Moroccan dishes is couscous. Traditionally, it's made from wheat pasta, which is rolled and sliced by hand. It's steamed with stewed meat and seasonal vegetables. While serving, the couscous is covered by meat, then vegetables are placed on top or on the edges of the pyramid.

The main Moroccan dish people are most familiar with is couscous; lamb is the most commonly eaten meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines or roasted.

The best side dishes to serve with tagine are couscous, flatbreads, roasted vegetables, rice pilaf, chickpea salad, grilled halloumi, butternut squash, yellow rice, fattoush, lemon and herb quinoa, tzatziki, and harissa.

Place the pot and lid in your oven and turn the temperature up to 300 F/150 C, and leave it for two hours. Turn off the oven but leave the pot to cool completely. Wash and coat the interior in olive oil. Your tagine pot is now ready to use!

To keep your tagine pot in perfect condition, it's always best to soak it in water before using. Soak your tagine pot by placing it directly into a kitchen sink or bathtub filled with water, ensuring all parts are thoroughly saturated. Tagines can easily crack if heated on a high temperature while empty.

You can use an earthen tagine on a stovetop, but I recommend a few things. First, use a diffuser (you can find inexpensive ones at any kitchen store or online) which helps distribute the heat evenly. Second, use low and medium low heat settings only. Third, watch your timing.