The name “tagine” comes from the dish of the same name... Or vice versa? Since ancient times, tagine was prepared in the Maghreb countries: Algeria, Morocco, Tunisia, Libya, Mauritania. “Maghreb miracle” - this is how gourmets from all over the world speak about tagine. The dish is a mixture of lamb meat, preferably on the bone, vegetables, spices and dried or fresh fruit. Honey and nuts are often added to tagine. It should be cooked in a special container - yes, in a tagine! The food turns out aromatic and tender, you can eat it with your lips. And slightly sweet, as Africans like it. Quite a long time ago, before the widespread distribution of potatoes, rice was used instead of vegetables. So the most ancient tagine is pilaf with added sweets!

The lid of the tagine is removed three times: to add fruits and vegetables, to add spices, and when serving. We propose to simplify the process to a minimum. If the dish in the tagine is vegetable, without meat, the lid needs to be removed only once - when the dish is ready. This dietary delicacy is very popular in France. By the way, the merits of tagine were appreciated there back in the era of colonization. Tajine is almost the national dish of France. In the European version:

Good tone for a tagine

Traditionally, tagine is served in the container in which it was prepared. A large cast-iron tagine for many servings, of course, does not imply this. Previously, tagines were only ceramic, but now the base is made of metal. True, in their homeland they believe that standing tagines are only made of ceramics. An interesting fact: handmade dishes brought from the Maghreb countries are painted with sacred patterns. According to beliefs, eating in such a beauty energizes health and longevity, strengthens the family, promotes the birth of offspring, multiplies wealth - depending on the design. But it can also bring misfortune if the tagine owner has evil intentions - it’s just creepy! As for tagine recipes, there are more than a thousand of them. Particularly loved by tourists Tagine in Moroccan. The dish is also called Moroccan lamb. In Morocco, they are served on the streets and markets, not to mention cafes and restaurants.

What is cooked in a tagine

Almost everything! Meat of any kind, fish, vegetables, seafood. Long, but tasty and does not require any effort from the cook. Tazhin can be used as a native Russian pot and cook all the same dishes in it.

For our next recipe, we should remember one of the little secrets we know when preparing roasts. Potatoes paired with fresh tomatoes remain firm no matter how much you simmer.

An important and mandatory ingredient of the dish is salted lemons. They will have to be prepared in advance, two to three weeks in advance, since they rarely go on sale in our country. By the way, this “seasoning” is added to many dishes in the Maghreb countries. They eat and praise! Try it too turkey with pickled lemons.

How to choose a tagine

Maghreb tagines are ceramic. Sometimes they are treated with glaze. Untreated ones will have to be soaked overnight, otherwise they may crack. When choosing a specimen, you should make sure that the tagine has a heavy and thick bottom, otherwise it will definitely crack. If you are going to place a ceramic tagine on the stove, you will need a divider. But even in the case of a glass-ceramic stove, strong fire is unacceptable!

Cooking in the oven must also follow special rules. The ceramic tagine heats up along with the oven, gradually increasing the heat. One more feature. There should be a small hole in the dome of the tagine, otherwise excess steam will tend to push the lid off during cooking. If there is no hole, go to a jeweler and ask for one to be drilled. Diameter - 2-3 mm.

Never cook in decorative tagines with thin bottoms and decorations! Sometimes these are semi-precious stones, silver, which are clearly not suitable for heating. If you want to show off your exclusive dishes, put the finished dish into a decorative tagine and serve it to the table. This way you still have a chance to maintain the integrity of the scenery. A universal and safe tagine - with a cast iron bottom. By the way, it can be used to prepare casseroles and even

Tagine (tagine) is a special utensil for preparing the Moroccan meat dish of the same name. The dish itself is a deep and rather massive ceramic pot, closed with a high cone-shaped lid. It resembles a very deep frying pan with a very thick bottom and walls.

Tajine is a kind of symbol of Moroccan cuisine, its calling card and a real discovery for every gourmet. The dish is popular not only in Morocco, but also in other countries of the Maghreb (a region in North Africa), for example, in Algeria.

The conical shape of the tagine lid is an ingenious Moroccan invention that allows you to prepare deliciously delicious stews of meat, vegetables and fruits. The main secret of the tagine is hidden in the high lid with a small hole. Only in this dish will you be able to slowly simmer meat and vegetables in their own juices throughout the day, thereby obtaining the most delicate dish and an indescribable combination of tastes and aromas.

By the way, tagine is considered a holiday dish. Not only because of the brightness of taste and aesthetics of presentation, but also because of the cooking time. Meat tagines are cooked for quite a long time in order to be properly saturated with the aromas of spices and herbs. On weekdays there may simply not be time for such joys. However, poultry and fish cook quite quickly in a tagine. An hour and a half is enough for chicken, and 40 minutes for fish.

Ceramic tagines come in different colors and sizes. Traditionally they are made from clay and then glazed. There are also painted tagines that are used for elegant table setting. But the main thing in a tagine is not its external attractiveness, but its thick and heavy bottom. This is a guarantee that the dishes will not crack when heated for a long time.

The principle of cooking in a tagine

The invention of the tagine was largely due to the arid climate of their country and the shortage of fresh water in Morocco. Here, as they say, there would be no happiness, but misfortune helped. To prepare wonderful dishes in a tagine, a minimal amount of water is required. The dome-shaped lid catches the fragrant steam, which cools and then drops back into the pot.

Thanks to the principle of steam circulation, Moroccans and Algerians manage to create real culinary masterpieces - not a single note of taste and aroma leaves the treasured pot! Of course, it is important to add that food in a tagine is cooked exclusively over low heat.

What is cooked in tagines?

National Moroccan and Algerian stews based on chopped meat, poultry, fish, vegetables and fruits.

Raisins, cinnamon, nuts and light honey are added to almost any tagine. Yes, combining sweet and sour flavors with meat in Moroccan and Algerian dishes is quite popular. For example, a real hit is lamb cooked in tagine with dates. Well, and, of course, you can’t do without spices: ginger, cumin, turmeric, saffron. A magical combination of the finest shades.

There is something to please vegetarians too– amazing stewed vegetable dishes can be created in this miracle pot. At the same time, when cooked, each vegetable will retain its own unique taste. By the way, vegetable tagines are usually prepared more spicy and piquant than meat ones. Therefore, chili and paprika are generously added to them.

Moroccans also add a special spice to their tagines - Raz el Hanout. Its name is translated from Arabic as “head of the store,” that is, the most important spice. To prepare it, use cinnamon, sesame, ground ginger, pepper, nutmeg, coriander, cloves, cardamom and other ingredients (each cook may have his own recipe).

There is also a Tunisian tagine. But the dish that is prepared in Tunisia is more reminiscent of an Italian frittata or omelette. It always contains eggs, to which a generous amount of various ingredients is also added. They especially love cheese, meat and roasted peppers.

Traditionally, tagines are cooked over smoldering coals. But delicious tagine dishes can be prepared at home - on an electric or gas stove. Of course, tagines for home use are somewhat different from classic clay tagines. As a rule, they have a cast iron base. But the cooking principle remains the same, so the dishes always turn out delicious.

Tazhin is also full of color and an authentic atmosphere! It is not only a utensil for cooking, but also a beautiful, original way of serving dishes. The dish is not transferred; it is brought to guests directly in the pot. Participants in the meal gather around the tagine and eat from it, each from their side. Instead of cutlery, they use fresh Moroccan bread, which is dipped in a thick, rich sauce. Agree, there is something to surprise guests!

Tagine recipes

Recipe: Lamb in Moroccan tagine

The wonderful combination of spicy lamb meat with tender stewed vegetables can make the heart of every gourmet beat fast. Lamb tagine dishes can be simmered on the stove and then reheated over open air and charcoal.

The vegetables are carefully and artistically placed around the lamb in a conical manner, completely hiding the meat and making it the secret center of the culinary work. The dish looks beautiful and appetizing.

The recipe below includes seasonings that are ideal when using potatoes as the dominant ingredient. Vegetables add bright flavor accents and visual color. Canned lemons and olives will add real sophisticated gourmet chic to the dish - these are the classic ingredients of this recipe. But you don't have to use them if they don't suit your taste preferences or you simply don't have them on hand. However, in this case it is recommended to add a little more salt!

Main ingredients:

• 0.5 kg lamb, cut into large pieces,
• 4 tbsp. spoons of olive oil,
• 1 onion, chopped into rings,
• 1 onion, finely chopped,
• 3-4 cloves garlic (finely chopped or pressed)
• 3-4 medium-sized potatoes (cut into 4 pieces)
• 3-4 medium sized carrots (cut lengthwise into 2 or 4 pieces)

Additionally:

• 4 small zucchini (whole can be used)
• 1 small bell pepper (cut into strips or rings)
• 1 small sprig of parsley (and/or cilantro, gathered in a bunch)

You can also add:

• 1 small jalapeno or chili pepper
• 1 preserved lemon (quartered)
• 1 handful of olives.

For seasoning:

• 1 teaspoon salt (or to taste)
• 1 teaspoon dry ginger,
• 1/2 teaspoon black pepper,
• 1/2 teaspoon turmeric,
• 1/2 teaspoon dry paprika,
• 1/2 teaspoon cumin.

Additionally:

• 1 pinch of saffron threads.

1. Pour olive oil onto the base of the tagine. Place onion rings on it and sprinkle with finely chopped onion and garlic. Place the meat, bone side down, in the center of the tagine on a mound (the higher the mound, the taller the vegetable cone will be).


2. Mix spices in a small bowl. Sprinkle a little less than half of the seasoning over the meat and onions.


3. Place the prepared vegetables in a large separate bowl. Add remaining seasoning and stir to evenly coat vegetables. Next, place the vegetables in the tagine in a cone shape around the meat.


4. Place the bell pepper in the center, top with a bunch of parsley and then the jalapeno pepper. Garnish the dish with preserved lemon quarters and olives.


5. Pour 2 and a half cups of water into an empty vegetable bowl and soak up the remaining spices with the water. Pour the water into the tagine, cover and place on the stove over medium-low heat.


6. Bring the tagine to a boil (this may take a long time, about 20 minutes, be careful when increasing the heat, not to overheat). Once boiling, continue cooking over medium heat until the meat and vegetables are very tender and there is just a little sauce left. Cooking time for lamb in a tagine can be up to 4 hours.


7. While the tagine is cooking, check the liquid level and add water as needed. But try to disturb the dish as little as possible. If you feel that the dish is burning, immediately reduce the heat. Only the onion at the bottom of the tagine has the right to fry until golden brown.


8. Serve the hot tagine straight from the stove to the table. Don't get burned! The tagine will remain warm (as long as it is closed) for another 30 minutes.

Recipe: Moroccan-style spicy shrimp in tagine

Shrimp is a favorite dish in Morocco. They are prepared in all sorts of ways - spicy and savory, spicy, with lots of cayenne pepper or heavily flavored with garlic. They also like to add cumin, sweet peppers, lots of fresh cilantro and parsley.

This recipe for Moroccan-style Spiced Shrimp in a Tagine leaves plenty of room for creativity. You can add spices as you wish and even make the dish piping hot, it will still remain indescribably delicious. The main thing is that the shrimp are not added immediately, but at the very end of the culinary process, then they will retain their tenderness and juiciness.

• What you will need
• How to cook

• Main ingredients:

  • 2 tablespoons olive oil,
  • 4 medium ripe tomatoes (grated)
  • 6 cloves crushed garlic,
  • 2 tablespoons finely chopped fresh leaf parsley,
  • 2 tablespoons finely chopped fresh cilantro,
  • 1 teaspoon sweet paprika,
  • 1/4 teaspoon cayenne pepper,
  • 1/4 teaspoon ground cumin,
  • 1 bay leaf,
  • table salt to taste,
  • freshly ground black pepper to taste,
  • 600-700 gr. large shrimp (peeled, without tails),
  • 3 lemon slices (cut into halves).
• 1. Pour olive oil into the bottom of the tagine. Add the tomatoes and garlic and cook over medium heat until the tomatoes are deep red and fleshy (about 12 minutes).
  2. Reduce heat to low. Add parsley, cilantro, paprika, cayenne and cumin to the tagine.
  3. Add bay leaf and season with salt and pepper. Place shrimp on top and cook for 1 minute, then flip.
  4. Place lemon slices around the edges of the tagine, add 2 tablespoons of water, cover the tagine and simmer for 10 minutes.
  5. Serve the shrimp directly into the bubbling tagine.

Tajine is a dish that is cooked in a container, which is also called tagine (outwardly it resembles a pot, but in fact it is a ceramic frying pan with a large cone-shaped lid). There are as many tagine recipes as there are recipes for our roast. They are prepared from lamb, beef, chicken with dates, dried apricots, prunes, raisins, figs, olives or salted lemons. Start by frying the onions and spices in the bottom of the tagine (frying pan). Then add pieces of meat, fry them, cover with a cone-shaped lid and simmer until cooked. Approximately 20 minutes before readiness, add dried fruits. And most importantly, don’t forget the spices!

There are 65 recipes in the "Tajin (tagine)" section

Tagine with duck and vegetables

The recipe for duck in tagine with prunes, figs and carrots will appeal to connoisseurs of oriental cuisine, where, as we already know, spices play a special role. A little ginger, ground turmeric, cumin and cinnamon, and the meat is not only stewed but fantastically soft in clay...

Guinea fowl in tagine with chermoula marinade

A wonderful recipe for guinea fowl in tagine for lovers of spicy cuisine and juicy meat. Tagine dishes can be cooked both in the oven and on the stove. This recipe is perfect for the oven. Prepare the chermoula (shermula) marinade in advance so that the guinea fowl is not only juicy...

Tagine with minced meat, green peas and eggs

Nadiette Guidum chose the recipe from the book “Couscous and Tagines” based on the products that were on hand. And all, despite the name, are prepared without the actual tagine as utensils. The dish turns out moist, crumbly, aromatic. I especially liked the cor...

Lamb tagine with pumpkin and couscous

As usual, oriental dishes are distinguished by their skillful, moderate use of spices. This time I cooked lamb with pumpkin in a tagine with the addition of the ras el hanout spice mixture, which I made before for another dish, and now I store it in a jar and use it...

Lamb tagine in yogurt with potatoes

Young lamb on the bone is a real treat in the kitchen. The meat is juicy, tender, and does not require long cooking or the use of spices. A pinch of cumin or turmeric is enough to add a little flavor. And I cooked lamb loin in tazhi...

chapter: Tajin (tagine)

Chicken tagine with lemon and olives

The whole subtlety of this dish is in the combination of spices. Due to prolonged simmering in a clay tagine, the meat turns out soft and the sauce is thick and rich in flavor. I stewed chicken cut into pieces, but you can cook a whole carcass using the same principle....

chapter: Moroccan cuisine

Beef tagine with prunes and potatoes

Tagine is a dish that is prepared in a container called tagine. It looks like a pot, but in fact it is a ceramic frying pan with a large cone-shaped lid. I decided to start simple - cook beef with prunes and...

chapter: Moroccan cuisine

Lamb tagine with dates

onions, garlic, fresh ginger (chopped), olive oil, lamb chops (diced), salt, white pepper and cumin, saffron, meat broth (lamb), potatoes, carrots, chickpeas (canned or undercooked), dates

chapter: Lamb Recipes, Tajine (tagine)

Duck tagine

duck (legs), onion, garlic, ginger (fresh root), broth (thick chicken), saffron, carrots, zucchini, raisins, chickpeas (canned), turmeric (powder), paprika (spicy powder), cloves (powder ), cumin (powder), cinnamon (powder), olive oil, bay leaf, salt, black pepper

chapter: Goose recipes, Tajine (tagine)

Tajine with chicken

vegetable oil, chicken breasts (skinless, cut into pieces), cumin (ground), coriander (ground), star anise (star anise), cinnamon (large pieces), tomatoes (finely chopped), chicken broth, prunes (pitted), dried apricots, chickpeas, couscous, saffron, chicken broth (hot), coriander (chopped)

chapter: Tajin (tagine)

Lamb tagine with dates

flour, ginger (ground), cinnamon (ground), coriander (ground), saffron, olive oil, lamb (lean, small pieces), shallots (finely chopped), garlic (finely chopped), tomato paste, hot broth, lemon (grated zest and juice), dates (peeled), honey (liquid)

chapter: Tajin (tagine)

Tagines (sometimes called tagines) are the name of both the dishes and the dishes cooked in them. Tajin is a massive ceramic or cast iron pot, tightly closed with a high lid of an interesting and unusual conical shape. The shape of the lid is such that it the top part remains much colder than the bottom when cooking. The steam rising from the cooking dish condenses repeatedly in the upper part of the lid and flows down, thanks to which the dish acquires a special taste. The dishes are said to be extremely tasty and beneficial to human health.

Tajin(Kabyle ta in) - a dish of meat and vegetables, popular in the Maghreb countries, as well as special utensils for preparing this dish. In Morocco, this is national tableware.

Magri b(Arabic al-Maghrib - “west”) - Muslim countries located to the west of Egypt. From west to east: Western Sahara, Mauritania, Morocco, Algeria, Tunisia, Libya. The cuisine of the Maghreb countries is called Maghreb cuisine.

The most famous dishes of Moroccan cuisine are prepared in a tagine, which is why they received the same name - tagine. They come in a variety of varieties: with chicken, lamb, fish, or just vegetables.

The tagine has a rounded interior and high sides, making it easy to stir the contents. They are also made from cast iron.

Repeated evaporation and condensation is the whole focus of the tagine: the juices coming from the meat and vegetables rise to the very top of the tent lid, and then fall down again, having already penetrated each other, to saturate and enrich all the ingredients with new shades.

The material from which tagines are made allows even cook food over an open fire, in the oven, on a gas or electric stove, without fear of cracking.

When using a gas burner, it is recommended that after boiling, place the tagine on a flame spreader or on a thin metal disk, or on a low thin-walled frying pan for a more even distribution of heat along the bottom (on an electric stove this is unnecessary). Using a special disk, you can also use tagine for cooking in the microwave.

The main thing in tagine– the lower dishes and the lid must fit well together without even the smallest gaps.

Error when cooking in tagine– opening the lid during cooking (for example, to sample a dish). The lid is removed only when serving. Only in rare recipes is it allowed to briefly (3-4 seconds) open the lid shortly before the end of cooking to add additional ingredients.

Cooking in a tagine

The products are loaded into the lower pot, tightly closed with a conical lid and the tagine is placed on the fire.

The contents of the dish are quickly brought to a boil over active heat, this is heard by gurgling and visible by the release of steam from the top hole, then the heat is reduced and the tagine is left on low heat for 2-3 hours. Burning food in a tagine is almost impossible due to the constant return of evaporated water.

In a tagine you can cook on a gas or electric stove, on a fire, or on a grill. The tagine should not be placed in the oven, because... in the oven, the lid of the tagine will heat up even to a higher temperature than the lower dish with food, which will eliminate the condensation of vapors on the inner surface of the lid, and the meaning of cooking in the tagine will be lost.

The nuances of cooking in a tagine

1) The contact surfaces of the lower container and the lid must be very clean, otherwise the necessary seal will be broken. Before closing the lid, these surfaces must be inspected and wiped with a napkin.

2) The tomatoes placed in the tagine must not come into direct contact with the potatoes, otherwise they will become woody and remain hard no matter how much you cook them.

3) The onion in the tagine almost completely dissolves, turning into a sauce.

4) It is useful to add at least a little finely chopped ginger and coriander (to taste) to many dishes.

There are as many recipes for tajines (i.e. dishes cooked in tagines) as there are families in Morocco - Muslims cook with lamb and chicken, of course, non-Muslims can cook with beef, pork, and anything else. Some are made with vegetables, others with quince, very tasty with dried fruits. The meaning is: put what you like, just try not to lift the lid.

Still in the tagine, like in an old medieval dish, the spicy spirit is important. In the Maghreb countries, they add sumac (crushed barberry), certainly coriander, sometimes saffron or turmeric, even cinnamon and cloves, depending on the products chosen.

For example, “Moroccan Tajin” is prepared from large pieces of meat or poultry on the bone and vegetables (tomatoes, potatoes, eggplant, onions). Various spices, honey, fruits, and berries are used as seasonings. The meat is not fried (or lightly fried after a long stew). Vegetables, meat and seasonings are placed in the tagine without adding broth and simmered over very low heat in its own juice for several hours.

Tagine or tajine is a Maghreb dish that is named after the vessel in which it is prepared. Food cooked slowly at low temperatures is very flavorful and tender. And when cooked this way, you get a lot of sauce in which you can dip flatbreads or bread. Tagine is loved in many countries, especially in Morocco, Tunisia, Algeria, Libya, France, and now it is included in our menu.

The tagine consists of two parts, a shallow frying pan where all the ingredients are placed, and a lid that has a protrusion in the form of a handle. This handle is needed so that this lid can be easily removed if you need to add ingredients or stir the dish. In good tagines, it does not heat up, which allows you to use it without oven mitts. Thanks to the cone-shaped lid, all the condensation that accumulates under it returns to the bottom of the vessel, so the dishes remain juicy. To enhance this effect, you can add a little cold water to the recess at the very top of the lid.

Operation and care

Traditionally, tagine is cooked over coals, leaving enough space between the coals and the vessel so that it does not overheat. Modern tagines can be safely used on the stove, in the oven, and even in the microwave. There are models that are suitable for all types of stoves, but you must read the operating instructions so that the tagine does not burst, and this happens (judging by the reviews on the sites).

This cookware is not cheap, but you can bring it from your travels, buy it in a store or on the website. The price of tagines sometimes goes through the roof, but you can catch discounts. That’s exactly how I bought my tagine, it was at a reduced price due to the “ugliest color”! Yes, yes, that's how it was written. This doesn’t bother me at all, because it copes with its function perfectly.

Most of the good tagines on our market are made of natural clay and have heat-resistant properties. They are resistant to scratches and chips, and are not afraid of temperature changes, but I would not risk testing this in practice. Models with a cast iron bottom or plate have already appeared, but I haven’t come across these in our stores.

Before first use, it is recommended to pour milk into the bottom of the tagine and boil it. Then let the dishes cool with milk and then wash. This simple technique closes the pores of ceramic cookware and extends its service life. Do not forget that when using such cookware on an induction cooker, you definitely need an induction disk. Unglazed tagine should be soaked overnight in water before cooking.

You cannot place the tagine on the stove to heat up empty; you must add oil. Increase the heat gradually from low to medium if something is being fried. And yet, I never heat the tagine at high temperatures, there is no need for that.

All dishes are cooked over low heat, which ensures uniform heating and prolonged simmering. If you have small burners on the stove, you should get a flame divider. Some models have a small hole in the lid to allow steam to escape so that it does not escape from under the lid. My tagine does not have such a hole, but even without it everything works fine. I know that some housewives drilled such holes themselves, but I wouldn’t risk it. To allow steam to escape, you can put a knitting needle or fork into this gap and cover it as much as possible.

Many modern tagines can be washed either by hand or in the dishwasher. If it turns out that something is burnt or caramelized, then pour the cooled tagine with water and leave to soak. Everything will be easy to clean.

What to cook?

There are a great many tagine recipes. It is prepared from lamb, beef, and poultry (chicken, turkey, quail). I used pork and rabbit, but in any case the meat is very tender. In most cases, cheaper meat is used, such as the neck, shoulder or back of lamb. They are cooked until the meat begins to fall off the bone. Some recipes combine several meat options, such as lamb and chicken.

Fruits and vegetables include quince, apricots, pears, apples, olives, lemons, and root vegetables. Dates, raisins, dried apricots and prunes, nuts, figs and honey are considered an excellent addition. Another feature of this dish is that it is often stuffed with food - an indispensable attribute of Moroccan cuisine.

Legumes are often added to tagine; lentils and chickpeas turn out very tasty. A recipe for meat tagine with chickpeas can be found. Perhaps the most common combination is chicken, olives and.

Tajine is prepared from seafood and fish. I have already shared the recipe for fish tagine. In order for fish and seafood to retain their taste and properties, they must be subjected to minimal heat treatment, i.e. It doesn't take long to cook. The ceramic tagine heats up slowly and also releases heat slowly, so even after turning off, the dish continues to cook.

There are options for vegetable and fruit tagines.

Such a unique aroma of a dish cooked in a tagine is obtained thanks to the generous addition of spices: curry, ginger, oregano, cardamom, cinnamon, saffron, coriander, chili, paprika, turmeric. From one trip I brought back a wonderful spice mixture called Ras el hanout, it fits perfectly into almost any tagine. If you don't have any of the above, you can use an Italian or French spice blend. Garlic and aromatic oil will add a piquant note to the entire dish.

Different from the Moroccan tagine is the Tunisian tagine, which is more like a fritatta or casserole and includes eggs, potatoes, meat, cheese and other ingredients.

How to cook?

Adding ingredients to a tagine can be done in stages (a more European way). For example, you can fry the ingredients in the tagine itself, but I try to fry the meat in a separate frying pan (if the recipe calls for frying the meat until golden brown). It's faster and the crust is better. You can speed up the cooking process by frying the ingredients in the tagine and in a frying pan at the same time, and then transferring them to the tagine.

In North African countries, traditionally, all the ingredients are added at once and cooked together for several hours. This method requires an increase in cooking time and will taste different from where the meat was pre-fried (this helps to form a crust and retain the juices inside).

One of the secrets to a delicious tagine is using plenty of chopped onions. And you need to cook it until it becomes very soft. This will subsequently improve the taste of the sauce and the dish as a whole. And let those who say that honey cannot be heated forgive me, but it is its addition that makes the tagine magical.

It is important to ensure that the ingredients in the tagine do not remain dry. It is better to open the lid and add broth in time than to scrape burnt meat from the bottom of the pan.

A modern tagine will not only decorate any kitchen, but also a practical addition to it. A beautiful tagine can be served on the table, and even the simplest dish will look festive. At the base of the tagine you can cook any dish, from casseroles and soufflés to oven-baked chicken. If you add a little more broth or diluted tomato, you can prepare a gorgeous lentil stew. So this utensil can serve in a completely unusual form.

Tagine should be served with fresh flatbread or bread; couscous is also a common side dish, which absorbs all the juices of the dish.

Tagine is not a necessity, but it is a lifesaver that helps you prepare healthy and delicious food without putting too much effort into it. It is important to understand the basic principles of cooking in this magical dish, and then you can show your imagination and create your own versions of tagines. And remember, the most important ingredients of tagine are love, care and good mood.