Tagines seen here in and on my 110 yr old wood-fired cooking range – perfect for cooking!
It was a two tagine Christmas. I bought a brown 10 inch Spanish one (identified by a small steam vent on top) and received a blue 12 inch Tunisian one as a gift. What an embarrassment of riches! Included in the gift were 2 cookbooks and a selection of Moroccan spices. I’ve probably cooked 10 different meals in them already.
Simply put, tagines are covered cookware for use on a stove-top, similar in principle to a dutch oven, only they are conical in shape and made out of clay. Using olive oil and butter, I brown small pieces of meat, then stir in red onions and garlic until soft. Add a dried fruit, such as apricot, and some stock and seasonings and simmer covered until done. Served with rice, couscous, or flat bread, it is an easy way to prepare a complex dinner, and it only takes an hour or so. (Most of that is cooking time!) Coriander, cumin, cinnamon, cayenne pepper and saffron are the diverse spices that combine with the other ingredients to create a delicious North African taste. mmmmm I love it!