Which Tagine cookware would you advise...Please advise if you have one.
I am looking at buying a tagine cooker. I know that some cannot be used on the stove top (gas). Some have handles on the side. Emeril and All clad..Emil Henry has a heavier ceramic but no handles..which of course with pot holders can be easily removed from the oven but with all the juices in the tagine could spill easier.
Do you own one...And what is your favorite recipe to cook in it?
It's not fancy, but perhaps IKEA's tagine might do.. It's generally locally available and won't put you in debt if you won't use it often. I don't know if it's glazed inside or not... http://www.ikea.com/us/en/catalog/pro..... Then again it's not traditional if it's made with anodized aluminum and Teflon...
Nice to hear from an old friend after a very long time! I mean a tajine-pot!
I lost my last pot in a separation years ago, the previous on cracked on a gas stove, the one before that got lost at a summer cottage fiesta in the woods in the middle of nowh... err... in Finland.
I've eaten tajine (or tagine, see URL http://en.wikipedia.org/wiki/Tajine ) at the Market Square in Marrakesh, in small villages along the route from Ceuta to Sidi Ifni (URL http://maps.google.com/maps?f=q&source=s_q&hl=fi&geocode=&q=Sidi+Ifni,+Souss-Massa-Draa,+Morocco&sll=37.0625,-95.677068&sspn=34.724817,65.566406&ie=UTF8&hq=&hnear=Sidi+Ifni,+Tiznit,+Souss-Massa-Draa,+Marokko&z=13 ) and back, before that in some restaurant in Germany as well as in private citchens, some time in the seventies.
Since that I've eaten tajine or the likes made in different pots, on electric and gas stoves, tried different recipes.
But the best taste along the mutual feeling of co-eating comes from the combination of preparing the ingredients, mixing the braising liquid and spices in the up-side down turned cover, filling the base with meat first, on top of it the vegetables and the spicy juice.
Then the pot is placed on a clay stove (see URL http://www.tagines.com/prod_images_sm... ) heated with charcoal and left simmering for 2-3 hours.
The pot is brought to the table, the top is taken off and the meal is shared, eaten with fingers, spoon, forks or knives are a no-no. Every eater has his/her own eating area and the vegetables are eaten firs, with the aid of white bread. Whe the host can clearly see the meats, he takes them in the upside-down turned cone and later deals them out. The most greedy gets the least amount...
The taste is greta, you can never achieve it inside the kitchen. Just compare a charcoal grilled hamburger beef to one broiled on a pan. And the joy of the social eating, a trip back to our roots.
Sorry for the rambling, but does anyone know sells tajine pots in Europe? As simple as possible, including the charcoal brazier. Yes, I do know I could get them dirt cheap in Morocco but the flight...
(bil-hanā' wa ash-shifā') بالهناء والشفاء / بالهنا والشفا
may you have your meal with gladness and health :D
With kind and delicious regards,
What a vivid story! I'm curious: do you mean to say that the cone is what is used as the mixing bowl to prep the spices before cooking?
As for a tagine in Europe, it's as simple as heading to Barbes in Paris where you will find your bonheur. I imagine Germany would have some as well, not to mention Spain (though, if you're in Spain, might as well head to Morocco :))
Try ebay, as well! http://shop.ebay.fr/i.html?_from=R40&_trksid=p4939.m570.l1313&_nkw=tagine&_sacat=See-All-Categories&LH_PrefLoc=0
Here one with the brazier you are looking for: http://cgi.ebay.fr/30-cm-PLAT-TAGINE-...
I was given a lovely plain ceramic tagine (unglazed on the outside, glazed on the inside) and I love cooking with it. I do all sorts of Moroccan dishes with it (see the cookbook Moro - it's fabulous) and disagree that a tagine serves the same purpose as a dutch oven. I certainly wouldn't think of making coq au vin or osso bucco in a tagine! :)
Good for you on your new purchase, Daphna!
Here is why I like the tagine, specifically the iron bottom Le Creuset (All Clad has one too):
1) The tagine is the perfect size to prepare a small roast for two people (with leftovers). 2) Le Creuset’s tagine bottom is an iron skillet without a handle, just fine to brown the meat and brown the onions over high heat. 3) There is just enough room to add your favorite veggies. 4) While simmering, the top can easily be lifted off during the simmering process (you don't even need a mitten), enabling the cook to inspect the roast, add veggies, move things around, or add additional braising liquid, if needed—all this while aromatic scents waft through the kitchen. 5) The tagine is very attractive with its fire engine red top (they now make a blue one, too). 6) And with the top removed, the bottom is open and shallow for a nice presentation and easy serving at the table. Read more on my noncommercial Web site.
I think that most of the time when people use a tagine pot, it's simply an aesthetic thing. I doubt that anyone other than a Moroccan food fanatic could possibly tell the difference between a tagine cooked in a proper tagine pot as opposed to anything else one might use. In Morocco, cooking tagines are those unglazed terracotta things and are generally used on top of the stove or fire. It's only for a special occasion that the contents of this tagine might be transferred to a beautiful glazed tagine. They are gorgeous and exotic and they do lend a certain flair to the meal and if that's what you're looking for, then by all means go ahead and buy whatever appeals to you aesthetically. But to cook a tagine, you can use whatever you already have that will accommodate the ingredients. I, personally, use a large covered low-sided fryer. It allows me to spread out everything in a shallow layer so that the tagine cooks nicely and the sauce reduces rather than drowns the ingredients.
Having said that, I almost bought an Emile Henri tagine pot recently because it was on sale. Stopped myself at the last moment because I realized I really don't need it. And it will give me an excuse to go back to Morocco to buy a beautiful glazed one someday.
Real tagines are almost always unglazed, at least on the inside. The fancy glazed ones made in North Africa are for serving only. If the Emeril and All Clad versions are glazed all over like the Le Creuset you might as well use a dutch oven. Personally, although I love to use my tagines, I can't say they do anything special to the taste of the dish.
There was a place called Ameera Imports that had a good selection of tajines, but they don't come up on google anymore.