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Top Tagine Tips

Learn how to cook to perfection in these Moroccon cooking vessels with our top tagine tips!

  • Don't be scared to be heavy handed with the oil

    Oil is essential when cooking in a tagine so there is no need to be overly cautious. If you are, then you could end up with watery sauce and even scorched ingredients.

  • It might be tempting, but don't lift that lid

    While your tagine is cooking, try not to lift the lid. It's best to only lift the lid when you're adding ingredients or checking liquid levels towards to end of cooking.

  • Make things easy for yourself

    Tagines are traditionally used for cooking and serving food, so when your tagine is cooked to perfection, just place on a table or heat resistant mat and let everyone dig in.

  • Watery tagines are a no-no

    The way a tagine is designed, with a cone-shaped top, means water condenses into steam and is retained in the dish; so tagines can become watery if you're not careful with your liquid measures. If you have added too much water, don't worry, you can reduce the liquids at the end of cooking to a thick sauce.

  • Good tagines come to those who wait

    Cooking in a tagine is a lengthy process and beef and lamb dishes can take up to four hours to cook properly. Poultry tagines will take around two hours. Don't compromise with the timings given in your recipe, as your dish just won't taste as delicious.

  • Order is everything

    For a foolproof meal, put the ingredients into your tagine in the following order:

    1. Place the onions into the tagine until you cover the whole bottom area
    2. Add the spices
    3. Add the other vegetables in the recipe
    4. Add the meat
    5. Pour the necessary amount of water