Tag Archive | "curing a tagine"

Tagine: Morocco’s Sumptuous, Spicy Dish

How many exotic ingredients can go into a Moroccan stew called tagine? As many as you might want — tagine recipes probably number in the thousands, especially counting those not written down.

A couple of Sundays ago we set up shop in Saundra Winokur’s kitchen for a day-into-evening cooking party. Scents of saffron and cinnamon, braised beef, preserved lemon, fresh ginger, coriander and cumin mingled with the sound of wine glasses clinking — and plenty of chatter.

Tagines and other Moroccan cooking implements from Saundra Winokur.

Tagines and other Moroccan cooking implements from Saundra Winokur.

Tagine also refers to the earthenware (clay or terracotta) cooking implement that funnels the steam through a hole at the tip of the conical top while the food slow-cooks to tenderness in the bottom of the dish.

My own glossy black tagine was new, a Christmas gift from fellow foodie and SavorSA partner John Griffin. He found this one (see photo at bottom) from Ten Thousand Villages at the Pearl. Up to this point, it held down a place of honor atop the fireplace mantel, where it looked quite exotic, full of promise yet unfulfilled. Now was the time to put it to use.

While I’d made Moroccan-style stews before, this was the first time using an actual tagine — and yes, there was a learning curve! First, it had to seasoned or cured. Fortunately, I’d read about this with enough time to spare that I was able to do the soaking, seasoning, heating, cooling and so for that was required for using the glossy dark pot.¬† (The information that came with my pot was not as detailed as this information on curing the tagine that is on

Tagine Recipes:

What I also learned — it takes more time to do a stew in this clay pot when it’s done in the oven as the pot can only handle up to about 350 degrees, according to the information that came with it. Fortunately, I was making chicken, not lamb or beef, which would have taken longer to cook to tenderness. The bright side of long cooking, too, is that the incredible aromas have that much more time to perfume the whole house.

Beef tagine with finishing touches.

Beef tagine with finishing touches.

While I made Chicken with Cracked Green Olives and Preserved Lemon, John assembled a savory stew of Beef Short Ribs with Cauliflower. My husband, David, prepared couscous with help from guests Linda Perez and Kathleen Kelly. Two cats and a dog sniffed around for treats, but we’re pretty sure the powerful spice aromas didn’t appeal as much to them as they did to us.

Sandy, who owns Sandy Oaks Olive Orchard in Elmendorf, had put together her tagine the day before. That dish of beef with pumpkin (or in this case squash) had had time to rest overnight. “The flavors really were so much better the next day,” Sandy said.

She had also added honey, white raisins (which she prefers for the most flavor) and currants to add a touch of sweetness. Since this was party among friends, not a tagine cook-off, we didn’t need to decide whose was best. And in fact, we all agreed later that it was pretty much a draw — and each dish was enjoyed on its own merits.

Chicken with Cracked Green Olives and Preserved Lemon Tagine

Chicken with Cracked Green Olives and Preserved Lemon Tagine

The flavors of the beef and pumpkin were spicy, but really offered a comforting umami from well-blended flavors and tender beef. The chicken and green olives was a bit more spiky than sweet, with the preserved lemon and salty olives (though they were soaked in water for awhile which toned down the salt).

The tagine pot imparted a mild, earthy flavor all its own, which is an expected part of the flavor profile.

Beef short ribs are always delicious — add chopped fresh tomato and warm toasted cauliflower, along with the chopped fresh herbs and you have one great stew. John mentions that Paula Wolfert’s “The Foods of Morocco” offers several dozen recipes for tagine, including one that is demanding to be made next — Lamb Tagine with Pears and Green Apple. A look around the Internet brought some interesting options, too. One, Camel Tagine, we doubt we’ll make any time soon.

Couscous, the tiny, grainlike semolina pasta, is good with this dish as is rice. Sandy also mentions that cauliflower, too, can be processed and steamed to make a couscous-like side dish. Take your time with tagine. Whether you get the pot with the same name, or use a Dutch oven, the reward will be one of the most delicious stews you’ve ever made.

Brown the beef in turmeric, spices and herbs.

Beef browning in turmeric, spices and herbs.


Beef with Pumpkin Tagine

We don’t have a recipe as such for Sandy’s dish, as she put the dish together after combing through a number of recipes. It could be easily duplicated, she says.

Braise 3 pounds of beef, cut into chunks; brown/sauté chopped onion, garlic and three peeled and cut up carrots with a blend of Moroccan spices (ground cumin, cinnamon and ginger). Add to the ingredients a peeled and seeded 1-2 cups of diced squash, honey (perhaps a tablespoonful) as well as a handful of white raisins and currants. Add beef stock to cover and simmer until the beef is tender.

Tagine my pot cropped


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