The Moroccan tagine refers to both a type of stew and the dish it is cooked in. Made of terracotta, a traditional tagine dish consists of two parts, the base and the cone-shaped lid that fits over the base and helps to cook the food. Before using the tagine dish for cooking, it will need to be seasoned. This process will seal pores in the terra-cotta and help prevent food from sticking to the pot.
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Things you need
- Tagine dish
- Cooking oil
- Baking trays
Submerge the pot, both lid and base, in cold water for at least one hour.
Rub the inside of the base and lid with a thick coat of cooking oil. Olive oil is the traditional oil to use but any type of cooking oil will work.
Place the pot and lid in the oven, oiled side down on the top rack. Place a baking tray beneath the pot and lid to catch any drips.
Heat the oven to 175 degrees C.
Allow the pot to remain at this temperature for two hours. Turn off the heat and allow the pot to cool naturally in the oven.
Wash with warm, soapy water, rinse and dry thoroughly before using.
Tips and warnings
- On the hob, tagines should only be used with a low flame; in the oven, the heat should be no higher than 175 degrees C.
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