The Tagine: Spicy, independent, and oh so tender
Ceramic vessels have been used for cooking for centuries the world over. The sand pot in China, cazuela in Spain, and the tagine (tajine, or طاجين in Arabic) in Morocco all take advantage of ceramic’s porous nature and the moist environment created by these covered casserole vessels that release steam gradually. Vessels like these are used to cook food slowly, creating juicy and tender proteins simmered in rich, flavorful sauces with little need for additional liquid or fat. I recently bought a contemporary version of the tagine from the French company Le Creuset. Our first tagine dish was savory, a little buttery, with a kick of spice, and included incredibly moist, succulent fish and enough broth to dip bread in to our heart’s content. Oh joy.
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