Friendly and colorful, the Tagine is a slow cooked dish of Berber origin, spread throughout the Maghreb. Each region has developed its revenue around the meat, fish and vegetables in support of a single game on the spices, condiments and spices.
Cooked at length in his dish terracotta, tajine celebrates the flavors of food combined with spices and manages to the best sweet/salty agreements. Among our recipes, many are those who are nice to the onions, dried fruit, citrus, figs and apricots. Scroll the tagines of lamb to the figs or the caramelized quinces, apricots or prunes chicken tajines, or even the sheep to grapes and honey Tagine.
The Tagine is also a dish known for its spices and lends itself, said to be infinite variations. Yes and no. The ingredients vary around a few principles quite easy to remember, but nothing is arbitrary, alliances of spices and herbs are expertly developed and specific to each Tagine.
Thus, a Tagine chicken welcomes paprika, turmeric, cumin and saffron. Some recipes do it with cinnamon and coriander chiseled.
In a Tagine with lamb, we find the paprika or saffron, and it is common to add ginger.
For a Tagine to fish with vegetables such as peppers, leek, fennel and celery, basil, turmeric or Saffron is preferred.
Tajines to vegetables, the most varied assortments, are generally identified by the cinnamon and cumin.
Born in the region of Fès, tajines reveal a codified culinary excellence. Fassie tradition counts three tagines for cooking the meat:
- the mqualli, a jump of meat spiced with ginger and saffron;
- the mhammar, a meat Golden melted butter combine cumin, ginger, saffron and red pepper;
- the mchrmel, a marinated meat seasoned with cinnamon and pepper.
The addition of almonds, raisins or saffron, produced rare and expensive, is a way to show off the wealth of the House.
It should be noted that all proceeds from tajines require time and attention to detail. These are days where we stay at home to cook this festive dish. Vegetables, onions and herbs precisely cut and prepared at hand are added gradually during cooking so as to maximize the flavors. A particular care is given to the quality of olive oil, essential to the tagine, or the flower of Orange used. It's a matter of refinement if it is honor.
However, tajines require little fat and few liquid as they enjoy steam from cooking themselves. This mode of cooking led to flesh and vegetables extremely glazes. As cooking is spreading from the inside outwards, it is customary to place the meat, which requires a longer cooking time, in the center of the dish and around the vegetables arranged in Crown. The fish, which is more sensitive to heat, is generally added after cooking.
A successful Tagine is first a Tagine appetizing, colourful shimmering colors and aromas promise the gustatory pleasure. Into account the care taken throughout its preparation, the dish will be staged at the center of the table from which to cover small plates of salads, raw and cooked. An art which you will find many recipes on the site of your Tagine Moroccan shop.