Tajine

The ( also ) tagine, tagine or Tadschiin (Arabic طاجن, DMG ṭāǧin, pl. طواجن / ṭawāǧin, " casserole " ) referred to in the North African cuisine a round, fired clay pot covered with domed or pointed, ie conical lid, and the fact cooked dish.

Operation

A summary of the operation of the traditional Lehmkochtopfs from Morocco provides the journalist Florian Harms:

" The clay - a fine-pored material that elastically reacts when heated, which is why a good Tadschiin does not crack even with abrupt changes in temperature - protects the food from burning and dissipates heat more evenly so that the contents are gently cooked. The pot consists of a dish in which the ingredients are superimposed, and a pointed ( Arabic ) or curved ( Berber ) lid that keeps the heat constant. "

The material, ie the clay, and the structure are thus the specificity of this pot.

The conical or domed lid opens out into a bowl or trough, into which is poured before cooking water. This creates a vapor barrier. The steam condenses, especially in the water-filled cavity. The liquid drains into the bowl for the food to be cooked and then rises again. Through this cycle, the contents are gently cooked; the food stewing in their own juice. The steam comes from the ingredients themselves; in dry ingredients to liquid is to admit. Food should therefore taste better than in metal pots. The bowl is at the same time as a handle: The lid stays cool to the site and you can open it without any aids.

There are now tagines, which are suitable for their particularly smooth surfaces for use on normal cooking plates and ceramic hobs. With gas flames is pay attention to a uniform, large-scale distribution of the flame, as irregular, intense heat may cause cracks. During heating of such Lehmtopfes caution is; rather is slightly lower heat and cook for about a little longer. On the nature of the material is to pay attention - a disadvantage of the pot, especially in comparison to metal pots.

There are glazed tagines or of natural rough surface. With glazed tagines, make sure that the glaze does not - as it was customary - is leaded. There are now both traditional and modern style tajine made of glazed material. A glazed tagine is easier to clean and does not seem especially the aroma of the food on. The disadvantage is that the glaze can show cracks with time, comparable to Teflon pans.

A natural tagine without glaze you have to insert it in water for several hours before the first use, then with oil, " boil down " a little water and vegetables. It forms a patina, a natural " non-stick coating " on the ground, which closes the pores of the clay part. We Waters later dish and lid before cooking, the still quite open-pore clay of the cover will not absorb more water vapor and therefore also provides for an evenly - moist cooking environment inside. The cleaning is done mechanically by sponge without chemical auxiliary, ie detergent.

Use

For stews one takes into North Africa, the tagine traditionally on a charcoal fire. It is prepared in the North African cuisine both hearty dishes with meat and fish as well as desserts with the tagine. It represents the tagine to the table and guests serve themselves directly from the clay pot. For large families and parties rather boilers and large pots are used. Great clay pots on the material set forth a limit; they threaten to break.

The tagine is also sold in Europe. This also convert the recipes: While most books on the market continue to include oriental and Moroccan recipes for tagine. As part of a global, cross-border cuisine, there are more and more recipes from Asia, South America, and even German proposals vegetarian recipes.

You can use the tagine in the oven. Then the cooking process is similar to the Roman pot. The Romertopf is however - in contrast to the tagine - Non-refractory, so it can not be used on open flame. It is made of clay and is fired at a high temperature so that it can withstand temperature fluctuations less than a tagine of clay, whose material consists mainly of clay, small stones, fire clay and a small proportion of clay.

In addition, the material of the tagine, especially the cup considerably thicker. This allows you to parts of the ingredients and the cook fry includes only the lid. The heat in the oven, which acts on the clay pot, is also energetically unfavorable, since a space to be heated, not just the stove. For the tagine the quality, the heating demand here, maybe taste better of these two traditional pots should be, both made of a similar nature material.

Used literature

Bashan, Chillie. Tajine. Spicy Stews from Morocco. Hädecke, Weil der Stadt, 2008. ISBN 978-3-7750-0522-7
Dreyfus, Isabelle: Tajine. Recipes from the clay pot. Hädecke, Weil der Stadt, 2004. ISBN 3-03780-189-1
Harms, Florian / Jäkel, Lutz: Culinary Arabia. Morocco, Tunisia, Libya, Egypt, Dubai, Jordan, Syria, Lebanon. Brandstätter, Vienna, 2004. ISBN 3-85498-335-2. The Moroccan part can be found on pages 14-45.
Kasri, Christian / Kasri Ali, Mohammad: Bismillah. Oriental delicacies from Morocco kitchens. New Umschau, Neustadt A.D. Wine Road, 2005, ISBN 3-86528-226-1.
Lagunaoui, Brahim: Moroccan cooking. Courts and their history. Edition diá, St. Gallen, Berlin, São Paulo, 1992, 2nd edition. ISBN 3-86034-121-9.
Lutz, Peter: Oriental medieval kitchen. Naumann, Hanau, 2009. ISBN 978-3-940168-44-3
Morse, Kitty: Recipes from the Kasbah. The Moroccan cookbook. Christian, Munich, 1999. ISBN 3-88472-373-1
Roden, Claudia: The Oriental cuisine. 180 recipes from Claudia Roden. Christian, Munich, 2005. ISBN 978-3-88472-959-5. The book offers a collection of recipes from Morocco, Turkey and Lebanon. The Moroccan part can be found on pages 20-143.
Seguin Tsouli, Maria / Rauzier, Marie- Pascale: A guest in Morocco. Christian, Munich, 2001. ISBN 3-88472-506-8.
Walter, Jochen: Tajine & Co. 100 recipes from the oriental clay pot. Christian, Munich, 2011. ISBN 978-3-86244-008-5
Walter, Jochen: tajine vegetarian. 100 international recipes from the clay pot. Christian, Munich, 2014. ISBN 978-3-86244-572-1

Tajine

Operation

Use

Used literature

Further reading