A Tagine is the name of a dish as well as the conical pot in which it is cooked. The unique design of the Tagine allows the steam rising from the cooking liquid to condense, then trickle down the sides back into the dish, trapping extra flavor.
Our Unglazed Beldi, or folk tagine is hand made by our artisans in Morocco and has a finished semi-smooth finish and is unglazed, both inside and out and made specifically for cooking. Of course, they also make attractive serving dishes as well. Being unglazed, the Tagine is totally Food Safe and contains no lead or toxins.
How we measure
As with most products which are handmade by artisans around the world, the Tagines may have slight imperfections in the form or finish of the materials. Sometimes sizes of same model pieces may also vary slightly, however, these imperfection do not compromise the aesthetics or functionality of the pieces and are considered normal and to be expected. Likewise, although lids are made individually to match each pot, they don’t always fit perfectly as the two parts may shrink differently during the firing process.
Overtime you may observe that the Tagine may change in color and darken. This is normal and actually desirable as it gives it an authentic look. It will not affect the Tagine’s performance in any way.
The Tagine is not only beautiful, but it is also quite sturdy and will last many years with proper use and care. The Tagine can be used on a stovetop, both gas or electric, on a charcoal brazier as traditionally used, and it can be placed in the oven. The Tagine can go directly to the table, and with its rustic look makes for a sophisticated and original presentation.
As with any clay or glass cookware, the Tagine must not be submitted to drastic changes in temperature. The Tagine should be allowed to adjust slowly to heat, letting the pieces slowly heat up until they are hot, either on the stove or in the oven. Likewise, you should also allow the Tagine to adjust to room temperature before washing or storing it, and never sit a hot Tagine directly on a cold surface such as granite or tile.
Do not submit the Tagine to high heat, or it can crack. Use the low to medium setting on a stovetop burner, preferably using a heat diffuser, and oven temperatures of no more than 325°.
The Tagine should never be put in a dishwasher but should be handed washed only. After each use, wash the Tagine with warm soapy water. Dry the Tagine thoroughly and coat it with a light coating of olive oil before storing. Never use metal or abrasive cleaners, and always try to avoid strongly scented soaps which can flavor the clay.
Never use metal utensils, as it can scratch and damage the inside of the Tagine, using wooden utensils instead.
Before using an authentic Moroccan Clay Tagine for the first time, it must be “cured” to seal the pores. The curing or seasoning process strengthens the Tagine and adds a typical earthy flavor to your cooking.
Start the process by soaking the entire base and lid in water for at least 2 hours, but preferably overnight. After draining and drying it, apply a generous amount of olive oil both on the inside and outside of the base and the lid. Place the Tagine in a cold oven, and slowly increase the heat until it reaches a 300° F, leaving it there for about 2 hours. Turn the oven off and leave it in the oven until it cools completely, after which the Tagine is ready for use.
Moroccan Lamb Tagine
This simple tagine recipe for the classic Moroccan lamb dish is so straightforward that one is virtually guaranteed a perfect result every time. Indeed, the hardest part of this whole recipe is probably getting all the ingredients together!