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post #1 of 7
Thread Starter 
I have just purchased a Tagine which I am rather excited about. Has anybody out there cooked with one of these? I would love some recipe ideas that anyone has tried. Will check net also some tasty Morroccan numbers and anything else that pops up.
Thanks :crazy:
post #2 of 7
I have a few tagines, ranging from an abolutely HUGE one to one that is the most used size.

I bought 3 in Morocco one year - almost had a nervous breakdown bringing them back in my handluggage (in the days when you still had a chance of taking quite a lot on board!) - only to find that the same (or they looked exactly the same) tagine were on sale in my local John Lewis department store.

I use them a lot for lamb and fish dishes.
post #3 of 7
KiwiChik you'll love your tagine! I have one and enjoy using it, the flavors of foods cooked in it are superb, I believe the way the lid "rains" the moisture back down upon the food really helps in the flavor of tagine dishes. I have several favorites I cook in it but one of my all-time favorites is the following recipe:

Pan-Fried Shrimp with Ginger, Cumin, and Paprika

This is a quick easy, way of preparing shrimp for a snack or a meal. Simply serve the juicy, piquant shrimp from the cooking vessel with chunks of crusty bread to mop up the oil and spices left behind.

3 tbsp. olive oil
2-3 garlic cloves chopped
a 2 in. piece of fresh ginger, peeled and grated
1 chile, seeded and chopped
1 tsp. cumin seeds
1 tsp. paprika
1 lb. raw jumbo jumbo shrimp, unshelled
a bunch of cilantro, finely chopped
sea salt & freshly ground pepper
1 lemon, cut into wedges, to serve
bread to serve

Heat the oil in the base of a tagine or a wide, heavy-based frying pan. Stir in the garlic, ginger, chile, and cumin seeds. As soon as a lovely aroma rises from the pan, add the paprika and toss in the shrimp. Fry quickly over med. heat, until the shrimp are just cooked and have turned opaque. Season to taste with salt & pepper and sprinkle with cilantro. Serve the shrimp immediately with the lemon wedges to squeeze over them.
FROM: Flavors of Morocco cookbook
post #4 of 7
Thread Starter 
Hey thanks..........The one I have picked up is from Morocco so I am quite lucky. They are hugely expensive over here in New Zealand. Saw one demonstarted at a Food Show in Auckland and they look great
post #5 of 7
Thread Starter 
Thanks a lot. I picked up a nice little book, simply called Tagine.
It is written by Ghillie Basan. Dishes look very user friendly and I am looking forward to making some of the dishes so will post them to this website.
I will paste your recipe that you have kindly shared with me into this book.

post #6 of 7
You are welcome Kiwichik! Ghillie Basan is the author of the book I got that recipe from! Flavors of Morocco was written by her and I love it! There are many delicious recipes in it. I am sure you will find her recipes delightful! If you come across her recipe "Kefta Tagine with Lemon and Cilantro" you really must give it a try, you will not be disappointed.

Oh by the way did you "cure" your tagine yet? It is recommended that you "Cure" them before use the first time. I did mine by soaking the entire tagine covered with water for several hours (I used a large bucket that held the tagine and was deep enough to submerge it entirely) then I dried with a towel then rubbed on a coating of cooking oil completely covering the insides of the lid and bottom then baked it uncovered for several hours in a 350° oven. That was all there was to it.

Cheerio, Cathy
post #7 of 7
Thread Starter 


Cathy, I posted another query regarding Tagines. Can you read it and get back to me. You mentioned seasoning your tagine and they do recommend you do it. When I look at mine I cannot see the purpose of doing it, as it is ceramic and glazed on the inside. Do you know La Chumba cookware? I would season that, to give you something to compare with. Do you get where I am coming from.

I would be scared to put this on a gas flame in case it cracked. Do you defuse your heat or do you cook in the oven...............

I really look forward to hearing your comments,.

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