Forgive me if I get a little exotica on you as I talk about my tagine. My huh? Pull back, Borat, pull back! It’s steamy and impressive. For real, my tagine rocks the casbah.
I won my tagine from a giveaway on Wanna Be a Country Cleaver months and months ago (thanks Megan!) Being the ethnic food lover that I am, I was surprised that I had never heard of a tagine and I fired up google to learn what it was. I broke tagine out of his little tagine nook when no one was home to ask questions and all the only thing going on was Coldplay, hot tea and fuzzy socks. Tagine, where have you been all my life? You’ve earned your spot on the counter.
Tagine is both a food and a cooking tool and originates from North Africa (Moroccan and Tunisian cuisine is tagine-centric). “Tagine,” the dish, was named after the instrument in which the food is prepared. A tagine comprises a sauté pan with a wonderfully shaped hat, traditionally used to slow cook meat and vegetable dishes at low temperatures. You can put the tagine in the oven or use it on the stovetop. It’s wildly cool; beautiful billows of steam form while your food cooks and the hat used to cover the pan creates a sort of spa for your food. If only one could live inside of a Tagine…
While I am exuberant about the tagine, you do not need one in order to make this dish – a large sauté pan or wok with a cover will work too. I adapted this recipe from Katherine Martinelli’s blog and thought I would end up changing a lot more of the recipe than I did. Specifically, I was worried about the cinnamon and the dried apricots but they truly add a nice warmth without being super distinguishable. I was very happy with the recipe, that Katherine did a great job!
Step aside, Sharif, your casbah’s about to get rocked.