Moroccan Cooking Tagine Small Tajine Tangia cuisine steamer cooker Terracota pot

Description

MOROCCAN COOKING TAGINE  CERAMIC COOK POT TAJINE
Simple and functional, this authentic, handcrafted 8.5 inch wide Moroccan cooking tajine is awaiting the ingredients of your next flavorful and exotic meal.
Dimensions:  8
.5 inches wide (at base)
Condition:
New
What a Tagine?
"A tajine (tah-zheen) is a North African dish (Algeria, Morocco and Tunisia) as well as a special pot for preparing this dish. The traditional tajine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a bottom which is flat and circular with low sides, and a large cone or dome shaped cover that rests inside of the bottom during cooking. The cover is so designed to promote the return of all condensate to the bottom. With the cover removed, the bottom is open and shallow for easy serving at the table."
"Tajines dishes are slow cooked at low temperatures, resulting in tender, falling-off-the-bone meat with aromatic vegetables and sauce. The cover has a knob-like formation at its top to facilitate removing it. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, move things around, or add additional braising liquid, if needed."
HOW TO CURE A TAGINE?
It is necessary that it is seasoned before initial use. Please follow these simple instructions below for maximum results:
1. WATER: The new tagine needs to be first submerged in water for at least 1 hour. If you can’t submerge it, place it in a clean sink bowl and slowly fill the base of the tagine with water until it stops absorbing it. Place the tagine lid on top and fill it as well. Let stand for 30 minutes to allow full absorption of water into the clay. Empty excess water and set to dry for 5 minutes.
2. OLIVE OIL: All you need is 3 table spoons of olive oil, 2 for the base and one for the lid. Spread the olive oil throughout the base and lid with your hand.
3: HEAT: While the tagine is still wet with the oil applied to it, place it in the oven as shown in the first or second photos, and set temperature at 350 F and leave for 45 minutes. The evaporation of moisture creates a vacuum effect to pull the olive oil into the clay which glazes and seals it. Then leave the tagine cool down in the turned off oven.
Please note that as our items are handcrafted and handmade, each is unique and may slightly differ. This type of tagine is made in a traditional oven and as such has areas without glaze. It also will have a few other minor "imperfections". This is normal and an expected part of tagines made in the traditional way.
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