Pronounced “tah-zheen,” tagines are North African stews that are usually slow-cooked at low temperatures in unique pots (also called tagines). These pots are made of sturdy clay, and they have two key parts:
- Lower than most pots, the bottom is round and flat.
- A dome-shaped lid is specially designed to trap steam, keeping your meats extra-tender.
Once you’ve finished cooking your organic meal, you can remove the top and serve directly from the bottom.
Modern tagines often feature cast-iron bottoms that can tolerate cooking at higher temperatures (similar to Dutch ovens). Here are four great picks for your organic kitchen:
- The lightweight Emile Henry Flame Top Tagine, made of burgundy clay (pictured above)
- The Le Creuset Moroccan Tagine, with a base made of cast-iron enamel
- The Emerilware Tagine, part of celebrity chef Emeril Lagasse’s cooking line
- The All Clad Stainless Steel Tagine, featuring a stainless bonded pan and glazed terra cotta cover
Now, as you spice up your organic meals, you can also “kick it up a notch” in your gourmet kitchen. Happy shopping!