The flavors of Morocco and Tunisia have been creeping into Zingerman’s kitchens for a few years. Now it’s time to invite them into your kitchen.
Used for both cooking and serving, tagines are large and impressive to behold. It’s one of those rare kitchen items that can go right from the stove or oven directly to the table and instantly receive lots of oohs and aaahs.
A tagine consists of two separate pieces: a tall, closed chimney-like lid and a round, deep dish bottom. The teepee shaped upper piece captures all the juices that want to cook off in the process, circulating them back to the food below. The result are dishes that are tender, moist and wonderfully flavorful.
Cooking in a tagine is incredibly easy and doesn’t have to take all day. The idea is to combine spices with sweet (dried or fresh fruits) and savory ingredients (meats, olives, onions, etc) in bottom dish, put the lid on and set it either in the oven or on the stove top.
Tagines—as a vessel—impart no flavor into the food they cook like cast iron or other materials can. These tagines are made from clay mined in the town of Tilh, France (most commercially used clay comes out of Eastern Europe). The clay is Cadmium and Lead free, thrown by hand, glazed by hand and fired. No two are alike.
A must have for culinary creators and foodies of every level. Obviously, a great gift.
Comes with instructions on prepping your tagine before its first use as well as a few recipes to get you started.