Tagine is a multi-purpose word in Moroccan culture used to describe the earthen, cone-shaped, tabletop cooking vessel used to steam dishes and impart flavor, as well as a category of recipe prepared within the very vessel. Tagine-style cooking has endured since the 9th century because it allows food to caramelize while cooking and to stay warm for longer when serving. By virtue of slow-cooking meat at low temperatures, effectively braising it until tender. With lead-free glaze, tagines are also used to serve food and add color to the table.
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Tagine style. Produces tender, juicier, tastier meat without basting
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Traditional slow cooking. Heats evenly & retains moisture
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Serving. Can also be used to serve dishes
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Earthen. Formed from the rich, red Moroccan soil of Wadi Lan
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Beauty & function. Lead-free glaze adds color to your dinner table
Notes:
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Hand-cast and glazed, no two are exactly alike and slight variations may occur
- We recommend to hand-wash due to the porous nature of the terracotta. It is normal to see fine feathering cracks in the glaze.
