Cooking tagines

 Cooking Tagines

“ 'Tagine' (pronounced Tah-ZHEEN) describes both the food and the cooking vessel. A two part tagine vessel is traditionally a shallow, round glazed earthenware base covered with a tall conical lid made of the same material. The tagine is meant to be used over fire (though flames should not touch the base) or on the top of the stove over medium to low heat. The conical lid traps the steam, keeping the heat moist. The shape of the vessel helps circulate the heat. The tagine is easy to make at home and will satisfy a range of tastes. Vegetarian versions cook quickly, and there are recipes for lamb, chicken, fish and even beef tagines. It is the cooking, low and slow on top of the oven, and the flavorful spices such as saffron, cumin, cinnamon and cayenne, that are the hallmark of tagine."  By Janet Keeler. St Pete Times, January 21 2004