Moroccan Cooking Tagine

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Tagines have been used to cook and serve delicious Moroccan composed stews (also called tagines) for more than a millennium. The unique design causes the steam to condense on the conical cover and baste the carefully arranged, slow-cooking food below — cooking from above and below, as in the classic French ragoût — without having to spoon cooking juices for hours.

It is slow cooking though — tagines must be heated gradually and cooked low and long. It is worth the time; slow-basting imparts a luscious texture, and the food takes on a lovely earthiness from the clay.

And then there is the drama. An enigmatic vessel is brought to the table, where it will hold its heat, until the lid is lifted and the juicy, fragrant, beautifully composed meal is revealed.

These tagines are meant for two servings, Use multiples for larger groups, or prepare two or three different tagines. Typically served with bread or couscous. For good information on seasoning and using a tagine go to thespruceeats.com.

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