The Mediterranean Cookbook: Slow Cooker Vegan Recipes: The Natural Flavors of Moroccan Veggie Tajine (Moroccan Cuisine Book 2)

The Mediterranean Cookbook: Slow Cooker Vegan Recipes: The Natural Flavors of Moroccan Veggie Tajine (Moroccan Cuisine Book 2)

The Mediterranean Cookbook: Slow Cooker Vegan Recipes: The Natural Flavors of Moroccan Veggie Tajine (Moroccan Cuisine Book 2)

The traditional tajine pot

Is formed entirely of a natural clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. Tajines can also be cooked in a conventional oven or on a stove top which is a great start to cook Mediterranean cuisine. Using the tajine will enhance natural flavors in food recipes.

Tajine is traditionally cooked over hot charcoal leaving an adequate space between the coals and the tajine pot to avoid having the temperature rise too fast. Large bricks of charcoal are purchased specifically for their ability to stay hot for hours. Smaller pieces of charcoal are reserved for cooking brochettes (barbecue) and other grilled meats.

Other methods are to use a tajine in a slow oven or on a gas or electric stove top, on lowest heat necessary to keep the stew simmering gently. A diffuser – a circular piece of aluminium placed between the tajine and burner – is used to evenly distribute the stove’s heat. European manufacturers have created tajines with heavy cast-iron bottoms that can be heated on a cooking stove to a high temperature. This permits the browning of meat and vegetables before cooking.

Tajine cooking may be replicated by using a slow cooker or similar item; but the result will be slightly different. Many ceramic tajines are exquisite examples of show pieces as well as functional cooking vessels. Some tajines, however, are intended only to be used as decorative serving dishes.

The Tajine Dish

The tajine dish is a hollow and round dish of traditional glazed terracotta. It has a conical lid that allows for cooking and serving all kinds of slow-cooked stews. Originally arose directly on a Brazier. Tajine cooking is always slow and is on low heat, the principle of la brassiere. The conical lid allows efficient circulation of aromas and flavors of the Tajine. Seen from the outside, the lid ends with a hollow cone. If you’re wondering what function this hole serves, it holds the spoon, head up and handle down. Do not confuse the traditional baking dish (made in an artisanal way, it has a natural brown color and rarely perfect form) and the decorated ornament dish or service dish (with, generally, a beautiful painted decoration). These presentation dishes (the majority of those found in the trade) are not designed for cooking. To make the recipe, a traditional dish keeps the aromas, but is not essential. A big pot is also suitable. This is an excellent way to impress your guests and a create beautiful presentation using Mediterranean recipes.

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