[paste the-tagine body above]
The lid is the technology. The tagine recycles its own steam. You will eat from one every day on this journey.
Tell us about your trip →The Facts
- —Conical lid traps steam, condenses, returns moisture to food
- —Physics unchanged since Berbers first shaped clay
- —Taller cones in Fes, squatter in the south
- —Traditional vessels: unglazed earthenware
- —Charcoal mjmar (brazier) provides low even heat
- —Meat braises in own moisture — no evaporation
- —Modern tagines sold in souks = same design as archaeological finds
Sources
- Morse, Kitty. A Biblical Feast: Foods from the Holy Land. Ten Speed Press, 1998
- Wolfert, Paula. Couscous and Other Good Food from Morocco. Harper & Row, 1973
- Luard, Elisabeth. The Food of Spain and Portugal. Kyle Cathie, 1990
- Benkirane, Fettouma. La nouvelle cuisine marocaine. Société d'Édition et de Diffusion Al Madariss, 1984.
Further Reading
Practical questions
