What You Need to Know
Tagine cooking is a moist-heat cooking method that relies on the steam generated by the condensation of water vapor to cook the food, breaking down connective tissues in meat and creating a rich and flavorful sauce.
Steps
- 1.
Tagine Djedj (Morocco): Slow-cooked chicken with preserved lemons and olives achieves perfect tenderness
- 2.
Mqualli (Algeria): Lamb and prune tagine where conical lid redistributes sweet-savory vapors
- 3.
Tfaya (Tunisia): Caramelized onion and raisin mixture benefits from gentle steam infusion
The Science
Primary Reaction
Maillard reaction