What You Need to Know
The cooking process involves the Maillard reaction, a chemical reaction between amino acids and reducing sugars, resulting in new flavor compounds and browning. The technique requires low heat, typically around 150-200°C, and cooking times of 30 minutes to several hours. The conical lid allows steam to condense and return to the food, retaining moisture and flavor.
Steps
- 1.
Tagine Djedj (Atlas Mountains, Morocco): Slow-cooked chicken with preserved lemons and olives
- 2.
Mrouzia (Marrakech, Morocco): Lamb tagine with honey and raisins for caramelization
- 3.
Tagine Kefta (Algerian Sahara): Spiced meatballs in tomato sauce with egg poaching
The Science
Primary Reaction
Maillard reaction