Used in the Maghreb centuries ago: Traditional braising pots made from fired clay were used by the Berbers in Tunisia, Algeria and Morocco. This traditional terracotta tagine revives the ancient tradition of the Maghreb and can be used for vegetarian recipes, but also for chicken with chickpeas or a lamb tagine.
Braise hearty roasts in their own juices: The traditional casserole is not just for Moroccan vegetables. Conjure up a lamb tagine with apricots and raisins or try a tagine with seafood. As the steam condenses inside the vessel and runs down the walls, each dish stews in its own juices. Meat is cooked particularly gently in this traditional terracotta tagine (tajine).
Forms its own non-stick coating: You should first soak a traditional tagine without a glaze in water for a few hours and then boil it down with a little oil and vegetables. This creates a patina that acts as a natural non-stick coating. You can also soak this terracotta tagine and its lid separately before each subsequent cooking process. This guarantees a moist and particularly even cooking climate inside the casserole. A normal sponge is sufficient for cleaning after cooking.
