Emile Henry Ceramic Tagine: Beauty and Function in Perfect Concert
Emile Henry Ceramic Tagine The elegant, conical shape of the North African tagine is still unfamiliar to many American cooks, but for those in the know, the tagine is an irreplaceable vessel. Used widely in Morocco, Tunisia, and beyond,...
The elegant, conical shape of the North African tagine is still unfamiliar to many American cooks, but for those in the know, the tagine is an irreplaceable vessel.
Used widely in Morocco, Tunisia, and beyond, the tagine has been used for centuries to produce rich, complex stews, usually served with bread or couscous. The conical shape allows steam to circulate within the dish, cooking over low heat for several hours to infuse meat and vegetables with unparalleled flavor. The result is meat so tender that it falls off the bone, and vegetables and broth bursting with the flavors of the spices and herbs cooked within.
In Morocco, one of the world's great food countries, a seemingly limitless variety of dishes can be cooked in the tagine, yet two are particularly popular: one featuring chunks of savory lamb and sweet, tender prunes, and another of spiced chicken with preserved lemon and green olives. Berber cooks also use the tagine to cook kofta, or small meatballs, generally lamb, in a spicy, tomato-based sauce.
The ceramic tagine from Emile Henry, available in two gorgeous colors, is one of the few pieces of cookware that is as beautiful as it is functional. When a meal is served in the wide bowl of an elegant tagine, it creates a sensory experience that your family or guests won't soon forget. An Emile Henry tagine also makes the perfect gift for the gourmet chef on your holiday list.
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