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Tunisian Tagines


Slow-cooking North African Style


Tagines are clay earthenware pots used in northern Africa to cook a variety of traditional dishes over coals at low temperatures.  Tagines include a a flat circular base with a large cone cover.  The coned-shaped cover allows condensation to return to the dish, which was traditionally important in areas with little access to clean water. 

Great for stews and soups served with couscous, or try a traditional Tunisia recipe similar to a frittata.  These beautifully painted tagines in black and white will make great wedding gifts for cultured couples. For use on stove (gas or electric) or in oven at low temperatures.

Tagine with Vegetables and Olives

1 artichoke - trimmed, cut in eights
1 cup olive oil
3 carrots, peeled and quartered
1 red bell pepper, seeded and quartered lengthwise
1 onion, peeled and sliced
2 garlic cloves, sliced thinly
1 zucchini, halved and quartered lengthwise
3 potatoes, peeled and cut into 1/4 inch slices
4 tomatoes diced
1 1/2 cups cooked chickpeas
1 tbsp. ground cumin
1 tbsp. coriander
1 tbsp. kosher salt
1 1/2 cups vegetable broth
1/2 lb. green olives, pitted
Juice of one lemon
1 bunch chopped cilantro or mint
1/2 cup golden raisins (optional)
Begin by layering vegetables in the tagine; lay down onions, garlic, artichoke, potatoes and chickpeas in an even layer, then fan out carrots, bell peppers and zucchini in a pyramid.  Sprinkle spices and tomatoes on top and then add vegetable stock. Drizzle olive oil all over. Slowly bring to simmer on low heat, cover and braise for approximately 30 minutes.  Add olives optional raisins pushing them in between the vegetables.  Sprinkle with lemon juice, cover and cook for approximately 10 minuets or until vegetables are tender.  Sprinkle herbs on top.
Recipe courtesy of Le Souk Ceramics

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