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How to mature a new Moroccan tagine
- Difficulty
Easy
Published 1987
Moroccan glazed earthenware tagines are ‘matured’ and ‘flavoured’ at a low temperature in the oven with aromatics before using, to (1) remove any earthenware flavour from the new tagine; (2) impregnate the tagine with aromatic flavours; (3) ensure the new tagine is introduced gently to heat before being used over charcoal (in the Moroccan manner) or (protected by an asbestos heat diffuser) on top of the stove.
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- How to mature a new Moroccan tagine
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