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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › General Chat Area › Let's Chew The Fat › Tagine Cooking

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Tagine Cooking (Read 798 times)

Nov 18^th, 2021 at 7:32pm

Derek Offline
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Anyone had a go at Tagine cooking?

Watched a show on SBS last night and loved the way meat, vegetables, herbs and spices come together.

One below has a cast iron base and ceramic top.

On the show they were cooking over a charcoal brazier and I could see it working on my Ozpig.

Had a look today at some recipes and they sure do look good, especially the lamb and potato. Mind you it is all in the spices.

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Reply #1 - Nov 19^th, 2021 at 1:08am

Bear Online
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Middle eastern cooking certainly in the spices mate.

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Reply #2 - Jan 17^th, 2022 at 9:28pm

Derek Offline
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I bought me a brand new in the original box Emile Henry made in France Tagine today.

They are currently listed at Myer online for $360. Was on Facebook Market Place locally for $50. I sent a tongue in cheek offer of $30 and the guy accepted it.

He told me it was a gift in 2007 and never used it.

Some nice spicy Moroccan dishes coming up.

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Reply #3 - Jan 18^th, 2022 at 4:30am

Cactus Offline
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I have looked at these a few times but the price put me off. Great buy there Derek.
Muzz

Have Camp Oven will travel

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Reply #4 - Jan 18^th, 2022 at 10:07am

jclures Offline
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Do they use them in Turkey?

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Reply #5 - Jan 18^th, 2022 at 10:22am

Derek Offline
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More North Africa I believe John. Places like Algeria, Libya, Morocco and Tunisia is where they originated.

Mind you, looking at Turkish dishes for the Challenge a lot of them could certainly be cooked in one.

Talking to people who have used one they describe it as something like a cross between a pressure cooker without the pressure and a slow cooker.

This one can be used over an open flame so when the opportunity presents I am looking forward to using it on the Ozpig.

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