{"id":3930,"date":"2022-10-12T12:51:44","date_gmt":"2022-10-12T10:51:44","guid":{"rendered":"https:\/\/tibladin.dk\/?p=3930"},"modified":"2023-11-03T19:47:11","modified_gmt":"2023-11-03T18:47:11","slug":"the-history-of-tagines","status":"publish","type":"post","link":"https:\/\/tibladin.dk\/en\/historien-om-tagines\/","title":{"rendered":"The History of Tagines"},"content":{"rendered":"

What is a Tagine?<\/h2>\n\t
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Tagine is one of the best I know. Tagine dishes are great to serve in, and you can simply make some of the most delicious dishes in them. The meat becomes completely tender as the tagine retains the juice.<\/p>\n

But where does the tagine come from? What is its history? And how does it work? In this blog post, you will find information about exactly this, and you will also find a recipe for a tagine from the 13th century.<\/p>\n

Tagine or Tajine means "low clay pot" in Arabic and is the name of a traditional North African dish, which exists in as many versions as we have versions of sm\u00f8rrebr\u00f8d in Denmark, if not more. The same name is also used for the actual dish in which the dish is prepared. This dish is round with a cone-shaped lid that has a hole in the top.<\/p>\n

In this, various simmering dishes are made, which often contain meat, fish or poultry as well as various vegetables, dried fruits and nuts. All helped well on the way with hot aromatic spices, e.g. the spice branding ras el hanout. See how you can easily make your own ras el hanout<\/a>.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

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\"Tagine<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div>
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\"Tagine<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

How does it work?<\/h3>\n\t
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A tagine works a bit like a frying pan, but the big difference is the cone-shaped lid with the small hole at the top. The lid causes the steam to collect at the top, which condenses and turns into droplets, which fall back onto the dish. This helps preserve the flavor, but it also allows you to cook meat, even the cheap cuts, to absolute tenderness using very little water. This method has been essential in areas with very few water resources<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

The origin of the tagine<\/h3>\n\t
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Some historians believe that the tagine originated with the North African Berber tribes, while others theorize that the Romans invented the tagine. However, the oldest written evidence dates back to the Abbasid Caliphate (750\u20131517), which covered most of the Middle East, eventually also North Africa. It is therefore likely that the Abbasid caliphate brought the tagine with it during its expansion to North Africa, where the tagine is today most used (Morocco, Tunisia, Algeria and Egypt).<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

Make a historical Tagine<\/h3>\n\t
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The oldest written account of preparing food in this way comes from The Thousand and One Nights. A collection of oral stories from Arabia, written down in the 8th century.<\/p>\n

One of the oldest recipes we know comes from Ibn al-Adim, an Arab scholar who lived from 1192-1262. He writes:<\/p>\n