The tagine allows the juices from vegetables and meat to thicken gently without evaporating, allowing the flavours to blend slowly. Before you start using a tagine, however, you need to prepare it. You can read how to do that here. By the way, the dishes you prepare in it are also called ‘tagine’. Get inspired!
Techniques
Ash glaze
Ash glaze is one of the oldest types of glaze, and it was first used in East Asia.
