In this article, we will discuss the health benefits of Moroccan tagines. But why do Moroccans prefer tagines made meals to other dishes?
The answer to this question lies in the many health benefits of Moroccan tagines cooking. In fact, cooking dishes in ceramic pots over charcoal and leaving them to simmer slowly in the vapor of their own juices avoids thermal shocks and thus preserves the nutritional qualities of the ingredients. Scientific experiments have proved that steam cooking is the optimum method for hygienic food preparation, as this way of cooking produces a harmonious interaction between all of the ingredients–meat, vegetables and spices, and the latter not only keep their consistency but creates great flavor and taste. This method also preserves the protein and vitamin content within meat.
Those on a diet can eat these dishes without worrying, as Moroccan tagines are no longer cooked with oil like they were in the past . That is why tagines are famous beyond our borders! Now a days people in Europe, America and Asia all know about tagine dishes. They are served at major celebrations across the world. The tagine is therefore the most important ambassador for Morocco around the globe, especially after having been updated by masters of traditional cuisine and given an artistic twist by turning it into a key element in the decorative arts.
HOW TO CURE A TAGINE?
It is necessary that it is seasoned before initial use. Please follow these simple instructions below for maximum results:
- WATER: The new tagine needs to be first submerged in water for at least 1 hour.
- If you can’t submerge it, place it in a clean sink bowl and slowly fill the base of the tagine with water until it stops absorbing it.
- Place the tagine lid on top and fill it as well.
- Let stand for 30 minutes to allow full absorption of water into the clay.
- Empty excess water and set to dry for 5 minutes.