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What’s the best way to cook tagine over an open fire like in the old days?

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I want to try making tagine the traditional way—cooked over a real fire, not on a stove. Any tips on how to manage the heat and get the best results?

4 Answers
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Use charcoal or wood embers for slow, even cooking—too much direct flame can crack the tagine.

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Always pre-soak your clay tagine in water before placing it over an open flame to prevent cracking.

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The key is patience—low heat for at least 2 hours to allow flavors to blend properly.

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Adding a little water at a time helps maintain moisture without making the dish watery.

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