Tagines from Emile Henry

Emile Henry TagineTagine cookware from Emile Henry provides all the benefits of traditional tagine cooking, along with quality and excellence that has made Emile Henry a favourite with chefs around the world since 1850. Available in three sizes, the Emile Henry tagines are suitable for all stove and oven types, are easy to clean and dishwasher safe!

Like all Emile Henry cookware, the Emile Henry tagines offer the following benefits:

  • Made with burgundy clay which slowly and evenly diffuses heat to the centre of the cooking dishes which results in superior heat retention and enhances the flavours and aromas of your dish.
  • All Emile Henry products are direct freezer-to-oven-to-table as a result of their extraordinary thermal heat properties.
  • Emile Henry products do not chip or crack easily, and you can cut directly on the surface without scratching or damaging.
  • The surfaces of Emile Henry products do not trap or hold on baked or burnt food, making clean-up simple. All Emile Henry products are dishwasher safe!
  • There is no lead or cadmium in any Emile Henry product and all products are 100% food safe!
  • Emile Henry products are offered in a wide variety of colours and the glazes will not craze, discolour or fade over time.
  • All Emile Henry products carry a limited 3 year warranty against breakage due to defective workmanship.

Cooking with Tagines!

Emile Henry FigMoroccan cuisine is considered to be one of the most diverse cuisines in the world, owing to the mix of its Berber, Spanish, Corsican, Portuguese, Moorish, Middle Eastern, Mediterranean, African and Jewish cultural influences. Tagines are used in Moroccan cuisine as a way to slow-cook foods at low temperatures, and to infuse meals with strong aromatic flavours. Spices are also used extensively in Moroccan food. And while there are many traditional foods in Morocco (including couscous, harira soup and tagines), Moroccan cooking leaves a lot up to the cook’s instinct, especially in regards to spicing and flavouring, so let imagination be your guide as you create your own tagine recipes.

Every city in Morocco has its own version of tagine, featuring some of their favourite ingredients, including fish, chicken, lamb, as well as a wide variety of locally produced vegetables, fruits, olives, lemons, herbs and spices. It is said that food cooked in a tagine can result in the epitome of flavour, with mouth-watering juices keeping the meal moist and flavourful, as a result of the slowcooking process. While tagines can be prepared ahead of time and quickly reheated, the best results are achieved when prepared and served immediately.

Ras Al-Hanut (Moroccan Spice Mix)

  • 2 tsp. ground cinnamon
  • 1 tsp. turmeric
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. freshly ground nutmeg
  • 1/4 tsp. freshly ground cardamon seed
  • 1/4 tsp. freshly ground cloves

Moroccan Spices

Experiment with the blend to suit your own tastes. Consider adding allspice, anise, mace or peppers to the mix! Ras Al-Hanut (best of shop) is as personal as the person preparing it, and the mix is often dependent on your own personal preferences in regards to intensity and flavour! Store the mix in a jar, remembering that the while the flavour will remain the same, the intensity will fade over time.

Some of our favourite Moroccan recipes

Chicken with Preserved Lemon & Olives Tagine

Veal & Curry Tagine

Moroccan Harira Soup

Did You Know?

Moroccan cuisine is greatly influenced by the country’s long history of colonizers and immigrants.

The Berbers, the first inhabitants of Morocco, introduced the traditional Moroccan dishes of tagine and couscous, which are still staple dishes today.

It is common for Moroccans to eat using their fingers, utilizing bread as a utensil.

The word tagine (or tajine) is derived from the Greek word “teganon” which means frying pan. It is believed to date back to the time of Greek rule in North Africa.

Harira, a Moroccan soup, is served to break the fast during the month of Ramadan.

Morocco is often referred to as the land of spices.

Ras al-hanut (meaning “best of the shop”) is a common spice blend used in many Moroccan dishes. The blend varies but usually includes cardamon, nutmeg, anise, mace, cinnamon, ginger, peppers and turmeric.

Moroccan cooking is based on the use of locally produced ingredients including fruits and vegetables, as well as lamb, beef, chicken and seafood.

The most common drink in Morocco is green tea with mint.