Yes, it's all true. Tagines really work. Whilst they've been a crucial part of Moroccan cooking for generations, the west has overlooked them until now. They are simply brilliant for long slow cooked stews and braises. Oh, and lamb shanks.
The secret is in that hat-like lid. The shape makes it really easy to lift the lid, but most importantly means that moisture evaporating from the dish is returned in double quick time. Resulting in a more succulent dish.
Emile Henry have taken Tagines (or Tajines) to a new level. Unlike Tagines in Morocco, you can put an Emile Henry on a stove top and over a direct flame. They're the first ever ceramic pots to allow this (They won't crack because they've been glazed at extreme high heat). You can, of course still put them in the oven.
If needed, they'll also go direct from freezer to microwave to table to dishwasher- whilst looking consistently sexy. .
Each tagine comes complete with a tagine recipe book. Incidentally, we recommend the small tagine if you live on your own. The larger size is preferable for couples, families, dinner parties, and people who like leftovers. (And tagines make very tasty ones).
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