culibaly Posted June 8, 2008 Report Posted June 8, 2008 This is a tajine, an ancient ceramic cooker from morocco. It is made from clay and has been burnt at very low temperatures. That´s the reason why you can put it on the stove and t doesn´t crack, it can stand large temperature differences. Using it on a stove or in the oven is only half the fun, you can use a mejmar as well, a little charcoal / wood grill like this one: An hour before you start cooking you water the tajine, fill it with what ever you want to cook, especially things to braise, any kind of goulash. You build a dome inside with the hardest parts which need the most heat at the bottom (potatoes, meat) and the smoothest on top like tomatoes or olives. On top of the lid there is a little cavity that is to be filled with water, that cools down the steam inside and lets the steam circulate. In morrocco they often cook meat together with sweet fruit like dates or quinces. From my experience, the results are best when you do not add any liquids but only the water inside the tajine and the ingredients and a little bit of oil. Then you may only need a small fire with low temperature. So a tajine is perfect for "low and slow" cooking. If you look for a tajine, get an untreated one without varnish - the varnish for low temperature burnt clay contains led - you then should not use any acids (vinegar, wine, lemons) for cooking.
