Tajine: uses and secrets of the most delicious dish in Berber cuisine

Behind the production anduse of tajine lies a true art as well as countless life lessons, let’s look at some of them together.

1. Once purchased, the tajine involves a special treatment that absolutely must be implemented before its use, otherwise there is a risk of large cracks in the earthenware. Did you just buy your tajine and can’t wait to flood your kitchen with smells that remind you of your trip to Morocco? Well, first though, carve out some time to pre-treat it and get ready to immerse yourself in the all-around tajine experience. Soak the base and lid in water for a few hours; dry well, if possible in an oven, not preheated, at 150° for an hour or so; finally sprinkle olive oil inside. In short, making tajine turns out to be a true art practice that goes beyond simple cooking.
2. Another important note that brings us back to the ancient art of patience: the tajine should not be subjected to strong temperature changes; in fact, it should be heated slowly and with equal patience we must wait for it to cool. Like many traditional dishes, it takes us back to a dimension of waiting and slowness, aspects we may not be so accustomed to anymore but which are the secret to the goodness, culinary and otherwise, of life.
3. Once we have eaten the delicious Berber dish, we certainly cannot think of entrusting the washing of the tajine to the dishwasher: it is important not only to wash it by hand, but to use only natural products for washing it, such as lemon, vinegar or baking soda. If you have always used chemicals without asking too many questions, tajine will be a great incentive to switch to using natural products, thus doing an act of love for yourself and the planet (if you want to find out what other actions you can take to safeguard the planet by taking care of yourself, read also this article!).