Egyptian Glazed Tagine, 2 Qt.

Welcome to the ancient technique of cooking with clay. Conjure up the magical flavors of Morocco by capturing the taste of the region in a tagine. The name is not only for the traditional stew of this North African country, but also for the clay pot that it’s cooked within. The flavors and spices are slowly melded together, enhanced by the even dispersion of heat that a tagine is known for. Meats become extra tender, sauces reduce and coat your recipes to perfection, and vegetables retain their nutrients. Bring out the best in your ingredients!

Traditional combinations are chicken, spiced vegetables, lemons, olives, sweet and savory pairings of dried fruit and spices. From stovetop or oven to table, the tagine surely adds the wow factor to any meal. This one serves 4-6 people.

Honey Assalie dimensions: 12½” x 9″ H (31 cm x 24 cm) to the top of the lid. Base is 12½” x 3½” H (31 cm x 9 cm). 

Ribbed Light Brown with Cream Drip Glaze dimensions: 11″ x 11″ H (30 cm x 29 cm) to the top of  the lid. 

• Terra cotta clay high fired at 2,000°F for strength, durability and chip resistance.
• All our pieces are completely handmade, natural earthenware. Minor imperfections add authenticity and charm, and are part of the piece.
• Easy to clean, hand-applied glaze.
• Lead and cadmium free.
• Because our pots are handmade, the actual dimensions may vary.
  
• Made in Egypt.

Note: We recommend the Bella Copper heat diffuser. All of our handmade Egyptian clay cookware requires a heat diffuser with use on the stovetop. Low to moderate stovetop heat is recommended. 

• For use on the stove-top. For gas cooktops, may use diffuser or lowest heat setting. For electric cooktops, please use only with a diffuser.
• Clear ceramic glaze provides ease of cleaning. For difficult areas to clean, first soak for a few minutes in water, then scrub with a soft abrasive pad. Do not use metallic scouring pads.
• We recommend hand washing to give the best care to your earthenware. 
• Earthenware does not like extreme temperature changes. For example, do not take a pot cold from the refrigerator and place it directly on a stovetop or in a hot oven; it may crack. Instead, let it come to room temperature first.

Before first use, please season your Egyptian earthen cookware:

• Immerse your pot in water and soak it for 2 hours.
• Remove and dry it.
• Rub the entire surface (inside and out) with a clove of cut garlic.
• Coat unglazed surfaces with olive oil.
• Fill the soaked and garlic-rubbed pot 3/4 full with water and place in a cold oven, set the temperature to 225 degrees and, once temperature is reached, leave in for 2 hours.
• After two hours, turn off the oven and leave until cool. Dump the water and your pot is now ready to use.