Ramadan 101: Day 11

From: Nile Style: Egyptian Cuisine and Culture

The Role of Clay Baking Dishes in Egypt

The word Tajin (sometimes spelled Tajine) is the word used to describe a clay baking dish in the Arabic speaking world. In Egyptian dialect, the “j” sound is pronounced like a hard “g” so the is pronounced TAH gin. Clay baking dishes are a traditional way of baking and serving stews. Families serve meals in large ones, while restaurants serve individual portions in small ones. Keep in mind that only the Tajines of North Western Africa (namely Moroccan and Tunisian) have conical shaped lids- the Egyptian ones do not. Egyptians love stews baked in clay dishes. They always taste homey and delicious, and can be made from whatever produce is in season, and whatever meat people have on hand. Before air conditioning and home ovens were commonplace in Egypt, housewives and cooks would send their stews to the bread baker with children to have them cooked in the cooler portions of the oven while the bread baked. On their way home from school, children would stop at the bread shop and pick up their bread and stew for lunch. This method was very cost and energy efficient.

In a hot climate like Egypt, it would take a lot of air conditioning to cool down a home after turning the oven on. Sometimes, in very densely populated urban areas in Egypt, I still see children navigating their way through the labyrinth like maze of souk shops to bring their tagins to the bread baker. It always puts a smile on my face, and reminds me that sometimes the old ways are the best ways. One of my favorite places to enjoy Tagins outside of the home is at the Kebabgy Restaurant in Luxor, Egypt (above, right). Even if you don't have a clay pot- try making this dish in earthenware or a standard baking dish. You won't be disappointed!

Join me tomorrow for pictures and Ramadan recipes inspired by the US Botanical Garden's new exhibit: The New Age of Chocolate!!!!!!

RECIPE: from Nile Style: Egyptian Cuisine and Culture

Bedouin Lamb Stew

Tagin Lahma Dani 6 Servings

Serving lamb has always been symbolic of Bedouin hospitality. Since sheep were expensive, they were often used to make milk, yogurt, and cheese. Only on special holidays and occasions would lambs be consumed – as part of a sacrifice for a religious occasion, or to honor a special guest. Whole lambs would often be roasted on a spit over an open fire. This dish has been adapted for home kitchens. Serve this dish when you want to let your guests know how much you care about them. You may add potatoes or another vegetable to this stew after the first 1 ½ hours of baking. Bedouins often add dessert truffles, when they are in season, to this stew. Ingredients:

1. 1 tablespoon expeller pressed corn oil
2. 3 yellow onions, thinly sliced
3. 3 pounds lamb shoulder meat, cut into 3-inch pieces
4. 1 teaspoon ground cinnamon
5. ½ teaspoon nutmeg ½ teaspoon all-spice
6. Salt
7. Freshly ground black pepper

Preparation:

• Preheat oven to 325F degrees. Heat oil in a large, oven- proof saucepan.
• Add onions and sauté on medium heat until brown (5 to 7 minutes).
• Add lamb and brown on all sides (10 minutes).
• Season lamb with cinnamon, nutmeg, allspice, and salt and pepper to taste. Turn meat to coat.
• Pour enough water over lamb to barely cover and place in the oven, uncovered.
• Roast for 2 ½ hours, turning every half an hour. Add more water to cover if no liquid remains.
• Bake for another 30 minutes, or until lamb is tender. Serve warm.