2. water again before each further use! Now the generous rinsing off is really enough!
3. the Tajine is now filled. There are plenty of recipes, but you can also be creative yourself. Especially good, proven and creative recipes are of course available in this recipe database. In this tajine I used leftovers. Half cooked couscous with eggplants, carrots, salted lemons, olives and olive oil I arranged in a typical pyramid shape. I seasoned it with salt and pepper.
4. fill the hollow on the lid with water. This is mainly to keep the bowl from getting hot and to use it as a handle. It should also make the steam inside condense better. But I think the small puddle is best suited to keep the clay moist.
5. now put the tajine in the cold oven, or on the cold stove. The heat source should warm up slowly, together with the tajine. Just to make sure that the clay does not crack. Modern ovens don't know this and shoot at it. That's why you should heat it manually in 50°C steps in 15 minute intervals to the final temperature. My final temperature was 150°C and in total the Tajine was in the oven for one hour.
6. at the end of the cooking time the tajine is put on the table as it is. In front of the amazed eyes of the hungry guests the lid is now lifted and a cloud of fragrant steam makes every mouth water. And if you have placed your food nicely in advance, you can be sure of the admiration of your guests...