Moroccan Tangia Marrakchia Recipe
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Tanjia, A typical Moroccan meal slowcooked
Tanjia is more than just a meal; it embodies the city's vibrant history and culture of Marrakech.
Tanjia's narrative goes back to ancient times, when Moroccan artisans came from the countryside to Marrakech's bustling markets. These workers brought their handmade lunches, baked in an earthenware pot known as a "tanjia," which they placed in the community oven to slowly cook while they went to doing their jobs. The dish eventually became known as Tanjia, after the kettle in which it was prepared.
Tanjia was originally made by guys who met early in the morning to buy their ingredients in Marrakech's bustling markets. These ingredients were typically composed of soft meat (such as lamb or beef), fragrant spices, preserved lemons, olive oil, and a spice blend. The men would then add water to the tanjia, seal it tightly, and transport it to public ovens known as "farran," where it would be slowly cooked for several hours.
The slowly cooking method allowed the ingredients to combine, resulting in a delicate and aromatic dish that workers anxiously anticipated after a long day at work. This collaborative custom of cooking Tanjia in public ovens continues today, with both residents and visitors enjoying the unique flavors and cultural experience.
Ingredients for Tanjia (serves 2):
- 500 g lamb or beef, chopped into pieces.
- 1 preserved lemon, pulp removed, rind cut.
- 3 garlic cloves, minced
- 2 tablespoons olive oil.
- 1 teaspoon of ground cumin.
- 1 teaspoon paprika.
- One teaspoon of ground ginger.
- One teaspoon of ground turmeric.
- 1 teaspoon of ground cinnamon.
- A pinch of saffron threads (optional).
- Add salt and pepper to taste.
- Fresh cilantro or parsley for garnish.
Instructions:
- In a large mixing bowl, add the meat, garlic, chopped preserved lemon rind, olive oil, cumin, paprika, ginger, turmeric, cinnamon, saffron threads (if using), salt, and pepper. Mix thoroughly, making sure the meat is properly coated with the spices and other seasonings. Allow the mixture to marinade in the refrigerator for at least 2 hours, or overnight.
- Preheat the oven to 160°C (320°F).
- Place the marinated meat and spices in a heavy-bottomed ovenproof pot or casserole dish with a tight-fitting cover. If you have a traditional clay tanjia, it is excellent, but any ovenproof dish would suffice.
- Add a small amount of water to the pot, just enough to generate steam while cooking.
- Cover the saucepan with the lid, maintaining a tight seal. If necessary, you can seal the edges with aluminum foil to prevent steam from escaping.
- Place the pot in the preheated oven and cook slowly for about 4–5 hours, or until the meat is soft and falls apart easily.
- When the Tanjia is done, take it from the oven and carefully open the lid, being wary of the hot steam.
- Garnish the Tanjia with fresh cilantro or parsley for an explosion of flavor and fragrance.
Traditionally, Tanjia is served with crusty bread to soak up the savory liquids. The delicate beef combined with the aromatic spices results in a really pleasant and heartwarming dish. BESAHA!
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Moroccan flavors and more
"In this blog, I will introduce you to the flavors of Morocco! Join me on a gastronomic journey through vibrant Moroccan cuisine as I show you the variety of flavors and dishes. From savoury tagines to cooling mint tea, I'll take you on a delicious journey through the unique ingredients, cooking techniques and culinary traditions that set this cuisine apart. Discover the rich history and cultural influences that shape Moroccan cuisine and be encouraged to experiment in the kitchen. Indulge your taste buds and be enchanted by the delicious flavors of Morocco"
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