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A Traditional Dish From Marrakech
Moroccan Tangia Marrakchia, a beloved dish from Marrakech, delivers bold flavors and reflects a rich cultural heritage. To prepare it, mix beef with a blend of spices, preserved lemons, and olive oil. Pack the ingredients into a traditional clay pot and slow-cook the dish for several hours. The meat softens and absorbs the deep, aromatic flavors during the long cooking process. Locals often make Tangia for special gatherings, using its earthy taste and rich aroma to celebrate the heart of Moroccan home cooking.
Making The Moroccan Tangia Marrakchia
To make Tangia Marrakchia, start by marinating the beef with a blend of spices such as cumin, paprika, ginger, turmeric, and garlic. After the beef absorbs the flavors, place it in a clay pot and add sliced onions, preserved lemons, and a generous amount of olive oil.
Seal the clay pot with parchment paper and cover it with a lid. Then place the pot in a wood-fired oven or a slow cooker and let the ingredients cook slowly for several hours. This long cooking time helps the flavours meld and creates tender, flavourful meat.
Enjoy It With a Cup of Mint Tea
Serve Tangia Marrakchia with fresh bread and enjoy it the traditional way—by eating with your hands. Many Moroccans pair the dish with a cup of mint tea, especially during family gatherings and celebrations.
Men Traditionally Cook This Dish
In Marrakech, men usually prepare Tangia Marrakchia. The dish takes its name from the clay pot used for cooking—also called a tangia. Men often bring their filled pots to the local hammam, or public bathhouse, and ask the attendants to place them in the hot oven while they enjoy a bath.
A Delicious and Hearty Dish
Tangia Marrakchia offers bold, rich flavours and a cooking method rooted in tradition. This hearty, satisfying dish continues to hold a special place in Moroccan cuisine and culture.
How to Make the Moroccian Tangia
Ingredients:
4 pounds lamb, or beef, cut into 4- to 5-inch pieces
1 medium onion, chopped
6 to 8 cloves garlic, chopped
1 large handful fresh parsley, or cilantro, chopped
2 teaspoons ras el hanout
2 teaspoons cumin
1 1/4 teaspoons salt
1 teaspoon saffron threads, heated gently and crumbled
1 teaspoon turmeric
1 teaspoon ginger
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground white pepper
1/2 preserved lemon rind, finely chopped
1/2 preserved lemon, cut into wedges
1/4 cup olive oil
3 to 4 tablespoons water
Method:
- Mix the meat with the onion, garlic, parsley or cilantro, spices, and chopped preserved lemon rind. Transfer the seasoned meat mixture to the tangia (or another deep ovenproof cooking dish). Add the olive oil, or smen (salted fermented butter—if using), preserved lemon wedges and water.
- Cover the top of the tangia with a circle of parchment paper (it should be cut a little larger than the diameter of the opening). Cover the parchment paper with a layer of aluminium foil, wrapping and sealing the foil snugly to the tangia. Pierce the foil and parchment paper in 2 or 3 places with a fork.
- Place the tangia in a cold oven, set the thermostat to 275 F/140 C, and turn the oven on. Leave the tangia for 5 to 6 hours, at which time you can check to see if the meat is adequately cooked. It should fall off the bone and be buttery-tender.
- Serve the tangia on a large communal platter with Moroccan bread (khobz) for scooping up the meat and sauce.
- Serve and enjoy!
Notes:
You can also cook tangia stove top in a heavy-bottomed pot or pressure cooker. Increase the water to 2 1/2 cups and simmer for 2 1/2 to 3 hours (watch the water level) or pressure cook for 1 hour until the meat breaks apart easily with your fingers. Reduce the sauce until thick and serve.
