Moroccan Tangia Marrakchia Dish

Moroccan Tangia Marrakchia is a traditional dish from Marrakech that is loved by many.
A Traditional Dish From Marrakech

Moroccan Tangia Marrakchia is a traditional dish from Marrakech that is loved by many. This dish is usually slow-cooked in a clay pot and is known for its rich and bold flavours. Tangia Marrakchia is made with beef, spices, preserved lemons, and olive oil, which are all cooked together in the clay pot for several hours.

Making The Moroccan Tangia Marrakchia

To make Tangia Marrakchia, you first need to marinate the beef with a blend of spices such as cumin, paprika, ginger, turmeric, and garlic. Once the beef is marinated, it is placed in a clay pot along with sliced onions, preserved lemons, and a generous amount of olive oil.

Moroccian Tangia

The clay pot is then sealed with parchment paper and covered with a lid. The pot is then placed in a wood-fired oven or a slow cooker and left to cook for several hours. The slow cooking process allows the flavours to meld together, resulting in a delicious and tender meat dish.

Enjoyed With a Cup of Mint Tea

Tangia Marrakchia is usually served with bread and is traditionally eaten with the hands. The dish is often enjoyed with a cup of mint tea and is a staple at many Moroccan gatherings and celebrations.

Traditionally Cooked by Men

One of the unique aspects of Tangia Marrakchia is that it is traditionally cooked by men. In fact, the dish gets its name from the clay pot in which it is cooked, which is also called a tangia. Men would bring their tangias to the local hammam, or public bathhouse, where the pots would be placed in the oven to cook while the men went to bathe.

A Delicious and Hearty Dish

Overall, Tangia Marrakchia is a delicious and hearty dish that is loved by many. Its bold flavors and unique cooking method make it a standout dish in Moroccan cuisine.

How to Make the Moroccian Tangia

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

  1. 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.
  2. 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.
  3. 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.
  4. Serve the tangia on a large communal platter with Moroccan bread (khobz) for scooping up the meat and sauce.
  5. Serve and enjoy!

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.

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