Tanjia

Tanjia is a traditional Moroccan dish that originates from Marrakech. It's a slow-cooked meat dish, typically prepared in a clay pot (also called a tanjia) and cooked in a communal oven or buried in hot ashes. The dish is often made with lamb, but it can also be prepared with beef.

Here's how to make a traditional Marrakchi Tanjia:

 INGREDIENTS:

•  Lamb (shoulder or shank, cut into large pieces): 1.5 kg
•  Preserved lemons: 2, quartered
•  Garlic cloves: 6-8, peeled and crushed
•  Smen (Moroccan preserved butter): 50 g
•  Olive oil: 50 ml
•  Ground cumin: 2 teaspoons
•  Ground ginger: 1 teaspoon
•  Saffron threads: a pinch, soaked in warm water
•  Salt: 1 teaspoon
•  Black pepper: 1 teaspoon
•  Ground turmeric: 1 teaspoon
•  Cinnamon stick: 1
•  Water: 200 ml
•  Optional: a small bunch of fresh cilantro, tied together

 INSTRUCTIONS:

1. Prepare the Tanjia Pot:

   - If using a traditional clay tanjia pot, make sure it is clean and ready for use. Alternatively, you can use a slow cooker or a heavy, oven-safe pot with a lid.

2. Season the Meat:

   - In a large bowl, combine the lamb pieces with the garlic, smen, olive oil, ground cumin, ground ginger, saffron water, salt, pepper, and turmeric. Mix well to coat the meat with the spices.

3. Assemble the Tanjia:

   - Place the seasoned meat into the tanjia pot.

   - Add the preserved lemon quarters and the cinnamon stick. If using cilantro, add it as well.

   - Pour the water into the pot to help create a moist cooking environment.

4. Seal and Cook:

   - Cover the tanjia pot with parchment paper or foil, then place the lid on top.

   - Traditionally, the tanjia is taken to a communal oven or buried in hot ashes and cooked slowly for 6-8 hours. However, you can also cook it in an oven at 150°C (300°F) for about 4-5 hours until the meat is tender and falls off the bone.

5. Serving:

   - Once the cooking time is up, carefully open the tanjia pot. The aroma should be rich and enticing.

   - Serve the tanjia directly from the pot, with Moroccan bread (khobz) on the side to soak up the flavorful juices.

 Tips:

- If you don't have smen, you can substitute it with regular butter, but the flavor will be slightly different.

- The longer the tanjia cooks, the more tender and flavorful the meat will be.

Enjoy your authentic Moroccan Tanjia, a dish that embodies the rich culinary heritage of Marrakech!

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Tangia: A Culinary Gem of Marrakech Reflecting Morocco's Rich Heritage

"Tangia," a beloved dish among Marrakech households, particularly artisans, who cherish preparing and savoring it amidst nature's embrace, epitomizes the preservation of Morocco's intangible cultural heritage in the realm of cuisine. This culinary treasure, brimming with delectable dishes that have captivated Moroccans and foreigners alike, stands as a testament to the enduring legacy of Moroccan gastronomy.

Tangia's Global Acclaim

Marrakech's "Tangia" has mirrored the city's international allure, positioning it as a top global tourist destination. This humble dish has garnered admiration from renowned chefs worldwide, captivated by its exquisite flavors and unique preparation techniques, requiring extensive knowledge and expertise in handling its ingredients, which set it apart from other traditional Moroccan dishes, notably the Moroccan tagine.

A Culinary Journey Through Marrakech's History

This dish embodies Marrakech's flourishing past, deeply intertwined with the city's history and closely associated with artisans. Every Friday, their day off, they would embark on outings to orchards and gardens, known as "nazaha," carrying their beloved "Tangia," meticulously prepared by one of their own.

A Culinary Heritage: Safeguarding Moroccan Traditions

Latifa Tabaila, a researcher specializing in Marrakech's local heritage, affirms that "Marrakech's Tangia is classified as part of Morocco's intangible cultural heritage, alongside a variety of other dishes." She highlights the distinctive features of this unique dish, born from the heart of the Red City, emphasizing its preparation and cooking rituals. Placed in a high-temperature ash pit within the "fernatchi," a traditional bathhouse water heating area, requires expertise and mastery of cooking techniques tailored to the quantity of its main ingredient, typically beef or lamb.

Tangia: A Social and Culinary Experience

Ms. Tabaila, in a statement to the Maghreb Arab News Agency, elaborates on the social significance of this dish among Marrakech's inhabitants. Families and artisans (traditional craftsmen) often organize picnics to green spaces, such as the Menara Gardens, Agdal Gardens, or the Palm Grove Oasis, to savor this meal amidst nature's embrace. They spend enjoyable moments together until dusk, immersed in an atmosphere of merriment, sharing jokes, anecdotes, and sometimes reciting verses of Malhoun poetry.

A Culinary Legacy Preserved: Tangia's Preparation and Variations

"Tangia" has traditionally been a man's domain, entrusted to those knowledgeable in its preparation and intricacies. They would meticulously prepare the dish using the traditional method, within an earthenware pot called "qalusha," which helps retain the dish's heat for an extended period.

The author, who has penned several books exploring Marrakech's tangible and intangible cultural heritage, notes that "Tangia" boasts numerous varieties. Tourists, both Moroccan and foreign, visiting the Red City, eagerly seek to savor this dish at specialized restaurants, particularly in Jemaa el-Fnaa square. She adds that "Tangia" can be prepared with beef trotters, veal shank, lamb or beef "melj," and more recently, chicken and rabbits have also been used.

Tangia's Modern Evolution: Adapting to Changing Times

In some restaurants, Marrakech's "Tangia" is prepared using modern techniques, presenting the required ingredients and all the components of this popular dish. However, it remains reminiscent of the traditional "Tangia," retaining its flavor and delight. Yet, it lacks the rituals that Marrakech's inhabitants have come to cherish, such as cooking it in a high-heat ash pit.

Moroccan Cuisine: A Global Culinary Ambassador

Thanks to Marrakech's international prominence, Moroccan cuisine has successfully preserved a portion of its intangible cultural heritage and expanded its global reputation. Renowned international chefs have incorporated it into their culinary repertoire, delving into its secrets, exploring its ingredients, and showcasing its distinctive flavors and tastes.

While "Tangia" is synonymous with Marrakech, other dishes that grace Marrakech households remain common across Moroccan cities and villages. These include couscous, meat tagine, "harira" soup, "seffa medfouna" with chicken, and "bastilla," all of which have become staples at local gatherings and international restaurants alike.

Tangia: A Culinary Symbol of Marrakech's Enduring Heritage

"Tangia" stands as a culinary emblem of Marrakech's enduring heritage, a testament to the city's rich cultural tapestry and its deep-rooted connection to traditional practices. It is a dish that not only satiates the appetite but also evokes a sense of community, shared memories, and a deep appreciation for Marrakech's culinary artistry.