How to prepare the most delicious recipe in the city of Marrakesh, Tanjia, Moroccan cuisine

 How to prepare the most delicious recipe in the city of Marrakesh, Tanjia, Moroccan cuisine
Tanjia marocain 



Tangia Marrakech is a Moroccan food that is prepared in a special pottery bowl called “Tanjia” and food is prepared in it, then closed and placed in hot ashes.

The Marrakech tanjia is named after the city of Marrakesh in Morocco, and it is widespread and tourists come to eat tangia. It is the most famous dish that the people of Marrakesh can offer to their guests as a distinctive dish with its meat and spices.

The Tangia dish is unique in its delicious taste and amazing flavour. Therefore, the bakeries in Marrakesh are crowded as a result of people’s demand for it, and the men became famous for cooking Tanjia 

The tanjia pot is in the form of a pottery bowl, and cooking requires a quiet fire in the traditional oven. It is a common and widespread meal, especially on Ramadan and spring holidays, where men cook it in the middle of gardens and orchards.

As a result of the spread of Tangiers and the people’s demand for it, cooks devised a way to cook it at home, by using a large Tanjia and a small Tanjia.

The ash is placed in the large Tanjia, and the food is placed in the small Tanjia, then the small Tanjia is placed inside the large, and the large tangerine is placed on a quiet fire.



Ingredients for Tangiera Marrakech with Meat


Ingredients


 .The ingredients consist of one and a half kilograms of meat, half a kilogram of onions, a crushed head of garlic, half a cup of olive oil, and a large spoonful of ghee.

As well as a teaspoon of ginger, a teaspoon of free crushed saffron, a tablespoon of sweet red pepper, a teaspoon of ground coriander, salt, and half a liter of water.

:How to prepare

Cut the meat into small pieces and put it in the Tanjia, and add the rest of the ingredients from the oil, ghee, crushed garlic and thinly sliced ​​onions.

As well as coriander, crushed grains, saffron, ginger, salt, sweet red pepper, and half a liter of water, and stir the pot until the ingredients mix together.

We close the pot tightly with thick paper with a small hole tied with a thick thread, then we put the Tanjia in the public oven (with hot ash) to cook the Tanjia.

Tangia Marrakech with Meat
Tanjia marocain 



Cooking time 1 hour and 30 minutes
Serve the dish hot
Moroccan kitchen






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