Many people know the classic Moroccan tagines with juicy ingredients and spice-rich flavors, but have you heard of the tangia? This dish is prepared in a deep clay pot called a tangia, and is a trademark in the city of Marrakech, hence the name which translates to Marrakech Tangia.
As the name suggests, it is the signature dish of Morocco’s regional capital Marrakesh. It’s cooked in tanjia – a deep clay pot resembling an urn. Hence the name! Traditionally, the Tanjia Marrakchia is referred to as a bachelor’s dish. That’s because it involves simple ingredients and easy cooking methods. No wonder it’s a firm favorite amongst men.
Besides being the men’s go-to dish, the Marrakchia is also extremely popular during any celebration or festivity. Simmering, simmering and more simmering. This Moroccan classic is usually prepared well in advance, given its long cooking hours. Slow cooking for hours makes the dish flavorsome and delicious. Beef is the most preferred meat used for the Marrakchia. Alternatively, it can also be cooked with lamb or chicken. Camel meat was used earlier, but it’s a rarity now.
A wholesome dish that represents Moroccan cuisine to a tee! When it comes to spices, they use cumin, saffron, and paprika. Ginger, garlic, and onions are other essential ingredients. Besides olive oil, smen is included in this dish. It is a salted, fermented butter used predominantly in Morocco and tastes very similar to Indian ghee or clarified butter.
Tangia Marrakechia is especially popular for special occasions in Morocco, such as Ramadan and spring celebrations. Best of all, it is as easy as it is delicious! Here, we will replicate the cooking process using gentle slow cooking in a normal oven as you will have it at home.
- 3 pounds Beef cubes
- 2 Onions
- 1 clove Garlic minced
- ½ cup Olive oil
- 1 tablespoon Ghee
- 1 teaspoon Ginger powder
- 1 teaspoon Saffron crumbled
- 1 tablespoon Paprika
- 1 teaspoon Coriander
- 1 teaspoon Cumin
- Salt to taste
- 2 cups Water
- Parsley for garnish
- In a bowl, mix the beef cubes, onion, garlic, and spices.
- Transfer the mixture to a tangia or a dutch oven.
- Melt the ghee in a small saucepan and let it cool down, then pour it over the beef mixture.
- Add olive oil and water to the tangia or dutch oven.
- Shake the container vigorously to mix all the ingredients thoroughly.
- If using a tangia, cover the opening with a layer of parchment paper, then another layer of aluminum foil.
- Pierce both layers covering the tangia opening with a fork. If using a dutch oven, simply cover the pot with the lid.
- Preheat the oven to 250°F/ 120°C and bake the tangia for 5-6 hours.
- Sprinkle with fresh cut-up parsley for garnish.