Tangia Marrakechia

In Moroccan Food by Amanda Mouttaki2 Comments

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I’ve never shared this recipe on my site and recently thought about why.  One of the most well known dishes of Morocco and of Marrakech especially is tangia Marrakechia.  It is only made in Marrakech and is highly popular.  It is known as the bachelor’s dish, often made by single guys, I’m guessing because of how simple it is.  This dish is cooked in a special vessel called a tangia.

You can purchase one of your own from Berber Trading company for $38.  All of the ingredients are put inside and covered up.  It is then cooked in low heat, a charcoal oven for several hours.  You can see Jamie Oliver’s trip through the souqs of Marrakech and making a tangia (albeit not a traditional one).  The video is great and you can really get a feel for Marrakech.

If you don’t have the tangia cooking pot – don’t fret.  You can make it just as easily in a pressure cooker.

Ingredients for Tangia

  • 2 lbs. lamb
  • 1/2 medium onion, chopped
  • 2 tbsp garlic crushed
  • a small bunch (5 stalks) Italian parsley chopped
  • a small bunch (5 stalks) cilantro chopped
  • 2 tsp
  • 1 tsp salt
  • 1 pinch of saffron threads crushed
  • 1/2 tsp turmeric
  • 1 tsp ginger
  • 3/4 tsp white pepper
  • 1/2 preserved lemon rind, finely chopped
  • 1/4 cup olive oil
  • 1-2 cups water
  • 1 teaspoon smen, optional

Directions

In pressure cooker, add the olive oil, onions and garlic and saute on medium heat until onion becomes translucent. Wash and trim lamb of all excess fat and add to the pressure cooker. Add all of the spices and mix around all of the ingredients so that the meat is covered with all of the spices.

Next add the preserved lemon, smen and water. Just enough water should be added to barely cover the meat. Cover the pressure cooker and cook on medium high heat for 45 minute s- 1 hour. Vent the steam and check to see if the meat is tender. It should be falling apart with a thick sauce reserved. If the meat is falling apart but there is a lot of liquid left continue boiling down the liquid. When finished turn out onto a plate and eat with crusty round bread or French baguettes.

There are no vegetables in this dish traditionally.  Although it is usually eaten with a first course of many different cold salads.  I’ll be sharing some more in coming posts.  But feel free to search in the archives for some more.  You can start here.

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Amanda MouttakiTangia Marrakechia

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