Tanjia is a traditional Moroccan dish originating from Marrakech, known for its unique slow-cooking method and rich, aromatic flavors. Prepared in a clay pot and slow-cooked with spices like cumin, saffron, garlic, and preserved lemon, Tanjia offers tender, flavorful meat that melts in your mouth. Perfect for food lovers seeking an authentic Moroccan experience, this dish brings the taste and tradition of Marrakech straight to your table. Discover how to make this iconic Moroccan recipe and elevate your culinary journey!
Time: 6 hours 20 minutes
Preparation: 20 minutes
Cook: 6 hours
Yield: 6 servings (6 servings)
Ingredients:
4 lb (almost 2 kg) lamb or beef, cut into 4 to 5 inch pieces
1 medium onion, chopped
1 small head of garlic (6 to 8 cloves), chopped
1 large handful of fresh parsley or cilantro, chopped
2 teaspoons of Ras el Hanout
2 teaspoons of cumin
1 1/4 teaspoon salt
1 teaspoon of saffron threads, gently heated then crumbled
1 teaspoon of turmeric
1 teaspoon of ginger
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 preserved lemon zest, finely chopped
1/2 candied lemon, cut into quarters
1/4 cup olive oil
3 to 4 tablespoons of water
Method:
Combine the meat with the onion, garlic, parsley or coriander, spices, and chopped candied lemon zest.
Transfer this seasoned mixture to a tangia or any deep, ovenproof baking dish. Add olive oil, smen (if using), candied lemon wedges, and water.
Cover the tangia with a circle of parchment paper that’s slightly larger than the opening. Then, place a layer of foil on top of the parchment, wrapping it tightly to seal the dish.
Pierce the foil and parchment in a few spots with a fork.
Put the tangia in a cold oven, set it to 140°F, and turn it on. Allow it to cook for 5 to 6 hours.
After this time, check if the meat is tender; it should easily fall off the bone and be very soft.
Serve the tangia on a large platter with Moroccan bread (khobz) for scooping up the meat and sauce.
Tip: If your tangia is too tall for your oven, place it on its side with the top resting on a baking sheet, like an inverted loaf pan.
Cooking Tangia on the Stovetop:
You can also prepare the tangia on the stovetop using a heavy-bottomed casserole or pressure cooker. Increase the water to 2 1/2 cups and simmer for 2 1/2 to 3 hours (monitoring the water level), or pressure cook for 1 hour until the meat flakes easily. Reduce the sauce to thicken and serve.