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Marrakesh Tanjia

Tanjia marrakchia

Original name

Tanjia marrakchia
The Tanjia before being a dish, it's an earthenware jar for slow cooking on coals. The original recipe of Marrakech is made with veal shanks, cumin, rancid butter and preserved lemon.
For meat lovers, no doubt it will be a treat!rnThe pieces of meat, spices (mostly cumin in large quantities), #confit lemon# , saffron and other ingredients are placed in the Tanjia, then drizzled with very little of water.

No risk that it burns. The dish is cooked on the coals (In the public oven of the neighborhood), very slowly (6 to 8 hours). The meat is tender and tasty at the same time, the sauce is very concentrated in flavor.

In the city of Marrakech, the Tanjia is deemed to be a specialty that men prepare more than women.
Nowadays, the majority of butchers of the ocher city prepare it on the order. Do not hesitate to ask!

NB: Do not be surprised to notice that the "Tanjia" may be served for breakfast, that can happen.
In the local culture - For special occasions
Regions - Marrakesh
SpicyVery spicy
How to eat it - Dipping bread
Caloric valueVery High
Temperature - Hot
Difficulty of preparationDifficult
Cooked - Raw - Cooked
Outils de préparration - Tanjia (earthenware dish)

Side food

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The guide of gastronomy of Morocco

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