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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 |
| Spicy | Very spicy |
| How to eat it | - Dipping bread |
| Caloric value | Very High |
| Temperature | - Hot |
| Difficulty of preparation | Difficult |
| Cooked - Raw | - Cooked |
| Outils de préparration | - Tanjia (earthenware dish) |
Components
Side food
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Homemade bread
Even today, the majority of Moroccan families still prepare homemade bread. And they do it everyday!
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