Marrakesh Tanjia

Original name : Tanjia marrakchia

Where Street food, Homemade
When Breakfast, Lunch, Dinner
Taste Spicy, Salty
Price $ $ $ $ $
Where
Street food, Homemade
When
Breakfast, Lunch, Dinner
Taste
Spicy, Salty
Price
$ $ $ $ $
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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.
About this dish
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
How to cook - Tanjia (earthenware dish)
Cooked/Raw - Cooked
Components
  • Preserved lemon
  • Rancid butter
  • Oil
  • Salt
  • Veal
  • Cumin
  • Olive oil
  • Water
  • Garlic
  • Saffron
  • Side food

    Homemade bread

    Even today, the majority of Moroccan families still prepare homemade bread. And they do it everyday!

    Related food

    The guide of gastronomy of Morocco