Marrakech has one dish that they are especially known for – tangia. Not to be confused with tajine, this is truly special. On every food tour we try to take our guests to try this food. Of course vegetarians have to miss out but for everyone else this “man meat” as one person called it is out of this world.
Unlike tajines, tangia is cooked in an earthenware urn. It’s covered in parchment and slipped under the warm coals of the fernachi over night. In the morning it’s removed and the tender, falling off the bone meat is eaten by lunch. There’s no messing around with vegetables here – it’s just meat.
All I know for 100% sure is that this is delicious. It’s worth the trip to Marrakech but if you can’t make it, you can make your own version at home.
This Moroccan tangia recipe is for a pressure cooker as I know not everyone has a tangia pot at home. If you don’t have a pressure cooker you could try it in the slow cooker or cook on very low heat in a heavy duty skillet.
What is Moroccan tangia?
Moroccan Marrakechi Tangia is a traditional Moroccan dish, particularly associated with the city of Marrakech. It’s a slow-cooked meat stew, typically prepared using lamb or beef, and cooked in an earthenware pot called a “tangia.” This dish is renowned for its simplicity and rich, aromatic flavors, making it a beloved staple in Moroccan cuisine.
The history of this food is as interesting as it is tasty. In previous generations the men who worked in the artisan shops of Marrakech had Friday (the Muslim holy day) off of work in the afternoons. On Thursday it would be someone’s turn to collect the money from everyone to make tangia. This is one dish that men did typically make.
Whoever was in charge got the ingredients, put it together and delivered it to the oven. When Friday afternoon came, the men would pray the midday prayer and then go to a park or garden outside of Marrakech to eat, play music, and overall enjoy each other’s company.
Ingredients in Making Marrakechi Tanjia
The ingredients of this lamb tangia recipe come together to create a symphony of flavors that define this traditional Moroccan dish. The primary protein used is typically lamb, with shank or shoulder being the preferred cuts due to their tenderness and flavor. However, beef can also be substituted to suit different tastes. The choice of meat is essential as it absorbs the rich spices and slow-cooking method, resulting in a succulent and flavorful dish.
Spices play a crucial role in Marrakechi tangia dish, with cumin, ginger, turmeric, paprika, and saffron being the most common. These spices lend a warm, aromatic depth to the dish. Aromatics such as whole garlic cloves and preserved lemon add complexity and a tangy brightness, while pieces of lamb fat can be included for additional richness.
Olive oil and a small amount of water are used to create a luscious cooking medium, ensuring the meat remains moist and tender throughout the slow cooking process. Finally, fresh parsley and cilantro are sprinkled over the dish just before serving, adding a burst of freshness that complements the rich, savory flavors.
Preparation Method
The preparation of Marrakechi Tanjia recipe begins with marinating the meat, which is typically lamb or beef. The meat is combined with a blend of aromatic spices such as cumin, ginger, turmeric, paprika, and saffron, along with whole garlic cloves, preserved lemon, and olive oil. This marination process allows the robust flavors to penetrate the meat, ensuring each bite is infused with the distinctive taste of Moroccan cuisine. The mixture is left to marinate for at least an hour, but for the best results, it should be allowed to sit overnight.
Once the meat is well-marinated, it is placed in a tangia pot, an earthenware vessel designed for slow cooking. Traditionally, this pot is nestled in the embers of a communal oven or a slow-burning fire, where it cooks for several hours, allowing the flavors to meld and the meat to become incredibly tender.
For home cooks, a similar effect can be achieved by slow-cooking the tangia in an oven or a slow cooker for about 4-5 hours. The long, slow cooking process results in tender, flavorful meat that absorbs the aromatic spices and tangy preserved lemon. The dish is both comforting and exotic, with a rich, savory sauce perfect for mopping up with bread.
Serving Suggestions
This Marrakechi tangia recipe is best enjoyed when paired with warm, crusty bread. The bread serves as the perfect vehicle to soak up the flavorful, aromatic sauce, ensuring that every last drop is savored. This combination not only highlights the rich, slow-cooked meat but also adds a delightful texture contrast, making each bite a harmonious blend of tender meat and crispy bread.
For a more substantial meal, Marrakechi Tangia can be served alongside a side of couscous or rice. These starchy accompaniments help to balance the dish’s robust flavors, providing a satisfying base that complements the savory meat and sauce.
Additionally, a fresh salad can be included to add a refreshing, crisp element to the meal, cutting through the richness of the tangia and offering a well-rounded dining experience.
Tips for Success
To achieve the best results with this Marrakechi tangia recipe, paying attention to a few key tips can make all the difference.
One essential ingredient is preserved lemons, which are a staple in Moroccan cuisine. Their unique, tangy flavor is irreplaceable, so if you can’t find them at your local grocery store, consider making your own a few weeks in advance. The process is simple and adds an authentic touch to your dish.
Patience is also crucial when preparing tangia; the slow cooking process allows the meat to become incredibly tender and infused with the rich, aromatic spices. Don’t rush it—the longer you cook it, the more the flavors will develop.
Another tip for success is investing in an earthenware tangia pot if you’re serious about Moroccan cooking. This traditional pot is designed for slow cooking and helps to evenly distribute heat, which enhances the overall flavor and texture of the dish. While a Dutch oven or slow cooker can be used as alternatives, a tangia pot brings an authentic element to your culinary experience and is a beautiful addition to any kitchen.
How to Make Marrakechi Tangia at Home
This is THE dish of Marrakech. It’s only made here but now you can make it at home too! Tangia is a really simple way to use tougher cuts of mutton and make something delicious.
Ingredients
- 2 lbs. lamb or mutton
- 2 tbsp garlic crushed
- 1 tsp salt
- 1 pinch of saffron threads crushed
- 1/2 tsp turmeric
- 3/4 tsp white pepper
- 1 tsp cumin
- 1/2 preserved lemon rind, finely chopped
- 1/4 cup olive oil
- 1-2 cups water
- 1 teaspoon smen, optional
Instructions
- In pressure cooker, add the olive oil and garlic while cooking on medium heat for about 3 minutes.
- Wash and trim lamb of all excess fat and add to the pressure cooker.
- Add all of the spices and preserved lemon, then 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.
- If cooking on the stove top (not in a pressure cooker) add half the water and watch closely as you may need to add more.
- Cover the pressure cooker or skillet and cook on medium high heat for 45 minutes to 1 hour. (closer to 2 hours for the stovetop)
- 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.
Making Marrakechi Tangia at home is more than just cooking a meal; it’s an experience that brings a piece of Moroccan culture into your home. The aromas, the flavors, and the slow-cooked tenderness of the meat will transport you straight to the heart of Marrakech.
So, gather your ingredients, take your time, and enjoy the process of creating this authentic Moroccan dish. Happy cooking!
