Tangia

Tangia

Moroccan cuisine is as diverse as it is delicious, and one of the dishes that speaks to the very heart of the country is the tangia. This hearty and flavorful dish is a favorite among locals and visitors alike, and for good reason. It’s easy to see why this dish has become a staple in Moroccan cuisine - the flavor, the aroma, the texture, and the communal aspect of the meal are all part of the experience.

The tangia is a slow-cooked meat dish that is traditionally made in Marrakech for the working-class men who go to the public ovens early in the morning with their raw ingredients, including meat, seasoning, and vegetables, to be cooked for lunch. The word tangia actually refers to the urn-shaped clay pot in which the dish is traditionally made, but it can also refer to the dish itself.

The tangia was originally a practical way for men to cook their meals while they were at work, and the recipe reflects that. The ingredients are simple yet flavorful, and the cooking process is long and slow, allowing the flavors to develop and the meat to become tender and juicy.

The meat used in a tangia can vary, but it’s typically beef, often with bone-in. The beef is marinated in a blend of Moroccan spices, including cumin, paprika, saffron, and garlic. Then, it’s placed in a tangia pot with sliced onions, preserved lemons, and olives, and cooked over hot coals for several hours until it’s falling-off-the-bone tender.

One of the most distinctive things about a tangia is the cooking vessel itself. The pot is made of unglazed clay, and it’s designed to be placed directly on top of hot coals. It’s said that the unique flavor of the tangia comes from the clay pot and the slow cooking process, which creates a smoky, earthy flavor that can’t be replicated in a modern oven.

The cooking process itself is also special. After the pot is filled with the seasoned meat, vegetables, and spices, it’s sealed with a layer of parchment paper and dough. This seal keeps all of the flavors and aromas inside the pot, and it also helps to create a tender and juicy final product. The pots are then taken to the local public oven, which is typically located in a neighborhood or a souk, and placed in the hot coals to cook for several hours.

One thing that makes tangia such a special dish is that it’s often cooked and enjoyed communally. Friends and family gather together to share a single tangia pot, breaking bread and enjoying a hearty meal together. It’s a meal that’s meant to be shared and enjoyed together, and it’s a perfect way to celebrate special occasions or to just enjoy a casual meal with loved ones.

Overall, the tangia is an iconic Moroccan dish that showcases the country’s rich culinary traditions and the importance of community in Moroccan culture. Whether you’re cooking one up for a family gathering or enjoying it at a local restaurant, the tangia is a must-try dish for any food lover.

Ingredients:

  • 1 lb lamb shoulder or beef chuck, cut into cubes
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1 lemon, juiced
  • 1/4 cup olive oil
  • 1 onion, sliced
  • 1 tomato, diced
  • 1/2 cup water
  • Salt and pepper to taste
  • Clay pot or oven-safe dish with lid

Instructions:

  1. In a large mixing bowl, combine the lamb or beef, garlic, cumin, paprika, turmeric, cinnamon, cayenne pepper, parsley, cilantro, lemon juice, olive oil, salt, and pepper. Mix thoroughly and set aside for 30 minutes to marinate.

  2. While the meat is marinating, preheat the oven to 350°F. Heat a skillet over medium heat and add the sliced onion. Cook for about 5-7 minutes until softened.

  3. Add the diced tomato and cook for another 5 minutes until the mixture has thickened slightly.

  4. Transfer the meat and marinade to a clay pot or oven-safe dish. Add in the onion and tomato mixture and 1/2 cup of water.

  5. Cover the dish with an oven-safe lid or a layer of foil.

  6. Place the dish into the oven and bake for 3-4 hours.

  7. Once fully cooked, remove the dish from the oven and let it cool for a few minutes.

  8. Serve the tangia hot with couscous or bread. Enjoy!