Tanjia

Tanjia

Moroccan cuisine is rich, flavorful, and diverse. It owes its unique taste to a blend of various cultures and influences from different regions of the world. One such traditional Moroccan dish is Tanjia.

Tanjia is a slow-cooked, savory dish originating from Marrakesh, Morocco. It is believed to have been created by the city’s masons. Because of their work, the masons needed to have a meal that was easy to take to work, hence the birth of the Tanjia recipe. Today, Tanjia is considered a staple dish in Moroccan cuisine, commonly served for special occasions and celebrations.

The name Tanjia is derived from the earthenware pot, also called Tanjia, in which the dish is traditionally cooked. The pot is handmade, and its unique shape and texture are perfect for slow-cooking meats, ensuring that the flavors are well-absorbed.

The dish is made with lamb or beef, although some people prefer to use chicken or pigeon. It is then marinated in a mixture of spices, including ginger, cumin, paprika, and saffron. The marination also includes preserved lemons, garlic, parsley, and olive oil. The meat is then placed in the Tanjia pot along with grated tomatoes, onions, and a few preserved lemons. The pot is then either sealed with a cloth or covered with dough to prevent the steam from escaping, which helps to keep the meat moist and tender.

The Tanjia pot is then taken to a communal marketplace oven, where it is left to slowly cook for several hours. The communal marketplace oven, known as a ‘ferrane’, is heated by burning wood and charcoal, and the Tanjia pot is placed in the hottest part of the oven. Alternatively, the dish can be cooked in the oven at home or on a stove, but the traditional method is the most succulent way to cook the meal.

The cooking process allows the meat to absorb all the flavors of the marinade, resulting in tender and juicy meat with a delicious blend of spices. The meat falls off the bone, and the sauce left in the pot is a rich and flavorful broth that can be poured over rice or bread.

Tanjia is a labor-intensive dish that requires patience, skill, and time. It is often prepared by men and served for special occasions such as weddings, births, and religious festivals. Nowadays, the recipe has become popular in restaurants and homes alike, and it is often considered a delicacy of Moroccan cuisine.

In conclusion, Tanjia is a tasty and authentic Moroccan dish that has remained popular for centuries. Its unique cooking process is what gives this dish its special flavor, and the abundance of spices makes it a delightful meal. It’s an excellent option for those who love to try new things and want to experience a taste of Moroccan culture.

Ingredients:

  • 2 lbs of beef or lamb, cut into large pieces
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • A handful of fresh parsley, roughly chopped
  • A handful of fresh cilantro, roughly chopped
  • 2 preserved lemons, flesh removed and skins finely chopped
  • 1 tablespoon olive oil
  • 1/2 cup water

Instructions:

  1. In a large bowl, mix the meat, onions, garlic, spices, herbs, and preserved lemons until well combined.

  2. Heat the olive oil in a large pot over medium-high heat.

  3. Add the meat mixture to the pot and stir-fry for 5 minutes until the meat is browned on all sides.

  4. Pour in the water and cover the pot with a tight-fitting lid.

  5. Lower the heat to low and let the meat simmer for 2-3 hours, stirring occasionally, until it’s tender and fully cooked.

  6. Serve the Tanjia hot, garnished with fresh herbs and a wedge of preserved lemon. You can also serve it with couscous, bread or rice. Enjoy!

Note: The traditional Tanjia is cooked in a special earthenware jar called a Marrakchi. You can use a Dutch oven or a slow-cooker as a substitute.