How to make Tangia spices, types of Tangia, Moroccan cooking, Moroccan food, Tangia with meat

 How to cook Moroccan Tangia in a good and elegant way using a traditional oven for four to seven hours

Tangia is a traditional Moroccan dish from Marrakech, renowned for its rich flavors and unique cooking method. It is prepared with slow-cooked meat, usually lamb or beef, marinated in a blend of aromatic spices, garlic, and herbs. The name "Tangia" comes from the earthenware pot in which it is cooked, traditionally placed over the embers of a communal oven or stove.

Historically, Tangia was a dish prepared by men, especially for special occasions or family gatherings. It symbolizes Marrakech's cultural heritage and reflects the Berber and Arab influences of the region. The cooking process allows the meat to become tender as it absorbs the spices and flavors, making Tangia a delectable dish favored by both locals and visitors.

Ingredients:

1.5 to 2 kg of beef or lamb (usually from the leg or shoulder)

6 garlic cloves, peeled and halved

1 preserved lemon, quartered (or use salt if you don't have preserved lemon)

1 tsp cumin

1 tsp saffron threads, soaked in a little warm water

Optional: salt (only if you are not using preserved lemon)

1/2 cup olive oil

1/2 cup water

100 g Moroccan ghee or regular butter

Preparing the Meat:

Place the meat pieces in a large earthenware pot or a tagine suitable for the oven if you don't have a traditional earthenware pot (tangia).

Adding the Spices:

Add cumin and saffron (with saffron water). If you're not using preserved lemons, add salt. Then add garlic and preserved lemon slices, if available.

Oil and Water:

Pour in olive oil and water. Place ghee or butter on top of the meat.

Closing the Tangia:

Cover the opening of the earthenware pot with parchment paper and tie it tightly with string to seal it. (If you're using a tagine or similar pot, cover it tightly with its lid.)

Cooking on the Stovetop (Traditional Method):

In traditional Moroccan homes, tangia is cooked over the embers of a communal oven or stove. If you have a wood-fired oven or stove, you can bury the tangia in the hot ashes and let it cook slowly for 4 to 6 hours. Stir the pot occasionally to ensure even cooking.

Alternative cooking method (in the oven):

Preheat the oven to 150°C (300°F). Place the tagine or a tightly sealed casserole dish in the oven and cook slowly for approximately 4 to 6 hours, until the meat is tender and easily separates from the bone. Check occasionally to ensure there is enough liquid, and add water if necessary.

Serving:

Serve the tagine hot with Moroccan bread to dip in the delicious sauce.