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Moroccan Tanjia

By Maghreb Market  •  1 comment  •   2 minute read

Moroccan Tanjia

Moroccan Tanjiya is a traditional dish originating from Marrakech, known for its rich flavors and unique cooking method. This slow-cooked meat dish typically features lamb or beef marinated with a blend of aromatic spices, garlic, and herbs. The name "tanjiya" comes from the earthenware pot in which it is cooked, traditionally placed in the embers of a communal oven or hearth.

Historically, tanjiya was a dish made by men, particularly during special occasions or family gatherings. It symbolizes the cultural heritage of Marrakech, reflecting the region's Berber and Arab influences. The cooking process allows the meat to become tender while absorbing the spices and flavors, making tanjiya a beloved comfort food enjoyed by locals and visitors alike.

Ingredients:

  • 1.5 to 2 kg (3 to 4 lbs) of beef or lamb (traditionally shank or shoulder)
  • 6 cloves of garlic, peeled and halved
  • 1 preserved lemon, cut into quarters
  • 1 teaspoon of cumin
  • 1 teaspoon of saffron threads, soaked in a bit of warm water
  • Salt to taste (only if you don’t have preserved lemon)
  • 1/2 cup of olive oil
  • 1/2 cup of water
  • 100 grams (3.5 oz) of smen (Moroccan preserved butter) or regular butter

Instructions:

  1. Prepare the Meat:

    • Place the pieces of meat in a large clay pot or an oven-safe tagine if a traditional clay urn (tanjia) isn't available.
  2. Add the Spices:

    • Add the cumin, saffron (with its water). Then add the garlic and preserved lemon quarters.
  3. Oil and Water:

    • Pour in the olive oil and water. Place the smen or butter on top of the meat.
  4. Seal the Tanjia:

    • Cover the opening of the clay urn with parchment paper and tie it securely with string to seal it. (If using a tagine or similar pot, cover it tightly with its lid.)
  5. Cooking in the Hearth (Traditional Method):

    • In traditional Moroccan homes, tanjia is cooked in the embers of a public furnace or a hearth. If you have access to a wood-fired oven or a hearth, you can bury the tanjia in the hot ashes and let it slow-cook for 4 to 6 hours. Turn the urn occasionally for even cooking.
  6. Alternative Cooking Method (Oven):

    • Preheat your oven to 150°C (300°F). Place the sealed tanjia or pot in the oven and let it cook slowly for about 4 to 6 hours, until the meat is tender and falling off the bone. Check occasionally to ensure there's enough moisture, and add water if necessary.
  7. Serving:

    • Serve the tanjia hot with Moroccan bread to soak up the flavorful sauce.
Enjoy your authentic Moroccan Tanjiya!

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1 comment

What a beautifully detailed description of Moroccan Tanjiya! It’s fascinating to see how the unique cooking method and rich blend of spices come together to create such a beloved dish. The traditional aspect of cooking in the embers truly brings a taste of Marrakech’s heritage to life. I can’t wait to try making it at home.
Thank you Maghreb market for this article.

Hamza ,

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