Tanjia Marrakchia
Morocco
Rédacteur en chef
Abuja, Nigeria ·
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Abuja, Nigeria ·
Tanjia Marrakchia belongs to Marrakech specifically, and it is named after the pot rather than the food. The tanjia is a tall, narrow clay urn with a small neck, and the dish cannot properly be separated from it: meat, spices and a little water go in, the neck is sealed with parchment and clay, and the whole vessel is buried in the embers of a hammam furnace to cook for hours. That cooking method is the reason it exists. The hammam, the public bathhouse, kept a wood fire burning to heat its water, and the ashes were free heat available to anyone who brought a pot. Labourers and workers would leave a tanjia with the furnace attendant in the morning and collect it cooked at the end of the day, which made it food for men working away from a kitchen. It is still called the bachelor's dish in Marrakech for that reason, though it now appears at celebrations, religious occasions and family gatherings as well. Beef or lamb is standard, with cumin, ginger, saffron, turmeric and paprika, and preserved lemon and olives in some households. Without a hammam the substitute is a very low oven over several hours, which gets the tenderness but not the smoke.
Tanjia Marrakchia is documented as originating with labourers and workers in Marrakech, who cooked it in the embers of the hammam furnace. It takes its name from the tanjia, the tall narrow clay pot it is cooked and served in.
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Trim the beef or lamb of excess fat and gristle and set the meat aside.
In a large bowl, combine the minced garlic, ginger powder, olive oil, turmeric, ground saffron, paprika, cumin, coriander and a pinch of salt.
Mix the marinade well, then add the meat cubes and toss until every piece is evenly coated. Cover and leave to marinate.
Peel and slice the onion into thin rings and lay them across the bottom of the tanjia pot. They add flavour and stop the meat catching.
Add the marinated meat in an even layer over the onion.
Season with a little more salt, and more cumin or paprika if you want it.
Pour in about 2 cups of water, enough to cover the meat.
Add a handful of chopped parsley or coriander.
Lay parchment paper or foil over the mouth of the pot and seal the lid tightly, or seal it with a cone of clay in the traditional way.
If you have access to a hammam, bury the sealed pot in the hot ashes and embers and cook until the meat is completely tender.
Otherwise, cook in an oven at about 120°C for several hours until the meat is tender and has taken up the spices.
Remove carefully and serve with Moroccan flatbread or couscous.
Notes personnelles de Deborah Olayiwola4 avis
my onion rings at the bottom got totally burnt before the beef even reached 3 hours, let alone the 5 hours stated. Maybe my heat was too high or my pot was too thin, but that bitter burnt onion taste spoiled the marinade. Next time I will lower the fire completely because the cumin and garlic smelled so good at first.
Ah, five hours on low heat no be small thing o, but the meat soft die! Used fresh beef cubes from the butcher and followed the marinade exactly with the paprika, coriander, and cumin. That trick of lining the bottom of the pot with sliced onion rings saved the meat from burning. E sweet well well.
about to try this for Sunday lunch but saffron is ridiculously expensive here at Woolies. Can I swap the ground saffron for extra turmeric, or will it ruin the whole marinade? I already bought 1.2kg beef stewing steak and the ginger powder.
Didn't have an authentic clay pot so I used my size 3 potjie pot over low coals for the full 300 minutes. Layering that sliced onion right at the bottom is pure genius, stopped the lamb from catching while it cooked down. My family cleared the whole 1.1kg of meat in minutes. Absolute lekker flavour from the ground saffron and cumin.