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Tanjia Marrakchia can be traced back to the heart of Marrakech, a town in Morocco. History has it that Tanjia Marrakchia was first prepared by labourers and workers who needed a hearty meal to sustain them throughout the day, and over time, it has evolved into a symbol of Marrakech’s rich culinary heritage.
The magic of Tanjia Marrakchia lies not only in its flavorful ingredients but also in the unique pot used to cook it. Yes, the traditional tanjia pot is as important as the dish itself. This special pot is made of clay and shaped like a tall, narrow urn with a narrow neck. It’s indigenously designed to be cooked in an authentic Moroccan hammam; the tanjia pot transforms the ingredients into a tender and aromatic dish.
Tanjia is a one-pot soup mostly loved by men; it’s called the bachelor’s meal because they find it pretty easy to cook. Aside from this, the dish is often associated with important cultural events, religious celebrations, and family gatherings.
When it comes to the ingredients, Tanjia Marrakchia showcases the finest of all Moroccan flavours. Tender cuts of beef, lamb, or chicken are often the star of the dish, combined with a carefully selected array of spices. Classic Moroccan spices like cumin, ginger, saffron, and smoky paprika create a medley of flavours that dance on your taste buds with every bite. Some people even include preserved lemons and olives, adding a tangy twist to the dish.
Another notable thing about Tanjia Marrakchia is its slow-cooking process. After all the ingredients have been mixed in the taenia pot, it’s sealed tightly with parchment paper and then with a cone of clay and locked to cook slowly for hours.
What is the Difference between Tagine and Tanjia Marrakchia?
Tanjia Marrakchia often gets mistaken for another well-known Moroccan dish – Tagine. Tagine and Tanjia Marrakchia are both Moroccan cuisines.
The major difference between the two lies in their cooking techniques. While the tagine is cooked on stovetops in its conical pot, Tanjia Marrakchia is prepared in an underground clay oven, infusing it with a unique smoky taste.
Tagine refers to both a dish and the clay pot used to cook it. The pot’s design allows for slow cooking on stovetops, preserving moisture and infusing the flavours.
On the other hand, Tanjia Marrakchia hails from Marrakech, where the name originates from. And it’s prepared in another type of clay pot with a more urn-like shape. What sets Tanjia Marrakchia apart is its unique cooking method. After combining tender beef with select spices, the pot is sealed with parchment paper and clay and then slowly cooked in an underground clay oven called a hammam.
Tagine showcases regional variations with diverse ingredients like seafood on the coast and hearty lamb or vegetables in inland regions. On the other hand, Tanjia Marrakchia is closely tied to Marrakech, representing the city’s cultural significance and traditions.
Tanjia Marrakchia
Ingredients
- 2½ pound Beef or lamb cut in cubes
- 1 medium Onions
- 1 teaspoon Ginger powder
- 2 glove Garlic (minced)
- 3 tablespoon Olive oil
- 1 teaspoon Tumeric
- 1 teaspoon Saffron (ground)
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- salt to taste
- Fresh parsley, or cilantro (chopped)
- 2 cups Water
Instructions
- Cut the beef or lamb and remove any excess fat or 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 to the bowl.
- Toss the meat in the marinade until all pieces are evenly coated. Cover the bowl with plastic wrap and let it marinate.
- While the meat marinates, take your special Tanjia pot.
- Peel and slice one medium onion into thin rings. Place a layer of onion rings at the bottom of the Tanjia pot. This will add flavour and prevent the meat from sticking to the pot.
- Add the Marinated Meat in the Tanjia pot. Make sure the meat is evenly spread, creating a single layer.
- Sprinkle a little more salt over the meat to taste. Additionally, you can add more spices, such as a pinch of cumin or paprika, if desired.
- Pour approximately 2 cups of water into the Tanjia pot, ensuring that it covers the meat.
- Add a handful of fresh chopped parsley or cilantro to enhance the flavours.
- Place a piece of parchment paper or aluminium foil over the top of the pot before securing the lid tightly. Alternatively, you can use a cone of clay to seal the lid, just like the traditional method.
- If you have access to a hammam, bury the sealed Tanjia pot in the hot ashes and embers of the hammam and cook until the meat becomes incredibly tender and infused with smoky flavours. If you don't have access to a hammam, you can try slow-cooking the Tanjia Marrakchia in an oven at a low temperature (around 250°F/120°C) for several hours until the meat is tender and infused with the spices.
- Once the Tanjia Marrakchia is cooked to perfection, carefully remove it from the hammam or oven.
- Serve the succulent meat with traditional Moroccan flatbread or couscous.
