Tanjia Marrakchia
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.
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.
Notes
Note: However, keep in mind that the traditional method in the hammam imparts a unique smoky flavour that adds to the dish's authenticity.
These clay pots are usually tall and narrow, allowing for slow cooking in the hammam (underground clay oven). If you don't have a Tanjia pot, you can use a heavy-duty Dutch oven with a tight-fitting lid as an alternative.
The water will provide moisture for the slow-cooking process.
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