Tangia Marrakech
History and Background
Tangia Marrakech is a quintessential Moroccan dish, steeped in tradition and history. Originating from Marrakech, this dish embodies the flavors of the region and has traditionally been prepared by men for festive occasions. Unlike tagines, tangia is uniquely cooked in an urn-shaped ceramic pot, slow-cooked in the ashes of a hammam. Its preparation symbolizes an artisanal culinary art form reflecting the cultural and gastronomic essence of Marrakech.
Ingredients
- Beef shanks or lamb - 2 pounds
- Preserved lemons - 2 small, quartered
- Garlic cloves - 4, peeled
- Olive oil - 1/2 cup
- Saffron threads - a generous pinch
- Ground ginger - 1 tablespoon
- Ground cumin - 1 tablespoon
- Cinnamon stick - 1 large
- Salt - to taste
- Black pepper - to taste
- Water - 1 cup
- Preserved lemon rind - for garnish
- Green olives - for accompaniment
Preparation
Preparation of Ingredients
Before starting, gather all your ingredients and ensure they are at room temperature. Cut the beef shanks into large pieces, perfect for a slow cook. Peel the garlic and quarter the preserved lemons.
Marination Process
In a large bowl, combine the meat with olive oil, saffron, ginger, cumin, salt, and pepper. Toss until the meat is well coated. Let it marinate for a few hours, or ideally overnight in the refrigerator, to allow the flavors to penetrate deeply into the meat.
Cooking Process
Traditional Method
Using a traditional tangia pot, layer the marinated meat at the bottom. Add the garlic cloves, preserved lemons, and the cinnamon stick. Pour over the marinade and add a cup of water.
Seal the tangia with parchment paper and secure it tightly with string. This ensures that no steam escapes during cooking, which is crucial for tender, flavorful meat.
The traditional way to cook tangia is to place the sealed pot in a local hammam, but this can be replicated at home in a 275°F oven for approximately 6 hours, a perfect time to use a cooking timer. The dish should be checked periodically to ensure it doesn’t dry out.
Serving Suggestions
Once done, your house will be filled with the aromatic nostalgia of Marrakech. Carefully unseal the pot and transfer the content to a serving platter. Garnish with slivers of preserved lemon rind and a handful of green olives.
Savour Tangia Marrakech with freshly baked Moroccan bread. Enjoy the rich and subtle flavors, reminiscent of Moroccan souks and traditions, taking a journey with each bite through the history and culture of Marrakech.