Delicious tangia marakesh

 The original Marrakesh tangia recipe involves slowly cooking the meat in a clay pot (calouche). Here are the ingredients and steps to follow in 2026:

Ingredients

Meat: 2 kg of lamb (preferably “malg” for its tenderness) [1].

Spices: 2 tablespoons of local cumin, 1 tablespoon of turmeric, and ½ teaspoon of saffron (dissolved in a cup of water) [2].

Pickles: 1 chopped preserved lemon [3].

Fat: 1 tablespoon of ghee and half a cup of olive oil [1, 3].

Garlic: 1 whole head of peeled garlic [2].

Water: Only 1 cup (because the meat releases its own juices) [3].

Preparation steps

Marinating: Place the meat pieces in a tagine (clay pot), then add the garlic, ghee, cumin, and dissolved saffron [1].

Sealing: Add the lemon juice and olive oil, then cover the top of the tanjia with thick paper (butter paper or cardboard) and tie it tightly with strong string, making small holes to allow the steam to escape [1, 2].

Cooking: The traditional method is to send it to the “furnashi” to be buried in hot ashes for 4 to 6 hours [2].

Note: It can be prepared at home using a pressure cooker over very low heat (candle) for about 2 hours [3].

Serving

Pour the tagine into a large dish while hot. The sauce should be thick and the meat should melt easily.

Translated with DeepL.com (free version)