MOROCCAN TANJIA MARRAKCHIA

TANJIA MARRAkCHIA 

Moroccan Tangia Marrakchia 

   Tanjia is in Marrakech, like sauerkraut in Alsace, or fondue in Savoie. It is the culinary specialty of Marrakech, but curiously this dish is not very well known. Recipe created by a man, made by men for men, it is childishly simple. Tanjia is a rustic and refined taste at the same time, heavy and light, strong and soft, rough and generous, all the qualities required for a Man.

Two things we are sure of on Tanjia: its name comes from the terracotta jar in which it is traditionally prepared, and it is a dish prepared by men for men. To our knowledge, there are 2 known origins of Tanjia.

The story and legend version: 

Marrakech is linked to pottery, and more precisely to the terracotta “jar” in which it cooks. Tanjia born of stories, legends, whose origins know two versions:

A long time ago in Marrakech, a couple lived a normal life, so they argued frequently. One day during a quarrel, the woman said to her husband that he could say whatever he wanted but that without her he was nothing, and that he could not even cook. The honor of the male marrakchi was at stake, the man went into the kitchen, took everything he found in the kitchen and mixed it in a jar. Unfortunately for him, he didn't know how to cook it all. The next morning on the way to work, he passed the hammam and entrusted the jar to his friend who looked after the oven. The latter placed it near the fire and forgot it. At lunchtime, the man came back to get his jar, the Tanjia was born ... Since that day, the secret of the Tanjia is preciously kept by the men of Marrakech, to prove to their wives that they too can do it the kitchen.

The other story comes from working days when men did not have time to go home to eat ... Already at the time, the artisans of the medina worked all day in their shop which also served as their workshop and didn't have time to go home. Since none of them had the makings of a great chef, they invented a dish with what was available on site, a butcher, a spice merchant, and for cooking there had the hammam. As the tagine dish was not suitable for this style of cooking, the potter made a special jar. It only remained to prepare it all the night before, bring it to the hammam, and at lunchtime, they could share with friends a delicious meal.

How you can Prepare and Cook the Moroccan Tangiya?

After Harira, here is a dish from our beautiful region of Marrakech: Tanjia. Several stories are told around this dish, and something rare is a recipe prepared only by men. 

Ingredients: (the recipe for 4 people )

• 1kg ½ of mutton (shank, lamb, or whatever piece you want)
• 1 or 2 candied lemons
• 150 g rancid butter
• 5 garlic cloves
• 1 tablespoon of cumin
• 1 spoonful of Ras-El-Hanout
• 1 pinch of Saffron
• 1 glass of olive oil
• 1 glass of water
• 1 little salt

The preparation:

  -The preparation is done the day before:

• Cut the meat into pieces,
• make a mixture of cumin, ras-el-rhanout, salt, saffron
• coat the meat with this mixture 
• arrange the meat in the bottom of the Tanjia (terracotta jar)
• Add remaining ingredients
• To mix everything
• Close the Tanjia with baking paper (with wire), and make small holes on the top, or else with a cloth.

  -Cooking:

• Bring the Tanjia to the "farnatchi" the day before or in the morning, you will find it in the hammam, it is the person who takes care of the wood oven which is used to heat the baths. Cooking depends on him.
• For those who practice modern cuisine, you can use a pot or casserole dish, put the butter, spices, garlic, fry, add the meat to brown, then the lemon confit, cover with water put the valve and place it on very low heat (reduce the heat to a minimum) and let simmer for (4 hours), a long time ...
• Serve with vegetables, or why not fries ... 

Moroccan Tangia Marrakchia 

Today, Tanjia is not a dish prepared for parties or events, it is a dish that is shared with friends like you would make a raclette or a fondue, unlike that 'it can be enjoyed outside, in the forest or in the gardens for a picnic.

Some butchers of the ocher city are real Tanjia specialists, find them during a visit to Marrakech, buy their meat and they will prepare it in the purest tradition, for the next day of course. ..