Moroccan Tangia
I am back with an excellent recipe for a traditional Moroccan dish known as Tangia. Tangia is often associated with the city of Marrakech and is mostly prepared by men. Tangia is usually served in riads and restaurants.
A dish based on veal meat marinated in a mixture of spices, namely saffron pistils, cumin, preserved lemon, turmeric, head of garlic, smen (rancid butter), olive oil and water. Some people use lamb meat according to their choice.
Tangia is usually cooked in a clay pot called a "tangia". Then simmer for some time in the embers of a traditional hammam wood oven. Other people prefer to cook the tagine on gas but I recommend the first method it is good. Finally after cooking, the meat becomes very melting. This emblematic dish is usually accompanied by a good bread. And you can mix with this dish some vegetables or a salad according to your choice.
Tanjia is traditionally prepared with shank, and is sometimes cooked with other types of meat such as chicken drumsticks.
I highly recommend it. Do not hesitate to try it. Enjoy your meal !
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