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A quintessential dish of Marrakech, Tangia is a simple yet incredibly flavorful meat stew, traditionally cooked by men in a special earthenware pot (also called a tangia) in the embers of a public hammam or bakery. It typically uses cheaper cuts of meat like lamb shoulder or shank, cooked for hours with preserved lemon, saffron, cumin, and garlic, and plenty of olive oil and water.
A quintessential dish of Marrakech, Tangia is a simple yet incredibly flavorful meat stew, traditionally cooked by men in a special earthenware pot (also called a tangia) in the embers of a public hammam or bakery. It typically uses cheaper cuts of meat like lamb shoulder or shank, cooked for hours with preserved lemon, saffron, cumin, and garlic, and plenty of olive oil and water. The result is meltingly tender meat in a fragrant, concentrated broth, perfect for scooping up with bread.
A classic sweet and savory tagine featuring tender lamb simmered with onions, garlic, and a warm blend of spices like cinnamon, ginger, and saffron. The dish is finished with juicy prunes and toasted sesame seeds, creating a complex and comforting flavor profile. It is traditionally served with crusty bread for dipping into the rich, aromatic sauce.
This iconic Moroccan dish features chicken slowly braised with onions, garlic, and a vibrant mix of spices including ginger and paprika. The star ingredients are the sharp, briny preserved lemons and the fruity green olives, which infuse the dish with a uniquely tangy and savory flavor. It's a celebratory meal, often served directly from the tagine with plenty of bread.
The quintessential Friday lunch in Morocco, this dish is a celebration of vegetables and grains. A fluffy bed of steamed couscous is topped with a hearty stew of seasonal vegetables like carrots, zucchini, turnips, and pumpkin, all cooked in a fragrant, spiced broth. The addition of chickpeas adds protein and texture, making it a wholesome and satisfying meal for the whole family.
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