The Moroccan tanjia is a typical Moroccan Food that originated in the city of Marrakech and helped Moroccan food become the world’s second-best cuisine.
This Marrakech delicacy, also known as tangia or tanjiat, is named from the clay pot in which the dish is cooked. Tanjia, like tajine, refers to both the dish’s contents and its container.
Pieces of meat are added to the saucepan, along with Moroccan rancid butter known as smen, lemon confit, a few garlic cloves, onions, olive oil (some people add chickpeas), and finally water.
Cumin, Safran, Ras-el-hanout, pepper, and salt are all vital in this recipe, as they are in all Moroccan Food. Some spices are added more or less depending on personal choice, and it is left to cook for several hours in the ashes of a fire.
Surprisingly, for your information, one of the peculiarities of this dish is that it is usually prepared by men, who, after filling out the tanjia, take care to close it solidly with parchment paper, tie it with wire, and then cook it for long hours in the ashes of Marrakech’s public ovens or in the embers of a traditional hammam’s wood oven. The beef is then cooked gently but steadily until it is incredibly soft and flavorful.
Many legends surround the origins of this dish, especially because it is one of the few Moroccan food produced solely by men.
Some believe that in the past, men who worked and didn’t have time to go home to eat would collect meat, spices, and other items from nearby. They would put them in a jar and place it in the embers of a typical hammam’s wood oven for the next day.
One thing is certain about this dish: it is delicious. It’s very delicious, and no trip to Marrakech is complete without sampling it.