Tanjia from Marrakesh: Slow cooked Beef in a traditional clay pot
Tanjia is as fantastic dish that originates from Marrakesh. Cooked in vase shaped clay pot and consisting of few but amazing ingredients. It steam cooks on slow heat for hours. Long enough for a falling-off the bone meat and an absolutely wonderful sauce !!!
Ingredients:
Beef (Leg Cut) – 1.5 kg / 3 lbs
Saffron – Big Pinch
Hot Water – 120 ml
Olive Oil – 60 ml
Smmen (Ghee) – 2 tsp
Preserved Lemons – 1 and half
Cumin – 3 Tbsp
Garlic – 1 and half Head.
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This sauce is way too watery, the marqa needs to be thicker
Most Brilliant and Flavorful Recipe on YouTube!
What makes this so UNIQUE is your CHOICE OF MEAT CUTS and TOASTED SPICES that make FLAVORS POP LIKE FIREWORKS!
You definitely understand, and have mastered, FLAVOR PROFILES, and it shows in this video how masterful you are.
Exceedingly well done!
I had this white bean dish with meat fat along with this served on the side can anyone tell me what it’s called ?
I went to Marrakech and came back dreaming of the amazing beef tanjia I had. I need to go back and actually buy the pots! What a beautiful video ❤
Marrakech is one of the least chill places ever 😅
Brother… that was a short and sweet vid… insha Allah will try this out… if I don’t have a pot like that what else can I use 🤔
Hi Simo, thank you for this awesome video. I got me one of those pots and I'll be soon having my first go at it. I'm having friends over, including Moroccans so there is some pressure to do well. I do have a couple questions, I'd appreciate it if you could elaborate. If I make more (or less) does that have an affect on the duration or heat? So if I decide to make 2 or 2.5 kilo's, do I increase the heat or the duration? Also what if I like to do it low and slow? Let's say 6 hours, what is a good oven temperature? Thanks in advance! Greets from Amsterdam!
Hmm this is a lot more liquidy than how you get it in Marrakech, should have less liquid and be a bit more oily
Where can I purchase the pot.
Miss Tangia Mrakchia!! I am going to make it again soon! Have you attempted to use the fire place instead of the oven? I did a couple times and it was fantastic! Make sure to include the prunes, raisins and maybe some dates if you are up to it! Would love to send you my Ras El Hanout recipe brother! Cheers from Philadelphia Thanks for the awesome video, Chef Simo!!! ~John
Not today, Satan, it's Ash Wednesday. Let me get off this page before I sin. LOL
Good recipe thank you…. can i cook this in a tagine ?????? San Diego CA
Should the oven be pre-heated??? Won't that crack the tangia as it's going straight from cold to hot?
Do I need to prepare a new tangia pot like a tagine needs to be done or is it ready to go after buying it new?
How big is your Tanjia? Thanks
Can I use baking paper instead of parchment paper?
Tbarkllah 3lik
ماشاء الله و تبارك الله علك. Delicious and amazing page👍👏👏💕💕
Machallah ca l'aire délicieux 👍
Très belle prestation cher frère, bon courage
wowow. I have never seen that technique before. Looks delicious
Thank you for your nice words about Marrakech, Greetings from Marrakech ❤
Super bravooo
I’ve had the pot for a few years not knowing how to use it in the oven. Only used it once on charcoal for Loubia 😂. Will definitely be making this soon. Love your channel!
Well done 👍 looks delicious!!
OMG 😳… it looks delicious, I’m drooling 🤤. I love the music, presentation and the dish!!! Don’t worry about the spill, it makes you human because everything is too perfect 👍