Tanjia

Name: Tanjia
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 800g beef shank, cubed; 1 head garlic, whole; 1 preserved lemon; 2 tbsp ras el hanout

طنجية/tan-JEE-yah/

Also known as: Marrakchi Tanjia

About this dish

Slow-cooked spiced beef or lamb, traditionally sealed in a clay urn and cooked in the embers of a hammam furnace.

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Ingredients

🥩800g beef shank, cubed

🧄1 head garlic, whole

🍋1 preserved lemon

🌿2 tbsp ras el hanout

Method

Serves 2

Place the meat, garlic, preserved lemon, and spices into a clay tanjia urn.

Add olive oil and a small amount of water.

Seal the urn and cook slowly over very low, indirect heat for several hours.

The meat should become extremely tender and infused with the spices.

Serve directly from the urn with bread.

✓ What Makes it Authentic

Tanjia is a specialty of Marrakech, historically cooked by bachelors and workers in the ashes of neighborhood bathhouse furnaces.

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