Marrakech Tanjia
Let me share a family secret with you. The bachelor's dish of Marrakech: chunks of beef or lamb packed into a clay urn with garlic, cumin, and preserved lemon, then slow-cooked overnight in the ashes of a hammam. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Beef shank or Lamb
- Garlic (whole cloves)
- Cumin
- Saffron
- Preserved lemon
- Smen (fermented butter)
- Olive oil
- Water
- 1 tsp Salt (or to taste)
- 1/2 tsp Black Pepper
Step-by-Step Instructions
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Place all ingredients into a clay Tanjia pot (or a slow cooker/heavy pot if unavailable).
Seal the top with parchment paper and tie it with string.
Bake at a very low temperature for 6-8 hours until the meat is meltingly tender and the sauce is gelatinous.
Serve directly from the pot with crusty bread.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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Trust us, have a glass with this. It cuts the richness perfectly.
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