Today's recipe is Tangia, it's a specialty dish from
Marrakesh (Morocco) where my sister Hayat lives.
She gave me this recipe which I really like.
I hope you like it too.
I dedicate this video to her,
she is a very kind person and
a good cook as well.
Tangia transforms simple food to something exotic.
The aroma that comes from this dish while cooking
will make you hungry even if you just ate.
The scent of the ground coriander, roasting lamb
(or beef) and preserved lemon gives the feeling
that you are sitting in the middle of Jammaa lefna
(the famous town square of Marrakesh).
I invite you to watch the video
at the end of the article
Tangia should not be confused with a tagine.
A tagine is also a slow-cooked stew and
the name is applied both to the stew and
to the shallow dish with its conical lid
in which it is cooked.
A tangia is a dish traditionally cooked by men,
it is a specialty dish of Marrakesh. Traditionally
the man of the house will prepare the Tangia
in the morning, drop it off at the neighborhood
bathhouse on his way to work and pick it up
several hours later on his way home.
Tangia must be cooked in the ashes of the fires
that burn underneath the city's
hammams (public bath).
