Tangia

Name: Tangia
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1kg beef shank, cut into large chunks; 2 preserved lemons, quartered; 1/2 tsp saffron threads; 2 tsp ground cumin; 1 head garlic, cloves peeled; 2 tbsp smen or aged butter; 3 tbsp olive oil; 1 tsp salt; 1/2 tsp white pepper; Small bunch fresh cilantro

طنجية (TAN-jee-ah)

Marrakech Slow-Cooked Beef

⏱ Prep Time 15 min + slow cook

📈 Difficulty Medium

👥 Servings

🔥 Calories 454 kcal

A bachelor stew of tender beef slow-cooked for hours with preserved lemon, saffron, cumin, and smen in a traditional urn-shaped clay pot.

Nutrition & Info

Protein 38.0g

Carbs 8.0g

Fat 30.0g

Protein Carbs Fat

Dietary

nut-free

Equipment Needed

tangia pot or Dutch oven aluminum foil slow cooker optional

Presentation Guide

Vessel: traditional tangia pot

Garnishes: fresh cilantro, preserved lemon

Accompaniments: khobz bread

Ingredients

1kg beef shank, cut into large chunks
2 preserved lemons, quartered
1/2 tsp saffron threads
2 tsp ground cumin
1 head garlic, cloves peeled
2 tbsp smen or aged butter
3 tbsp olive oil
1 tsp salt
1/2 tsp white pepper
Small bunch fresh cilantro

Instructions

1
Place beef chunks in the tangia pot or Dutch oven. Add all spices, preserved lemons, garlic, smen, and olive oil.
2
Mix everything together by hand ensuring each piece of meat is well coated with spices and aromatics evenly.
3
Seal the pot tightly with aluminum foil and then the lid to trap all steam inside during cooking process.
4
Cook in a 150C oven for five to six hours, or until the beef is falling apart and sauce is concentrated.
5
Do not open the pot during cooking. The sealed environment creates intense flavor and incredibly tender meat.
6
Unseal at the table for dramatic effect, garnish with cilantro, and serve with warm crusty Moroccan bread.

💡

Did You Know?

Traditionally, Marrakech bachelors would drop their tangia at the local hammam furnace in the morning and collect it cooked by evening.

Chef's Notes

Equipment Tips

tangia pot or Dutch oven
aluminum foil
slow cooker optional

Garnishing

fresh cilantro, preserved lemon

Accompaniments

khobz bread

The Story Behind Tangia

Tangia is the iconic dish of Marrakech, specifically associated with the city's bachelor craftsmen and merchants. Unlike tagine which requires attention, tangia is sealed and left to cook unattended for hours in the embers of a hammam furnace. This hands-off method made it perfect for working men without families. The dish represents Marrakech's ingenuity and its unique food culture distinct from other Moroccan cities.

🕐 Traditionally enjoyed weekend lunch, bachelor gatherings 📜 Origins: Medieval Marrakech

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