Authentic Moroccan Tanjia Recipe: A Taste of Marrakech

Ingredients

  • 2 kg of beef or lamb, cut into large chunks
  • 3 cloves of garlic, minced
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander
  • 1 teaspoon of turmeric
  • 1 teaspoon of paprika
  • 1 teaspoon of black pepper
  • 1 teaspoon of salt
  • 2 tablespoons of olive oil
  • 2 onions, chopped
  • 1 bunch of fresh cilantro, chopped
  • 1 bunch of fresh parsley, chopped
  • 1 liter of water
  • 1 preserved lemon, thinly sliced
  • 100 grams of butter
  • 1 pinch of saffron threads
  • 100 grams of prunes
  • 2 tablespoons of honey
  • 50 grams of toasted almonds to garnish

Steps and instructions

  1. In a large bowl, combine the meat, garlic, cumin, coriander, turmeric, paprika, black pepper, salt, and olive oil. Massage the spices into the meat until it is well-coated. Let it marinate for at least 2 hours, or overnight if possible.
  2. In a large pot, add the marinated meat and the chopped onions, cilantro, and parsley. Cook over medium heat until the meat is browned and the onions are soft.
  3. Add the water, preserved lemon, butter, and saffron threads to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the meat is tender.
  4. In a small saucepan, combine the prunes and honey. Cook over low heat until the prunes are soft and caramelized. Set aside.
  5. Once the meat is tender, remove it from the pot and place it in a serving dish. Pour the sauce from the pot over the meat. Top with the caramelized prunes and toasted almonds.
  6. Serve the Tanjia hot, with fresh bread or couscous on the side.

Tools for making

Recipe variations

  • Use chicken instead of beef or lamb for a lighter variation.
  • Replace the preserved lemon with fresh lemon zest for a brighter citrus flavor.
  • Add a teaspoon of ground ginger for an extra layer of warmth and spice.
  • Include a handful of pitted green olives for a tangy twist.
  • Add a pinch of chili flakes or cayenne pepper for a spicy kick.
  • For a vegetarian version, substitute the meat with chunks of firm tofu or tempeh.
  • Experiment with different spices such as cinnamon, cardamom, or cloves to add a unique flavor profile.
  • Add diced tomatoes or tomato paste for a richer and more savory sauce.
  • Include vegetables like carrots, potatoes, or bell peppers to make it a one-pot meal.
  • For a gluten-free option, use a gluten-free flour or cornstarch as a thickening agent if needed.

Recipe overview

Tanjia is a rich and flavorful traditional Moroccan dish that you're sure to fall in love with! Made with tender chunks of beef or lamb slow-cooked with a mix of aromatic spices, onions, cilantro, parsley, and preserved lemons, this dish is a true taste of Moroccan cuisine. Topped off with sweet caramelized prunes and crunchy toasted almonds, Tanjia offers a delightful contrast of flavors and textures. This recipe requires a good amount of patience as the meat needs time to marinate and slow-cook to perfection, but the rich, complex flavors are definitely worth the wait! Serve this hearty dish with fresh bread or couscous for a complete Moroccan feast. Enjoy the process of making this beautiful dish and savor every bite.

Common questions

  1. Can I use lamb instead of beef? Yes, you can use either beef or lamb for this recipe.
  2. How long should I marinate the meat? It is recommended to marinate the meat for at least 2 hours, or overnight if possible, to allow the flavors to develop.
  3. Can I use ground spices instead of whole spices? Yes, you can use ground spices instead of whole spices, but the flavor may be slightly different. Adjust the amount according to taste.
  4. What is a preserved lemon? A preserved lemon is a lemon that has been pickled in salt and lemon juice. It adds a unique tangy flavor to the dish. You can find it in specialty stores or make your own.
  5. Can I substitute the prunes with another dried fruit? Yes, you can substitute the prunes with other dried fruits like apricots or dates if desired.
  6. Is it necessary to toast the almonds? Toasting the almonds adds a nice crunch and depth of flavor. However, if you prefer, you can use untoasted almonds or omit them altogether.
  7. What can I serve with Tanjia? Tanjia is traditionally served with fresh bread or couscous. You can also serve it with rice or roasted vegetables.

Serving dishes and utensils

Origin stories

Tanjia hails from the bustling city of Marrakech, Morocco. Its name is derived from the special clay pot, also called a tanjia, in which it is traditionally cooked. The dish historically has intriguing roots in bachelor cooking. Men who didn't want to cook at home would prepare their Tanjia early in the morning by simply tossing all ingredients into the tanjia pot. Then, they'd leave it with the furnace tender at the local public hammam (bathhouse), where the dish would slowly cook in the ashes of the fire that heated the bathhouse's water. By the time they'd finish their day's work and visit the hammam in the evening, their slow-cooked stew would be ready to eat. A testament to community, convenience, and culinary ingenuity, Tanjia is as much a part of Marrakech's social fabric as it is a delight for the taste buds.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.