Tanjia Marrakchia Recipe
Tanjia Marrakchia
Flavors of Morocco
Total time: more than 2 hours
Preparation time: 10 minutes
Cooking time: 4 hours on the coals or 90 minutes in a pressure cooker
Difficulty: Easy
Chef's Note

This renowned dish owes its name to the squat earthenware cooking vessel in which it is cooked. All the ingredients are put in and given a stir, and then the dish is simply tied up with paper and string and brought to the hammam where the “farnachi” covers it in hot ashes and leaves it to cook for at least four hours.

This is a dish made by men for men, a treat prepared by bachelors for a party or an outdoor gathering accompanied by music and card playing.

- 1.5 kg (3 lb.) mutton or Lamb
- 6 whole cloves of garlic, peeled
- 2 tbsp. cumin
- A good pinch of Saffron
- 1 preserved lemon, split into 4
- 1 tbsp. Ras-el-hanout
- 50-100 g (2-3 oz.) Smen
- 1 glassful water
  1. Place all the ingredients into the tanjia, add the water, mix well, close up with paper and string, pierce with a few holes and take to the “hammam” to be cooked in hot ashes.
  2. Serve very hot.


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