Moroccan Tangia

Name: Moroccan Tangia
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Moroccan
Ingredients: meat with bones, tendons and fatty matter (e.g., oxtails, neck, legs, trotters); cup water, less than a cup to every two pounds of meat; olive oil, a tiny bit; Moroccan smen, a tiny bit; saffron, basic spice; ground cumin, generous amount for savory versions; preserved lemons, heavily used in savory version; garlic, heavily used in savory version; honey, for sweet variety; onions, in some versions; potatoes, in some versions; wheat berries, optional, wrapped in muslin or cheesecloth; beans or chickpeas, optional; smoked paprika, optional, a pinch for smoky taste

A slow-cooked Moroccan meat dish, traditionally prepared in a clay amphora nestled in ashes, with gelatinous cuts and subtle spices.

total: 3 hr
cook: 3 hr
servings: 4

Original recipe on tasteofmaroc.com

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Ingredients

4 servings

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getsaucepan.com/r/c04e00e2-428c-4003-b705-d958112f7f24 · Original: https://tasteofmaroc.com/moroccan-tangia-tanjia/