Easy Moroccan Tangia Recipe – Slow Cooked to Perfection!
Moroccan Tangia
Today on the Takrecipe website, we bring you a true taste of Marrakech with Tangia, a slow-cooked Moroccan delicacy traditionally prepared in a clay pot and cooked over embers. Unlike the more famous tagine, Tangia is typically made by men—especially in the old markets—who slow-cook it overnight to achieve a meltingly tender texture. This dish bursts with the warm, aromatic flavors of cumin, saffron, preserved lemon, and garlic, making it an unforgettable experience for lovers of rich, slow-cooked meat dishes.
Ingredients (Serves 4)
- 1.5 kg (3.3 lbs) lamb or beef, cut into chunks
- 4 cloves garlic, crushed
- 1 preserved lemon, cut into quarters
- 1 teaspoon saffron threads, soaked in warm water
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 2 teaspoons salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup water
- 1 tablespoon vinegar
- 1 small bunch of fresh cilantro, chopped
- Optional: a handful of chickpeas (soaked overnight)
Preparing the Tangia Pot
If you are using a traditional Moroccan clay pot (Tangia), rinse it with water to remove any dust. If using a regular pot, ensure it has a tight-fitting lid to seal in moisture during cooking.
Marinating the Meat
Place the lamb or beef pieces into the Tangia pot or a large mixing bowl. Add crushed garlic, preserved lemon pieces, saffron water, cumin, turmeric, ginger, paprika, cinnamon, salt, and black pepper. Drizzle olive oil and melted butter over the meat. Pour in water and vinegar to help tenderize the meat. Mix well, ensuring the meat is fully coated with the spices and liquids.
Cooking the Tangia
If using a traditional method, seal the clay pot with parchment paper and tie it with a string or place a clay lid on top. Place the Tangia in a low-temperature traditional Moroccan oven (such as the ashes of a wood-fired bakery) and let it cook for 6–8 hours at a low, steady heat. Alternatively, if using a modern oven, preheat it to 275°F (135°C) and cook the Tangia for 6 hours, ensuring the meat remains submerged in its juices.
Serving the Dish
Once the meat is fork-tender and infused with all the spices, remove the Tangia from the heat. Stir in freshly chopped cilantro for added freshness. Serve hot, directly from the Tangia pot, accompanied by warm Moroccan bread (Khobz) to soak up the flavorful broth.
Tips:
Use the Right Cut of Meat
🟢Lamb shoulder or beef chuck works best as they become incredibly tender after long, slow cooking.
Allow the Spices to Marinate
🟢For deeper flavors, let the meat marinate overnight in the fridge before cooking.
Use a Slow Cooker as an Alternative
🟢If you don’t have a Tangia pot or a clay oven, a slow cooker on low for 8 hours will produce similar results.