Tangia

Overview of Tangia:

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Tangia

Tangia is a traditional Moroccan dish that originates from the city of Marrakesh. It is named after the earthenware pot in which it is cooked, also called a tangia.

History

The tangia has a unique history in Moroccan culture. It was traditionally prepared by men who would fill the pot with meat, spices, and water, then leave it to cook overnight in the ashes of a local hammam's furnace.

Preparation

The preparation of tangia involves slow cooking, typically over the course of several hours. The ingredients, which include meat (usually lamb or beef), garlic, cumin, saffron, butter, and preserved lemon, are placed in the tangia pot. The pot is then sealed with a piece of paper or cloth and left to cook.

Serving

Tangia is typically served hot and is often accompanied by Moroccan bread to soak up the rich sauce. It is a popular dish for special occasions and gatherings in Morocco.

Variations

There are several variations of tangia, depending on the region of Morocco. Some versions include additional ingredients such as olive oil, coriander, and parsley.

See also

• List of Moroccan dishes
• Cuisine of Morocco
• Tajine

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This article provides a brief overview of Tangia, its history, preparation, serving, and variations. It also includes internal links to related topics for further reading.