Tanjia MarrakchiaTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 10 minutes
Cooking time: 4 hours on the coals or 90 minutes in a pressure cooker
Difficulty: Easy
Nutritional values
per 100 g
Energy:125.4 kcal
Proteins:13.3 g
Fats:4.7 g
Carbohydrate:7.1 g
Fibers:0.2 g
Sugar:6.3 g
Cholesterol:107.3 mg
Sodium:79 mg
Calcium:14 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
1500
g
mutton or lamb
6
whole cloves of garlic, peeled
1
ml
good pinch of saffron
1
preserved lemon, split into
15
ml
ras el hanout
200
ml
water
METHOD
- 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.
- Serve very hot.
WINE SUGGESTIONS
Zinfandel
Shiraz
Sangiovese
CHEF'S NOTES
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.
