Tangia appears as a signature dish in 1 Morocco cities. See each city's local variant and where to eat it.
Tangia · Marrakech
Tangia is Marrakech's bachelor dish: lamb or beef sealed in a tall clay urn with preserved lemon, saffron, garlic, cumin and olive oil, then buried in the hammam's wood-fired furnace coals for seven hours.
Tangia emerged in the Marrakech medina as the working man's lunch. Craftsmen and merchants would assemble the urn at home, drop it at the neighbourhood hammam furnace on the way to work, paying the fire-tender (mul farnatchi) about a dirham to bury it in the coals. After a morning's labour they would collect the finished urn for lunch. The dish is uniquely Marrakchi; you find it almost nowhere else in Morocco.
Where to eat in Marrakech:
- Chez Lamine Hadj Mustapha
- Le Trou au Mur
- Le Jardin