Tangia Makkoumana (or Tangia with cumin) is a traditional dish from Marrakech. It’s a slow-cooked, savory beef stew that is flavored with a variety of aromatic spices such as cumin, saffron, and preserved lemon. The result is a tender and flavorful meat dish with a rich sauce that pairs perfectly with Moroccan bread. This dish is particularly famous for its preparation method, often cooked in a special clay pot in the fire, which gives it a unique smoky flavor.
Marrakech-Style Tangia
8
servings30
minutes3
hours450
kcalIngredients
1.5 kg beef (from the shoulder)
1 preserved lemon (cut into small squares)
1 teaspoon of ghee (clarified butter)
1 head of garlic (unpeeled)
8 saffron threads
1 tablespoon cumin
8 tablespoons olive oil
1 liter of water
Directions
- In a pressure cooker, place the beef, garlic, spices, preserved lemon, olive oil, ghee, and water.
- Cover the pressure cooker and cook over low heat for 3 hours until the beef is tender and the sauce thickens.
- Serve: Once cooked, remove the chicken from the grill or skillet and let it rest for a few minutes before serving. Garnish with fresh cilantro or parsley, if desired.
Notes
- Preserved Lemons:
These add a distinctive tang to the dish and are an essential part of Moroccan cuisine. If you don’t have preserved lemons, you can try making your own by soaking fresh lemons in salt and water for a few weeks. - Slow Cooking:
While the recipe suggests using a pressure cooker for faster cooking, traditionally, Tangia is cooked slowly in a clay pot, which infuses the dish with a smoky flavor. - Serving Suggestion:
Tangia is best served with Moroccan bread (khobz) or couscous to soak up the delicious sauce.
Tangia Makkoumana is a rich and flavorful Moroccan dish that is perfect for special occasions or family gatherings. The slow-cooking process enhances the taste and tenderness of the beef, while the preserved lemon and spices give it a uniquely tangy and aromatic flavor. Whether served at a formal reception or a casual meal, this dish is sure to impress.
