About This Dish
Marrakech's signature dish and one of the most unique cooking methods in the world. Chunks of beef or lamb are placed in a special urn-shaped clay pot (also called a tanjia) with preserved lemons, saffron, cumin, garlic, and smen (aged butter). The sealed pot is then taken to the local hammam (bathhouse) and buried in the hot ashes of the furnace that heats the bathwater. It slow-cooks for 6-8 hours while the owner goes about his day. Tanjia is traditionally a men's dish — prepared by bachelors for their friends. It is the ultimate slow-cooked, hands-off meal.
Ingredients
- 1 kg Beef shank or lamb shoulder, cubed
- 2 Preserved lemons, quartered
- 1 head Garlic, whole peeled cloves
- 2 tsp Ground cumin
- 1 tsp Saffron threads
- 2 tbsp Smen (aged butter) or regular butter
- 3 tbsp Olive oil
- to taste Salt and pepper
- 1/2 cup Water
Instructions
- 1
Place all ingredients in a deep clay pot, Dutch oven, or slow cooker.
- 2
Seal the top with parchment paper and foil (traditional: seal with a paste of flour and water).
- 3
Cook in a 150C (300F) oven for 5-6 hours, or in a slow cooker on low for 8 hours.
- 4
The meat should be falling apart and the sauce deeply concentrated.
- 5
Serve directly from the pot with plenty of bread.
Tips & Tricks
- The low, slow cooking is non-negotiable — this cannot be rushed.
- Smen (aged Moroccan butter) adds an essential funky, cheesy depth. Ghee is a substitute.
- A whole head of garlic is correct — it becomes sweet and spreadable.
- In Marrakech, ask Chez Lamine or any traditional restaurant for authentic tanjia.