Marrakech

Tanjia

Name: Tanjia
Total time: 6 h 10 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 kg beef or veal shank in large chunks beef; 1 quartered preserved lemon; 1 whole head cloves peeled garlic; 2 tsp cumin powder (ground cumin); a pinch saffron; 1/2 tsp turmeric (ground turmeric); 2 tbsp smen or ghee ghee; 2 tbsp olive oil; 1 cup water; Salt, to taste

Beef, preserved lemon and garlic sealed in a clay urn and left alone for hours. Patience, rewarded.

370 minTime

66 gProtein each

mildSpice

The bachelor's pot2 chapters · 1 min read

Make it your way

Grandma's wayShank, lemon, garlic, cumin and smen, slow cooked in a clay urn.

The original

632kcalsame

66 gproteinsame

1 gfibresame

370minutessame

Classic tanjia marrakchia.

Per serving, worked out from the ingredient table.

Ingredients

Beef1 kg beef or veal shank, in large chunks

Preserved lemon1, quartered

Garlic1 whole head, cloves peeled

Cumin powder (ground cumin)2 tsp

Saffrona pinch

Turmeric (ground turmeric)½ tsp

Ghee2 tbsp smen or ghee

Olive oil2 tbsp

Water1 cup

Saltto taste

Method

4 steps

1Toss the beef with garlic, cumin, saffron, turmeric, smen, oil and salt. Pack into a tanjia urn or a heavy lidded casserole with the preserved lemon.
2Add the water, cover the mouth with parchment and tie it, or seal the casserole lid tightly.
3Cook in a 140 C oven for 5 to 6 hours.
4Spoon off excess fat, reduce the juices for a few minutes if thin, and check salt.

Serve it like this

Tip the meat into a shallow dish with all its juices and the soft lemon. Serve with round Moroccan bread for tearing and a tomato salad.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Marrakech

Tanjia

Beef, preserved lemon and garlic sealed in a clay urn and left alone for hours. Patience, rewarded.

370 minTime

66 gProtein each

mildSpice

The bachelor's pot2 chapters · 1 min read

Make it your way

Grandma's wayShank, lemon, garlic, cumin and smen, slow cooked in a clay urn.

The original

632kcalsame

66 gproteinsame

1 gfibresame

370minutessame

Classic tanjia marrakchia.

Per serving, worked out from the ingredient table.

Ingredients

Beef1 kg beef or veal shank, in large chunks

Preserved lemon1, quartered

Garlic1 whole head, cloves peeled

Cumin powder (ground cumin)2 tsp

Saffrona pinch

Turmeric (ground turmeric)½ tsp

Ghee2 tbsp smen or ghee

Olive oil2 tbsp

Water1 cup

Saltto taste

Method

4 steps

1Toss the beef with garlic, cumin, saffron, turmeric, smen, oil and salt. Pack into a tanjia urn or a heavy lidded casserole with the preserved lemon.
2Add the water, cover the mouth with parchment and tie it, or seal the casserole lid tightly.
3Cook in a 140 C oven for 5 to 6 hours.
4Spoon off excess fat, reduce the juices for a few minutes if thin, and check salt.

Serve it like this

Tip the meat into a shallow dish with all its juices and the soft lemon. Serve with round Moroccan bread for tearing and a tomato salad.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tanjia

Make it your way

Ingredients

Method

Tanjia

Make it your way

Ingredients

Method

Make it a meal