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Marrakech Tanjia (also spelled Tanjia Marrakchia) is a beloved traditional slow-cooked Moroccan meat dish, famous for its deep, smoky flavor and unique preparation in a clay urn (tanjia). It originates from Marrakech and is traditionally cooked in hot ashes at a hammam (public bathhouse), though you can replicate it at home using a slow cooker or oven.
Traditional Marrakech Tanjia Recipe
Serves: 4–6
Prep Time: 15 min
Cook Time: 6–8 hours (slow-cooked)
Ingredients
1.5 kg (3.3 lbs) beef shank or lamb (bone-in is best)
6–8 garlic cloves, smashed
1 preserved lemon (chopped or quartered)
1 tsp ground cumin
1 tsp ground ginger
1 pinch saffron threads (optional, soaked in warm water)
1 tsp turmeric
Salt, to taste
Black pepper, to taste
1/3 cup olive oil
1/4 cup water
Small bunch of flat-leaf parsley or cilantro (tied or chopped)
Optional: 1 tbsp smen (fermented butter, for traditional flavor)
Instructions
Mix the Marinade:
In a large bowl or directly in the cooking vessel, combine the meat with garlic, spices, preserved lemon, olive oil, and smen (if using).
Transfer to Cooking Vessel:
Traditionally, the ingredients are sealed inside a tanjia pot. If you don’t have one, use a Dutch oven, clay pot, or slow cooker.
Add Water & Herbs:
Add the water and the tied bunch of herbs. Mix gently.
Slow Cook:
Traditional method: Seal the tanjia pot with parchment and foil, then slow-cook in wood ashes for 6–8 hours.
Home method (oven): Bake at 300°F (150°C) for 6 hours, tightly sealed.
Slow cooker method: Cook on low for 8 hours.
Serve:
Once the meat is fall-apart tender, remove herb bundle and serve hot with Moroccan bread.
Fun Fact:
In Marrakech, preparing Tanjia is a ritual for men — especially before a weekend outing or picnic. It’s often described as a "bachelor's dish" for its simplicity and flavor.
