Moroccan Tangia Marrakchia Recipes
MOROCCAN TANGIA MARRAKCHIA
Steps:
- Gather the ingredients.
- Mix the meat with the onion, garlic, parsley or cilantro, spices, and chopped preserved lemon rind. Transfer the seasoned meat mixture to the tangia (or another deep ovenproof cooking dish). Add the olive oil, or smen (salted fermented butter-if using), preserved lemon wedges and water.
- Cover the top of the tangia with a circle of parchment paper (it should be cut a little larger than the diameter of the opening). Cover the parchment paper with a layer of aluminum foil, wrapping and sealing the foil snugly to the tangia. Pierce the foil and parchment paper in 2 or 3 places with a fork.
- Place the tangia in a cold oven, set the thermostat to 275 F/140 C, and turn the oven on. Leave the tangia for 5 to 6 hours, at which time you can check to see if the meat is adequately cooked. It should fall off the bone and be buttery-tender.
- Serve the tangia on a large communal platter with Moroccan bread ( khobz ) for scooping up the meat and sauce.
- Serve and enjoy!
Nutrition Facts : Calories 990 kcal, Carbohydrate 5 g, Cholesterol 293 mg, Fiber 1 g, Protein 75 g, SaturatedFat 28 g, Sodium 806 mg, Sugar 1 g, Fat 73 g, ServingSize 6 Portions (6 Servings), UnsaturatedFat 0 g
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- In pressure cooker, add the olive oil and garlic while cooking on medium heat for about 3 minutes.
- Add all of the spices and preserved lemon, then mix around all of the ingredients so that the meat is covered with all of the spices.
- Next add the preserved lemon, smen and water. Just enough water should be added to barely cover the meat.
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