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TANJIA⠰ Moroccan Cooking Demystified | TANGIA الطنجية|

#tanjia #tangia #moroccanfood A tangia is a Moroccan amphora that’s used as a cooking vessel to make a confit-style stew. The cooked dish also goes by the name of tangia. Moroccan tangia (also spelled tanjia) is not a festive dish. It’s a dish for friends, colleagues and groups of people who gather to break bread and enjoy time together without formalities. It’s a communal dish, so people gather around it to appreciate it better. It is an invigorating dish, subtly spiced and it can also have a sweet or tangy note (although not both at the same time). Tangia is not for people in a hurry as it should take its sweet time to cook and be ready to impress. The preparation of this dish traditionally required a gelatinous and tender meat; ideal cuts include the hock, the collar or a mixture of several pieces such as calf’s feet, calf’s tail, shank, cheek and tongue of veal. However, anything can be cooked in a tangia, including rabbit, chicken, lamb, etc. There is even a modern vegetarian version of tangia as well as a fish version in Tangier.

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