Tangia in Morocco has a name similar to tagine. But take note: they are different things, so they have important differences. Both dishes are traditional and very tasty, allow for different ingredients in their recipes, and are relatively easy to find in the country’s main tourist destinations, especially Marrakech. But in this post, we focus only on tangia so you can discover what’s in it and if you want to try it during your next trip to Morocco.
Tangia and tagine: pots and dishes
Both tangia and tagine are named after their clay pot. Tagine, as we have seen in other posts, is the set consisting of a small clay pot and a cone-shaped chimney that keeps the ingredients perfectly juicy. Once everything is cooked and has rested, the chimney is removed and the dish is ready (and hot) to be eaten.
On the other hand, tangia, also often written as tanjia (with a ‘j’), is a different pot: like tagine, it is a clay vessel, but in this case, it is shaped like an amphora. In fact, this vessel can be used not only for cooking but also for food preservation or transport.
And the cooking method is different: if done traditionally, it must be placed on wood or charcoal embers, in their respective ovens. Or even more traditional would be to place it inside a hole in the ground containing those embers. In cities, it was also common to place these pots in the boilers used in hammams to heat the water and the air.
Unlike tagine, this vessel is not suitable for eating directly from. Therefore, when the tangia is ready, it is held by the handles and the contents are poured onto the plate. For all these reasons, it is considered a slower-cooked dish, but also full of flavor precisely because of that (although tagine is too, of course).
What’s in tangia in Morocco
As can be inferred from all this, the variety of ingredients that can be put into this amphora is very large. But we will take as a basis the so-called Marrakech tangia, a very common dish in the Red City, near the Atlas Mountains, where it is believed this dish may have originated.
We can consider it a stew whose main ingredient is lamb. Or rather, almost its only food ingredient, as apart from that it only contains perhaps chopped onion and garlic, also chopped. So that is an important difference from tagine, which usually includes plenty of vegetables.
Now, for the tangia to reach its peak flavor, the secret lies in the choice of spices, which are fundamental here. Turmeric, cumin, saffron, and the classic ras el hanout are a must. In addition, one of its true secrets is the preserved lemons, which give it a special aroma and taste. In some cases, some choose to give it a sweet touch with sugar, dates, and cinnamon. And of course, with the notes provided by the clay pot and the surrounding embers.
After several hours of cooking (during which time the lid should not be opened), the dish will be ready to be served and enjoyed. Where? Well, as we were saying, it is relatively easy to find tangia in Morocco, especially in Marrakech, where it is quite popular, so authentic restaurants based on traditional cuisine will surely have it on their menu. If you find it, don’t hesitate to try it and discover a dish that has the flavor of Morocco and the charm of the old world.
