You’ve heard of tagine, but tangia—the heavenly lamb stew native to Marrakech—is another thing entirely. Bonus: It’s much easier to make.
, Moroccan olive oil, and heaped spoonfuls of cumin. There are no strict measurements, as everything is hastily tucked into a clay urn with an opening just large enough to fit a hand inside. A lid fashioned from parchment paper is deftly tied with string around the top, and the tangia is ready to be cooked.
The history of tangia is hazy but can be traced to the Marrakech medina, or ancient market quarter. Before the French arrived in Morocco, locals observed the weekend from Friday to Saturday. On their days off, Marrakechi men would meet in the park for a guys-only meal, which is how tangia was born. Tangia’s most important ingredient is time, which is why preparations usually begin a day in advance. It must cook for hours, ideally overnight, in a pot half buried in glowing embers.
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