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Tangia
Tangia () is an urn-shaped terra cotta cooking vessel. It is also the name of the stew cooked in the pot. It is common in Marrakech, Morocco. It is prepared with lamb shank or any other meat of choice, one or more preserved lemons, fresh whole cumin, garlic, and saffron melted in water and two tablespoons of olive oil. All the ingredients are put in an amphora that is covered with sealed parchment paper, placed in the embers or the oven and slow cooked for hours. See also * Tajine * Bastilla * Harira * Tharid Tharid (, also known as ''trid'', ''taghrib'', ''tashreeb'' or ''thareed'') is a bread soup that originates from Mecca, Saudi Arabia, an Arab cuisine also found in many other Arab countries. Like other bread soups, it is a simple meal of broth an ... * Taktouka * Bissara References Moroccan cuisine Cooking vessels Arab cuisine {{Cooking-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Marrakech
Marrakesh or Marrakech (; , ) is the fourth-largest city in Morocco. It is one of the four imperial cities of Morocco and is the capital of the Marrakesh–Safi Regions of Morocco, region. The city lies west of the foothills of the Atlas Mountains. The city was founded circa 1070 by Abu Bakr ibn Umar as the capital of the Almoravid dynasty. The Almoravids established the first major structures in the city and shaped its layout for centuries to come. The red Walls of Marrakesh, walls of the city, built by Ali ibn Yusuf in 1122–1123, and various buildings constructed in red sandstone afterwards, have given the city the nickname of the "Red City" or "Ochre City". Marrakesh grew rapidly and established itself as a cultural, religious, and trading center for the Maghreb. After a period of decline, Marrakesh regained its status in the early 16th century as the capital of the Saadian dynasty, with sultans Abdallah al-Ghalib and Ahmad al-Mansur embellishing the city with an array of s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
