Tangia () is an urn-shaped

terra cotta Terracotta, also known as terra cotta or terra-cotta (; ; ), is a clay-based Vitrification#Ceramics, non-vitreous ceramicOED, "Terracotta""Terracotta" MFA Boston, "Cameo" database fired at relatively low temperatures. It is therefore a term used ...

cooking Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or Food safety, safe. Cooking techniques and ingredients vary widely, from ...

vessel. It is also the name of the

stew A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for ...

cooked in the pot. It is common in

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 Mounta ...

Morocco Morocco, officially the Kingdom of Morocco, is a country in the Maghreb region of North Africa. It has coastlines on the Mediterranean Sea to the north and the Atlantic Ocean to the west, and has land borders with Algeria to Algeria–Morocc ...

. 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. Tangia in Marrakech 03

References

Moroccan cuisine Cooking vessels Arab cuisine {{Cooking-stub

See also

References