TANJIYA

You could say, "Tanjiya" is to Marrakech what "Bouillabaisse" is to Marseille or Pasta is to the Italians... Marrakchis (People of Marrakech) are so proud of this historical and emblematic dish… Even though many other Moroccan cities try to claim its origin.

The recipe is very simple and delicious. Tanjiya is slowly cooked for around six hours in the ashes of wooden fire at the Farnatchi (the wood furnace that heats the Hammams/Moroccan Saunas).

The term Tanjiya means the recipient (The top three Jars of clay shown in the photo) as well as the cooked dish.

Marrakchis swear tanjiya is prepared exclusively by men and believe the reason behind the story is:

Long ago in Marrakech, during a heated dispute between a husband and his wife, the woman said to her husband: "…you loudmouth, without me you would not survive because you can’t cook your own food. "

The husband got very upset from this insidious attack. He then decided to show his wife that he would not die of starvation without her around. The fact is he knew nothing about cooking. He took all the ingredients he found in the kitchen (see recipe), mixed them in a jar made from clay (Tanjiya) and took it discreetly to the Farnatchi. The result was astonishing, a smoked and flavoured dish… The Tanjiya was born! Since that day, only Marrakchis men prepare this dish, to prove to their wives that they can survive without them.

The Marrakchis are very attached to the Tanjiya. This dish is known equally as the dish of the poor and of friendship. Craftsmen, office colleagues or students regularly organise a gathering around the famous Tanjiya.

Sociologically, Tanjiya reflects the mood of Marrakech and its people: Running in slow motion as well as invigorating; Spicy and Sweet, Rustic and Refined. Very slowly cooking which means the Tanjiya is not suitable for busy people... You need time to appreciate it in its environment. That is Marrakech and its Tanjiya.

Ingredients:

All cuts of Lamb, garlic, lots of cumin, saffron, lemon confit, Ras el hanout (a mixture of many spices), the smen (rancid butter), olive oil and water.

Method:

Combine ingredients and put them in a "Tanjiya" (a medium sized clay jar). Enclose tanjiya with baking paper and make small holes in the paper.

Preparation Time: 30 minutes

Cooking Style: The best and authentic Tanjiya should be cooked at the "Farnatchi" (wood furnace that heats the hammams) or wood fired oven. As an alternative to the Farnatchi, the Tanjiya can be cooked at home using a pressure cooker on the stove, or using Le Creuset in the oven at the lowest heat, but for many hours... Bon appétit!!!