View source for Tangia

{{Short description|Cooking vessel}}
{{Distinguish|Tangier}}
{{notability|Products|date=February 2012}}{{refimprove|date=May 2015}}
[[File:Tanjia-959.jpg|thumb|Tangia in ashes]]'''Tangia''' ({{langx|ar|طنجية}}) is an urn-shaped [[Pottery|terra cotta]] [[Clay pot cooking|cooking]] vessel. It is also the name of the [[stew]] cooked in the pot.<ref name="about">{{Cite web|url=http://moroccanfood.about.com/od/beeflambandgoatrecipes/r/Moroccan-Tangia-Marrakchia.htm|title = Try This Traditional Moroccan Tangia Marrakchia Recipe}}</ref> It is common in [[Marrakech]], [[Morocco]].<ref name="about" />
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. <ref>{{Cite web |title=Cooking in Marrakech: the 10 unmissable culinary highlights |url=https://www.mortraveling.com/2022/03/cooking-in-marrakech-10-unmissable.html |access-date=2022-04-07 |website=www.mortraveling.com |language=en}}</ref>
[[File:Tangia in Marrakech 03.jpg|thumb|Tangia dishes in Marrakech]]
==See also==
*[[Tajine]]
* [[Bastilla]]
* [[Harira]]
* [[Tharid]]
* [[Taktouka]]
* [[Bissara]]
==References==
{{Reflist}}
[[Category:Moroccan cuisine]]
[[Category:Cooking vessels]]
[[Category:Arab cuisine]]
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