Many visitors to Morocco are familiar with Tagine, the classic slow cooked Moroccan meal prepared in a cone shaped clay pot of the same name. The ancient City of Marrakech has a signature slow cooked dish which is even more special, the TANJIA.
The Tanjia dish is shaped like a greek urn, it is perfectly adapted to be used for slow cooking in the embers of the wood fires burning underneath the many Marrakech hammams public baths. Tanjia is traditionally prepared by the men of the household, fresh meat, herbs and spices are carefully mixed and sealed in the Tanjia, these days lamb is most often used though historically it might also have been camel. The minimum cooking time for Tanjia is an incredible five hours at the end of which the meat is tender, succulent and tasty.
Our friend Simohammed is responsible for the ‘Farnaatchi’ wood fired boiler room of the hamman two minutes from Riad Cinnamon in the Central Medina. Simohammed is a proud Marrakech Tanjia cook as well as being an instinctive and talented gnawa musician. For special occasions Mohammed can come to our Marrakech Riads and perform.