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Tangia is one of the secrets of Moroccan Marrakesh cooking

 Tangia (Arabicطنجية‎) is an urn-shaped terra cotta cooking vessel. It is also the name of the stew cooked in the pot. It is common in MarrakechMorocco.

The components of the Tangier Marrakesh with meat

Ingredients consist of one and a half kilograms of meat, half a kilogram of onions, a crushed garlic head, half a cup of olive oil and one tablespoon of my country's ghee.

Also a teaspoon of ginger, a teaspoon of free saffron, a tablespoon of sweet red pepper, a teaspoon of ground cumin, a salt, and a pint of water.

★How to prepare:
Cut the meat into small pieces and put it in the tinjia, and add the rest of the ingredients of oil, ghee, crushed garlic and chopped onions.

As well as coriander, ground beans, saffron, ginger, salt, sweet red pepper and half a liter of water, stir the pot until the ingredients mix together.

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