Once upon a time in Marrakech, a husband and wife spent their time bickering. One day, during one of their arguments, the wife yelled at her husband, "You're nothing without me! You wouldn't even be able to cook for yourself!"
The husband, stung by her words, set out to prove her wrong. He knew nothing about cooking, but he was determined to make a dish that would impress her. He gathered all the ingredients he could find in the kitchen and mixed them together in a jar. Then, he took the jar to the farnatchi, the wood-fired oven that heated traditional hammams.
The farnatchi worker was amused by the husband's request, but he agreed to cook the jar for him. The husband waited for hours, his anticipation growing with each passing minute. Finally, the farnatchi worker retrieved the jar from the ashes. The husband opened it carefully, and the aroma of the dish filled the air.
The husband took the jar home and presented it to his wife. She was skeptical at first, but as soon as she took a bite, her eyes widened in surprise. The dish was delicious! The husband had created a masterpiece, a dish that would forever be known as Tanjia.
To prepare this slow-cooked Marrakech dish you need to mix:
- 4 pieces of veal shank;
- 1 pinch of "ras en hanout";
- 1 teaspoon cumin;
- 4 to 6 threads of saffron;
- 6 cloves of garlic;
- a little butter;
- Olive oil;
- 2 small candied lemons;
- 15 cl water;
- a little salt;
- cooking oil (sunflower or peanut oil).
Place the seasoned meat mixture in the tangia and add olive oil, preserved lemon wedges and water. Cover the top of the tangia with a circle of parchment paper and cover the parchment paper with a layer of aluminum foil, wrapping the foil tightly around the tangia and sealing it. Prick the foil and parchment paper in 2 or 3 places with a fork. Place the tangia in the oven and leave it in the oven for 5 to 6 hours. At that point you can check whether the meat is done enough. It should fall off the bone and be buttery soft.