The topic of this article may not meet Wikipedia's notability guidelines for products and services. Please help to demonstrate the notability of the topic by citing reliable secondary sources that are independent of the topic and provide significant coverage of it beyond a mere trivial mention. If notability cannot be shown, the article is likely to be merged, redirected, or deleted. Find sources: "Tangia" – news · newspapers · books · scholar · JSTOR (February 2012) (Learn how and when to remove this message)

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Tangia" – news · newspapers · books · scholar · JSTOR (May 2015) (Learn how and when to remove this message)

Tangia (Arabic: طنجية) is an urn-shaped terra cotta cooking vessel. It is also the name of the stew cooked in the pot.^[1] It is common in Marrakech, Morocco.^[1]

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. ^[2]

See also

• Tajine
• Bastilla
• Harira
• Tharid
• Taktouka
• Bissara

References

This cooking article about preparation methods for food and drink is a stub. You can help Wikipedia by expanding it.

• v
• t
• e