Tangia is a dish that originally gets its name from a tall, urn-like clay pot. Not to be confused with tagine—another type of cooking vessel—it’s a rich meat-based dish local to Marrakech, and served with a side of bread or couscous. It originated as an outdoor food that was historically cooked in ashes underground. Insider’s Medha Imam heads out to Nomad in the East Village with Abir, a Moroccan American artist, to try out tangia with a side of couscous, see how the iconic dish is made in present-day and learn why it's culturally significant. MORE GLOBAL EATS: The History of Sisig, the Philippine's Favorite Comfort Food youtu.be/4Gtnk3Fx9s4 Why Oxtail Is A Jamaican Delicacy youtu.be/h_Ckr4jB9UU NYC’s Best South Indian Food Is Hidden In A Temple Basement youtu.be/l-P2uLGxKiU ------------------------------------------------------ #Tangia #Abir #FoodInsider Insider is great journalism about what passionate people actually want to know. That’s everything fro...