# @dinnerswithdave_ on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/C35lPokOG7_
- **Gondola URL:** https://gondola.cc/posts/65404801-dinnerswithdave-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/840c58b659.jpg
- **Posted:** 2024-02-28T17:43:32.000+00:00
- **Account Owner:** Dave Patera (@dinnerswithdave_) — https://gondola.cc/dinnerswithdave_

## Caption

Tangia:  A Marrakechi Classic.  Unbelievably tender meat slowly cooked for hours with olive oil, cumin, garlic and preserved lemon.  Traditionally, tangia is cooked in the ashes from a wood burning fire - either in the communal oven or even in ashes from the wood burning fire at the local hammam.  #atlaspartner 

Here’s how to do it at home using a charcoal grill: 

2.25lbs of bone in lamb, I used shank 
1T cumin seeds, crushed with your hands
A pinch of saffron thats been soaked in 1/3c warm water
1/3c atlasoliveoil Atlas Olive Oil
1t Ras El Hanout (optional)
1 preserved lemon, cut into pieces
1T smen or ghee 
1/2t black pepper
Salt, to taste

For Assembly & Cooking 
2lb Tangia Pot 
Parchment Paper
Kitchen String 
Aluminum Foil

Start by lighting your grill. 

Combine all ingredients in a tangia pot or kaloucha.  Place a layer of parchment paper on top of the tangia and tie tightly with kitchen string to create a lid.  Apply a layer of foil over the top and shake the pot to distribute the ingredients.  Poke a few slits in the top with a knife to allow steam to escape. 

Tangia is cooked in ashes that are warm, not red hot.  You can nestle your tangia directly on coals that are still warm, cover your grill and cook for several hours (3.5h-5 hours depending on how hot the coals are).

If your coals are still quite hot, place the tangia directly onto the coals for 30-40 minutes, checking regularly to ensure the meat isn’t burning.  Then, insert the grill rack into the grill and place the tangia atop the rack, cover and continue to cook for about 2 hours until meat is perfectly tender. 

To serve, remove parchment and pour contents into a serving dish table side for a traditional presentation. 

Serve with crusty bread and enjoy! 

I used atlasoliveoil smoke free charcoal briquettes which I LOVE.  They’re by-product from making organic Moroccan olive oil. 🫒😍
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#moroccanfood #tangia #marrakech #marrakech🇲🇦 #morocco🇲🇦 #moroccan #moroccanblogger #moroccantradition #northafrican #traditionalfood #foodie #foodforfoodies #recipe #recipeshare #cuisinemarocaine #marocain #marocaine🇲🇦 #foodblogger #oliveoil #atlasoliveoil #dinnerswithdave

## Stats

- **Views:** 45,420
- **Likes:** 5,494
- **Shares:** 0
- **Comments:** 287

## Tags

marrakech, marocaine, moroccanblogger, marocain, oliveoil, tangia, recipe, recipeshare, northafrican, moroccanfood, cuisinemarocaine, atlaspartner, moroccantradition, moroccan, dinnerswithdave, traditionalfood, atlasoliveoil, morocco, foodie, foodforfoodies, foodblogger

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