
The Marrakech tanjia is the “men’s dish”, cooked slowly in its clay urn. Cumin, ras el hanout, garlic and saffron coat the meat that confits for hours in smen until it falls apart. Put it all in the urn and let time work. Hand-measured in Morocco, ONSSA-approved.
In the urn with the meat and smen, for slow cooking in embers or oven.
More blends for Moroccan cooking
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Sign inAromatic profile : a warm, fragrant profile. Dosage: 1 tsp per 4 servings, adjust to taste. Storage: away from light and moisture.
Hand-measured in Morocco, with no preservatives or colourings.