# Tangia

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Not to be confused with [Tangier](/source/Tangier).

**Tangia** (Arabic: طنجية) is an urn-shaped [terra cotta](/source/Pottery) [cooking](/source/Clay_pot_cooking) vessel. It is also the name of the [stew](/source/Stew) cooked in the pot.[1] It is common in [Marrakesh](/source/Marrakesh), [Morocco](/source/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](/source/Tajine)
- [Bastilla](/source/Bastilla)
- [Harira](/source/Harira)
- [Tharid](/source/Tharid)
- [Taktouka](/source/Taktouka)
- [Bissara](/source/Bissara)

## References

1. ["Try This Traditional Moroccan Tangia Marrakchia Recipe"](https://web.archive.org/web/20150519225933/http://moroccanfood.about.com/od/beeflambandgoatrecipes/r/Moroccan-Tangia-Marrakchia.htm). Archived from [the original](http://moroccanfood.about.com/od/beeflambandgoatrecipes/r/Moroccan-Tangia-Marrakchia.htm) on 2015-05-19. Retrieved 2013-05-11.

1. ["Cooking in Marrakech: the 10 unmissable culinary highlights"](https://www.mortraveling.com/2022/03/cooking-in-marrakech-10-unmissable.html). *mortraveling.com*. Retrieved 2022-04-07.

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Adapted from the Wikipedia article [Tangia](https://en.wikipedia.org/wiki/Tangia) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Tangia?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.