🍲 Tanjia Marrakchia

Name: Tanjia Marrakchia
Total time: 300 min
Yield: 4
Cuisine: Morocco · Marrakesh
Ingredients: 1 kg beef shank or shoulder, in large pieces; 1 preserved lemon, quartered; A pinch of saffron threads; 1 tsp ground cumin; 6 garlic cloves, crushed; 2 tbsp olive oil; 1 tsp salt; 200 ml water

Origin: Morocco · Marrakesh

575kcal

per serving · 250 g

230kcal

per 100 g

60 gProtein24 g / 100 g

35 gFat14 g / 100 g

5 gCarbs2 g / 100 g

Tanjia marrakchia is beef slow-cooked for many hours in a tall clay urn with preserved lemon, saffron, cumin and garlic. The meat becomes fall-apart tender and sits in a small amount of concentrated, fragrant juices with a salty citrus tang from the lemon. It is served straight from the pot, with the meat pulled apart at the table.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly2 g carbs per 100 g

✓

High protein24 g protein per 100 g — 42% of the calories

Not vegetarianbecause of: beef

Not veganbecause of: beef

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

beefpreserved lemonsaffroncumingarlic

Recipe

4 servings300 min

Ingredients

1 kg beef shank or shoulder, in large pieces
1 preserved lemon, quartered
A pinch of saffron threads
1 tsp ground cumin
6 garlic cloves, crushed
2 tbsp olive oil
1 tsp salt
200 ml water

Method

Put the beef in a clay pot or heavy casserole with the preserved lemon, saffron, cumin, garlic, oil and salt.
Mix well with your hands so the meat is coated, then add the water.
Cover tightly (seal with foil under the lid) and cook in the oven at 150 °C for 4–5 hours.
Check once near the end and add a splash of water if dry.
Serve the meat in its juices, pulled apart.

How to make it lighter

Trim visible fat from the beef before cooking and skim fat from the juices.
Cut the oil to 1 tbsp: 1 tbsp oil ≈ 120 kcal.
Serve with a big tomato and onion salad as the main side.

History

Tanjia is closely associated with Marrakesh, where it is traditionally prepared by men, often for outings, and the sealed urn is left to cook for hours in the embers of a hammam furnace. The name comes from the clay jar it is cooked in, and it is still a signature dish of the city today.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Tanjia Marrakchia and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →