Tangia Of Cumin Recipes

MOROCCAN TANGIA MARRAKCHIA

Moroccan Tangia Marrakchia image

This is a Moroccan recipe for meat-usually lamb or beef-seasoned with Moroccan spices and slow cooked in traditional clay cookware called the tangia.

Provided by Christine Benlafquih

Categories Dinner Entree

Time 6h20m

Yield 6

Number Of Ingredients 16

Ingredients

4 pounds (almost 2 kilograms) lamb or beef, cut into 4 to 5-inch pieces
1 medium onion, chopped
1 small head of garlic (6 to 8 cloves), chopped
1 large handful fresh parsley or cilantro, chopped
2 teaspoons Ras el Hanout
2 teaspoons cumin
1 1/4 teaspoon salt
1 teaspoon saffron threads, (heated gently and then crumbled)
1 teaspoon turmeric
1 teaspoon ginger
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 preserved lemon rind, finely chopped
1/2 preserved lemon, cut into wedges
1/4 cup olive oil
3 to 4 tablespoons of water

Steps:

Gather the ingredients.
Mix the meat with the onion, garlic, parsley or cilantro, spices, and chopped preserved lemon rind. Transfer the seasoned meat mixture to the tangia (or another deep ovenproof cooking dish). Add the olive oil, or smen (salted fermented butter-if using), preserved lemon wedges and water.
Cover the top of the tangia with a circle of parchment paper (it should be cut a little larger than the diameter of the opening). Cover the parchment paper with a layer of aluminum foil, wrapping and sealing the foil snugly to the tangia. Pierce the foil and parchment paper in 2 or 3 places with a fork.
Place the tangia in a cold oven, set the thermostat to 275 F/140 C, and turn the oven on. Leave the tangia for 5 to 6 hours, at which time you can check to see if the meat is adequately cooked. It should fall off the bone and be buttery-tender.
Serve the tangia on a large communal platter with Moroccan bread ( khobz ) for scooping up the meat and sauce.
Serve and enjoy!

Nutrition Facts : Calories 990 kcal, Carbohydrate 5 g, Cholesterol 293 mg, Fiber 1 g, Protein 75 g, SaturatedFat 28 g, Sodium 806 mg, Sugar 1 g, Fat 73 g, ServingSize 6 Portions (6 Servings), UnsaturatedFat 0 g

STOVETOP MOROCCAN TAGINE

Stovetop Moroccan Tagine image

An exotic warm stew that is loved by all and is very easy to make. Also delicious as a vegetarian dish, without chicken. Serve over couscous.

Provided by JRLJACKSON

Categories World Cuisine Recipes African North African Moroccan

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cut into chunks
½ onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can vegetable broth
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander
1 dash cayenne pepper

Steps:

Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 44.7 g, Cholesterol 20.3 mg, Fat 4.3 g, Fiber 8.1 g, Protein 14.1 g, SaturatedFat 0.7 g, Sodium 878.5 mg, Sugar 9.3 g

TANGIA OF CUMIN

Tangia of Cumin image

Provided by Jonathan Reynolds

Categories dinner, main course

Time 4h30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Beef Short Ribs
4 6- to 7-inch-long beef short ribs, separated
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
4 tablespoons ground cumin
2 preserved lemons, cut in half
8 garlic cloves, peeled and crushed
Steamed couscous

Steps:

Ask your butcher to detach half the meat from top of bone, fold that half back and tie it on itself and around bone, and have him saw off any excess bone. If he won't, do everything yourself. If you can't get long ribs, buy 4 pairs of shorter ribs(2-3 inches) and tie each pair together, meaty sides in.
Preheat oven to 325 degrees. Season ribs with salt, pepper and cumin and pack closely in a roasting pan, with lemon halves between ribs. Add garlic and enough water to cover lemons.
Cover dish with lid or foil, heat until almost simmering over medium heat and bake for 4 hours (about 3 hours for shorter ribs), keeping liquid barely simmering and turning ribs every hour. (Moroccans often cook at 125 degrees for 8 to 10 hours; most American ovens don't go that low, so if you want to try the slow cooking method, it should take about 6 hours at 180 degrees.) When ribs are tender, remove pan from oven and let cool to room temperature. Remove ribs from liquid, cut off strings and set aside. Skim grease from cooking liquid. Return ribs to liquid. Transfer to a clean bowl. Cover and refrigerate for 2-3 days, then warm before serving. Serve with bone in and cooking juice, with freshly steamed couscous.

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