Best 3 Tangia Of Cumin Recipes
Tangia of Cumin is a traditional Moroccan dish that tantalizes taste buds with its aromatic flavors and tender lamb meat. Cooked in a clay pot or tangia, the lamb is infused with a rich blend of spices, creating a hearty and delicious meal that embodies Moroccan culinary heritage. The cumin, a key ingredient, adds warmth and depth to the dish, while the combination of other spices like paprika, garlic, and ginger creates a harmonious balance of flavors.
Check out the recipes below so you can choose the best recipe for yourself!
MOROCCAN TANGIA MARRAKCHIA
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
TANGIA OF CUMIN
Provided by Jonathan Reynolds
Categories dinner, main course
Time 4h30m
Yield 4 servings
Number Of Ingredients 8
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.
STOVETOP MOROCCAN TAGINE
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
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
Tips:
- To ensure the tangia's distinct smoky flavor, use a clay pot specifically designed for tangia cooking. Alternatively, you may utilize a heatproof cooking bag if a clay pot is unavailable.
- Selecting high-quality cumin is crucial for imparting the dish's signature taste. Freshly ground cumin seeds yield the most intense flavor.
- Using a variety of vegetables adds depth and texture to the tangia. Common additions include tomatoes, bell peppers, carrots, and turnips.
- For a spicier tangia, increase the amount of cumin and chili powder. Conversely, reduce these ingredients for a milder flavor.
- Allowing the tangia to cook slowly over low heat tenderizes the meat and infuses it with the flavors of the spices and vegetables.
Conclusion:
Tangia is a traditional Moroccan dish that tantalizes the taste buds with its unique blend of spices, tender meat, and flavorful vegetables. By following these tips, you can easily recreate this delectable dish at home and impress your family and friends with your culinary skills. The combination of smoky cumin, succulent meat, and an array of fresh vegetables makes tangia a delightful and satisfying meal. Whether you enjoy it as a main course or a side dish, tangia is sure to become a favorite in your household.
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