In many cultures around the world, you will find classic dishes that are cooked under the ground, in coal or wood fire. This is one of the most ancient ways of cooking, especially used to cook large portions of meat for a big number of people.

Similarly, in Morocco, in almost the same fashion, Tanjia is a classic slow-cooked meat stew, a delicious, easy to prepare and comforting meal that demands only patience (if made the traditional way).

The meat is slowly cooked in a thick stew, with preserved lemons, warm spices, olive oil, and garlic for hours in a clay pot buried in the ashes of dying fires, until it is confit enough to melt in your mouth. The fragrance that comes out once it is cooked is packed with unique aromas from the lemons and garlic.

Special tools / ingredients: All ingredients are easily available in supermarkets or online stores.

You can also find all the essentials of Moroccan cuisine in the Flavors of Morocco Amazon store.

You do not need special tools or dishes to prepare this recipe.

> DIFFICULTY LEVEL: Easy

> COURSE:

- Moroccan Beef Tanjia detailed video tutorial.

- A PDF document with exact measurements and detailed steps of the recipe.

> BONUS:
- Moroccan Bread (Khobz) detailed video tutorial.
- A PDF document with exact measurements and detailed steps of the recipe.

> LANGUAGE:
- The course video is provided with English voice over and subtitles as well as Original Audio in Moroccan dialect with English subtitles.
- Bonus video are provided with English voice over and subtitles.
- PDF documents are in English.

Dada (Chef) Saida is a professional Moroccan chef with over four decades of experience under her belt. She is a master cook who learned how to make authentic Moroccan dishes from her mother and her grandmother.

She has worked as a personal chef and caterer for most of her adult life, specializing in celebration dishes from her native Marrakesh region where she has lived for her entire life.