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Tangia, the Marrakech speciality!

This slow-cooked Marrakesh dish is traditionally prepared in a clay pot called a Tangia. Rather than cook the meat at home, the tangia would be brought to an oven adjacent to a “hammam,” where it would slow cook in the ashes from the fire used to heat the bathhouse.

Because tangia was popular among men, particularly unmarried workers, it’s sometimes referred to as “bachelor’s stew.” It’s also served as a family dish or restaurant offering.

If you visit Marrakech, don’t miss this delicious dish!

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