Marrakech Chef Creates World’s Largest Tangia for UNESCO Heritage Festival

The giant tangia was presented to residents and visitors through the alleys of the medina, during a procession accompanied by the Dakka Marrakchia, classified as UNESCO intangible heritage. The tangia started from the Moulay Yazid mosque and traveled through the city until it reached the Museum of Moroccan Culinary Art, in a friendly atmosphere and to the applause of the population.

The tanjia is a meat dish (usually lamb or beef) slow-cooked in a clay pot called tanjia, with spices, garlic, preserved lemon, and sometimes smen (rancid butter). Cooking is traditionally done in a wood-fired oven (farnatchi) or on embers, which gives it a unique taste.