In this article, I'm excited to share with you an incredibly delicious Moroccan recipe:
Marrakchi Tanjia cooked in a pressure cooker no clay pot, no oven, and no hassle!
Honestly, the tanjia we’re making today is out of this world. The aroma and flavor are absolutely irresistible.
The twist? It's not baked in a traditional oven, but simply cooked in a pressure cooker with a magical ingredient that brings out that authentic Marrakesh flavor.
Don’t forget to support this recipe with a like and leave a comment your interaction encourages me to keep sharing fresh and exclusive Moroccan dishes.
And if this is your first time here, welcome! Make sure to subscribe and turn on notifications so you never miss a new post.
Now, let’s jump into the ingredients and the step-by-step method!
Ingredients:
- 1.5 kg beef, preferably from the lower leg (melj), where the bone is small and round
- Salt, to taste
- 1 tbsp whole cumin seeds, crushed or freshly ground
- 6 large garlic cloves (3 minced, 3 whole)
- Chopped preserved lemon
- 1 tsp spicy smen (or clarified butter)
- Just under 1 cup of oil (I used olive oil; feel free to mix with a bit of vegetable oil)
- 1 tsp whole coriander seeds
- 1 cup warm water
- A pinch of saffron threads
- Half a saffron bouillon cube (optional only if you don’t have enough saffron threads)
Preparation:
In your pressure cooker, add the meat, spices, oil, smen, preserved lemon, garlic, and the warm water infused with saffron.
Set the heat to medium. Once the cooker starts whistling, reduce the heat and let it cook gently.
Cooking time is around 45 minutes to 1 hour, depending on the cut of meat. The result should be fork-tender meat that melts in your mouth.
(Hire is a video link will help you prepare this resipe step by step) It’s totally fine to use a pressure cooker, what really matters is sticking to the right preparation methods.
Write a comment to encourage us