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Slow Cooked Beef, Flavoured with Ras Al Hanout spices and Moroccan Preserve Lemon. Cooked in clay pots

RAMADAN KAREEM, says Chef Mohammed Bouhlal, hail from Morocco ,Chef bouhlal is currently handling the All Day Dining Operation of SAADIYAT ROTANA & VILLA, ABU DHABI as CHEF DE CUISINE . He is talented chef who have good knowledge about European and Arabic food. Worked under so many Master Chefs Chef Bouhlal said that being in this industry , hospitality industry gives him a lot but yes, in initial days this industry wants your time and hard work and then later you will paid off. Chef Bouhlal done lot of TV shows before, and still doing it . He said by doing this he feels that he still in touch with culinary roots of his place as he cooks most of the time Moroccan food on his food channel.

Chef Bouhlal shares his home root recipe of Tangia Marrakcia ,. A tangia pot is a tall, jug-like clay pot that closely resembles a Greek urn. This dish is not confuse with Tajine , which is also a famous dish from Morocco. They are totally different. The one thing which is common in that the both dishes get their name on the clay pot in which they are cooking. The history behind this dish is Rather than cook the meat at home, the tangia would be brought to an oven adjacent to a "ham-mam," 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.

The main ingredient in this dish is beef but lamb and chicken can also be used. The dish contains lot of spices which is healthy , , cumin seeds, Ras al hanout spice mix contains cardamom,cumin,clove,cinnamon,nutmeg,mace,allspice, dry ginger,chili peppers,coriander seed,peppercorn, and dry turmeric.

So lets check out his recipe


  • Beef Bone in 1 kg

  • Preserved lemon 1/2 rind

  • Whole peeled garlic 6 to 8 cloves

  • Cumin 1tsp

  • Olive oil 1/4 cup

  • Saffron 1tsp

  • Salt 1tsp

  • Pure Ghee 1tsp

  • Ras el Hanout 1tsp

  • Glass of water 2 tbsp


1. Cut the beef into pieces 5to 6 inches.

2.Mix the meat with the , garlic, , spices, and chopped preserved lemon rind. Transfer the seasoned meat mixture to the tangia . Add the olive oil, or, preserved lemon wedges and water.

3. Cover the top of the tanjia with a circle of parchment paper (it should be cut a little larger than the diameter of the opening). Cover the parchment paper with a layer of aluminum foil, wrapping and sealing the foil snugly to the tangia. Pierce the foil and parchment paper in two or three places with a fork.

4.Place the tangia over the charcoal for 4 to 5 hrs or until meat leaves the bone or in a cold oven , set the combi oven to 140 C, and turn the oven on. Leave the tangia for 5 to 6 hours, at which time you can check to see if the meat is adequately cooked. It should fall off the bone and be buttery-tender.

For Ras al Hanot

  • 1tsp ground ginger

  • 1tsp ground cardamon

  • 1tsp ground mace

  • 1/2 tsp ground cinnamon

  • 1/2 tsp ground allspice

  • 1/2 tsp ground coriander seeds

  • 1/4 tsp ground nutmeg

  • 1/2 tsp turmeric

  • 1/4 tsp ground black pepper

  • 1/4tsp ground white pepper

  • 1/4 tsp ground cayenne pepper

  • 1/4 tsp ground anise seeds

  • 1/4 tsp ground cloves

Measure out all spices into a bowl, then stir to combine evenly.

Check it out the video of Tangia Marrrakchia by Chef Mohammed Bouhlal

Thank you and enjoy the cooking ********************************

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