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Tangia (Arabic: طنجية) is an urn-shaped terra cotta cooking vessel. It is also the name of the stew cooked in the pot.[1] It is common in Marrakech, Morocco.[1]
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It is prepared with lamb shank or any other meat of choice, one or more preserved lemons, fresh whole cumin, garlic, and saffron melted in water and two tablespoons of olive oil. All the ingredients are put in an amphora that is covered with sealed parchment paper, placed in the embers or the oven and slow cooked for hours. [2]
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