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Name: Authentic Tanjia Marrakchia bil Zaalouk Recipe
Prep time: 30 min
Cook time: 240 min
Yield: 4
Cuisine: Morocco
Ingredients: *For the Tanjia:**; 1 kg beef or lamb shoulder, cut into large 2-inch cubes; 2 large onions, finely chopped; 4 cloves garlic, minced; 2 tablespoons smen (Moroccan preserved butter) or unsalted butter; 1 teaspoon ground ginger; 1 teaspoon turmeric powder; 1 teaspoon ground cumin; 1 teaspoon black pepper; 1/2 teaspoon saffron threads, crumbled; 1 cinnamon stick; 1 bunch fresh cilantro, tied with kitchen twine; 1 bunch fresh parsley, tied with kitchen twine; 1/2 cup water; Salt to taste (about 1.5 teaspoons); *For the Zaalouk (Eggplant Salad):**; 4 medium eggplants (about 1.5 kg total); 4 ripe tomatoes, grated (about 300g); 4 cloves garlic, minced; 3 tablespoons olive oil; 1 tablespoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper (optional); 1/2 teaspoon salt; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh parsley; 1 tablespoon lemon juice

Tanjia Marrakchia bil Zaalouk

🇲🇦 Morocco

National

Slow-cooked tagine with eggplant salad

Tagine

Savory

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