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

Slow-cooked tagine with eggplant salad

Tagine Savory

Made with

Meat vegetables zaalouk spices

Rate this food

Recent Reviews

No reviews yet. Be the first to review!

Recent Reviews

More dishes from Morocco