Tangia Guinness Records

Last year the largest Couscous was prepared in Agadir, and this year the largest Tanjia was prepared in Marrakech.


Last Saturday April 4th, Morocco entered the Guinness Book of World Records, with the dish Tangia a specialty of the red city Marrakesh.


The Tanjia pot was two meters high and one meter wide, it took 20 days of continuous work by three people who are specialists in making traditional pottery, used about 75 kilos of mud to make it. The chefs who prepared the Tangia , cooked over 400 kg of beef. It was displayed at the famous town square Jemaal E Fna.



A place famous for its culture and entertainment. Jamaa El Fna became the gathering place for people coming both from different quarters of the city and the surrounding areas of Marrakech to listen to story tellers , the snake charmers who come forward to put a tame snake around their neck or the couple of men making their Halka (the circle of people surrounding them) bigger.


Gunawa musicians with their unique African music as well as their acrobatic dances.


There are women sitting and waiting to apply Henna on a woman' s hands, or men sitting nearby waiting to read someone's future either by reading their palms or using cards.


The place is also surrounded by orange juice stands that make fresh juice day and night.



At dusk Jamaa El Fna becomes illuminated by dozens of food stands making it the biggest restaurant in Morocco. The foods, typically Moroccan, Harira (Moroccan soup), snails, sheep's heads, chicken, couscous, kebab and of course, Tanjia.


The food is exquisite, tasteful and much appreciated by Moroccans ( including my self of course) and tourists.




Horse drawn buggies called "El Koutchi" is usually used by tourist as a form of transportation in Marrakesh. It lets the tourist see the sides of Marrakesh and hear the stories from the buggy driver.


It is enjoyable to sit at the terrace of one of these cafes and observe the movement, color, culture and history.



Jacque Majorelle was one of the more important collectors of plants of his area. Plants of the five continents are exposed in an enchanting framework. That was the workshop of Jacques Majorelle.

Jacques Majorelle is born in 1886 in Nancy (France). In 1919 he settles in Marrakech to continue his career of painter, where he acquires a ground which was going to become the Majorelle garden. Since 1947 he opens his garden's doors to the public.



Following a car accident, he returns to France, where he dies in 1962. in 1980 Pierre Bergé and Yves Saint Laurent repurchase the garden and restore it.


I dedicate this article to the red city " Marrakesh". I have been in many cities throughout my life but Marrakesh is without a doubt my favorite city.
If I had the choice, I would live there for the rest of my life.


Let me share with you some photos of this magnificent city.
















Do you believe me now ? I told you Marrakesh is beautiful.

Tangia in video الطنجية

Today's recipe is Tangia, it's a specialty dish from Marrakesh (Morocco) where my sister Hayat lives. She gave me this recipe which I really like. I hope you like it too.
I dedicate this video to her, she is a very kind person and a good cook as well. /



Tangia transforms simple food to something exotic. The aroma that comes from this dish while cooking will make you hungry even if you just ate. The scent of the ground coriander, roasting lamb (or beef) and preserved lemon gives the feeling that you are sitting in the middle of Jammaa lefna (the famous town square of Marrakesh).



Tangia should not be confused with a tagine. A tagine is also a slow-cooked stew and the name is applied both to the stew and to the shallow dish with its conical lid in which it is cooked.



A tangia is a dish traditionally cooked by men, it is a specialty dish of Marrakesh. Traditionally the man of the house will prepare the Tangia in the morning, drop it off at the neighborhood bathhouse on his way to work and pick it up several hours later on his way home.


Tangia must be cooked in the ashes of the fires that burn underneath the city's hammams (public bath).