Tanjiya is a traditional Moroccan meat stew that originated in Marrakech. It is made with tender pieces of beef or lamb, slow-cooked with a medley of aromatic spices, including cumin, turmeric, and ginger. The meat is simmered in a clay pot for several hours, allowing the flavors to meld together and create a rich and hearty stew. Tanjiya is often served with bread or couscous, making it a comforting and satisfying dish in Marrakech.
