Tangia is a dish that initially will get its identify from a tall, urn-like clay pot. Not to be at a loss for words with tagine—every other form of cooking vessel—it’s a wealthy meat-based dish native to Marrakech, and served with an aspect of bread or couscous. It originated as an outdoor Food that used to be traditionally cooked in ashes underground. Insider’s Medha Imam heads out to Nomad within the East Village with Abir, a Moroccan American artist, to take a look at out tangia with an aspect of couscous, see how the long-lasting dish is made in present-day and be told why it is culturally important.
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Why Moroccans Love Clay-Pot Tangia, toes. Abir
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