Mizrahi Jewish Tanjia

Ingredients

In this Mizrahi Jewish adaptation of Tanjia, we incorporate Mizrahi Jewish flavors and cooking techniques to create a unique twist on the traditional Moroccan dish. While the original Tanjia is typically prepared with Moroccan spices and slow-cooked in a clay pot, our Mizrahi Jewish Tanjia incorporates spices commonly used in Mizrahi Jewish cuisine, such as cumin and turmeric. This adaptation pays homage to the Mizrahi Jewish culinary heritage while still capturing the essence of the original dish. We alse have the original recipe for Tanjia, so you can check it out.

• 2 pounds (900g) beef or lamb, cut into chunks 2 pounds (900g) beef or lamb, cut into chunks
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish Fresh parsley or cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chopped onions, minced garlic, ground cumin, paprika, turmeric, cinnamon, ginger, cayenne pepper (if using), olive oil, salt, and pepper. Mix well to form a marinade.
2. 2.
   Add the meat chunks to the marinade and toss until they are evenly coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the oven to 325°F (160°C).
4. 4.
   Heat a large oven-safe pot or Dutch oven over medium-high heat. Add the marinated meat and sear until browned on all sides, about 5 minutes.
5. 5.
   In a small bowl, whisk together the beef or vegetable broth and tomato paste. Pour the mixture into the pot with the meat.
6. 6.
   Cover the pot with a lid and transfer it to the preheated oven. Allow the Tanjia to slow-cook for 3-4 hours, or until the meat is tender and easily falls apart.
7. 7.
   Once cooked, remove the pot from the oven and let it rest for a few minutes. Garnish with fresh parsley or cilantro before serving.
8. 8.
   Serve the Mizrahi Jewish Tanjia hot with couscous or crusty bread to soak up the flavorful sauce.

Treat your ingredients with care...

• Beef or lamb — Choose cuts that are suitable for slow cooking, such as chuck roast or lamb shoulder. Trim excess fat before marinating for a leaner dish.

Tips & Tricks

• For an extra depth of flavor, add a splash of pomegranate molasses to the marinade.
• If you prefer a spicier Tanjia, increase the amount of cayenne pepper or add a chopped chili pepper to the marinade.
• Make sure to sear the meat properly before slow-cooking to enhance the flavors and achieve a beautiful caramelized crust.
• If you don't have an oven-safe pot, you can transfer the seared meat and broth mixture to a slow cooker and cook on low for 6-8 hours.
• Leftovers can be refrigerated for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Mizrahi Jewish Tanjia as the centerpiece of a festive meal. Place the tender meat on a large platter and spoon the flavorful sauce over it. Garnish with fresh parsley or cilantro for a pop of color. Serve with fluffy couscous or crusty bread to soak up the delicious sauce.

Presentation advice

To elevate the presentation of the Mizrahi Jewish Tanjia, arrange the meat chunks on a bed of steamed couscous. Drizzle some of the sauce over the couscous and garnish with a sprinkle of fresh herbs. Serve with warm pita bread on the side for a complete and visually appealing meal.