Page 33 - Dispatches - June 2022

Marrakesh Tangia Serves 4-6

Ingredients Instructions

4 pounds lamb shanks (or Pinch of saffron threads 1. Preheat
any meat of your choosing) 1/2 preserved lemon rind, oven to 275°
6 cloves of garlic, peeled chopped Fahrenheit.
and smashed 1/2 preserved lemon, seeds 2. In a bowl,
2 tsp ras el hanout removed, cut into wedges combine
2 tsp cumin 2 Tbsp olive oil (double if garlic, spices,
1 tsp turmeric not using ghee) preserved
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1 tsp ground ginger 2 Tbsp ghee (clarified l lemon rind, and olive oil.
Mix with a fork and massage over meat.
1 tsp freshly ground black butter; optional) 3. Place meat in a Dutch oven or another deep ovenproof
pepper 1/4 cup water dish with a lid. Add the preserved lemon wedges, ghee,
1 tsp salt and water.
4. Cover and bake for 5-6 hours, or until lamb is extremely
tender and falling off the bone.
5. Serve with flatbread or over couscous, accompanied by
eggplant salad (recipe follows).
Eggplant Salad (Za’alook) Serves 4-6
Ingredients Instructions
1 large globe eggplant 2 tsp cumin, divided 1. In a large bowl, toss eggplant with salt. Transfer to a
(peeled if desired), cubed Salt and pepper, to baking sheet lined with paper towels to draw out excess
4 Tbsp olive oil taste (plus more salt for moisture. Allow to sit for 30 minutes to an hour.
2 medium tomatoes, eggplant) 2. In a skillet over medium heat, add 2 tablespoons of olive
peeled, seeded, and Squeeze of lemon, to taste oil. Add onion and cook 3-5 minutes or until softened.
chopped Chopped cilantro, for Add garlic and half the paprika and cumin. Cook 1
minute more.
1 small onion, chopped serving 3. Add the tomato, eggplant, and 2 more tablespoons of
3 cloves garlic, minced oil. Cook until tomatoes break down and eggplant is
2 tsp paprika, divided
very soft, around 15-20 minutes. Add a little water if the
ingredients begin to stick.
4. As eggplant softens, mash with a fork to your preferred
consistency—chunky, smooth, or somewhere in
between.
5. Add the remaining spices and cook for 5-10 minutes
more.
6. Season to taste with salt, pepper, and lemon juice.
Sprinkle with cilantro, and serve.

Ask your Trip Experience Leader where to find tangia in
Marrakesh during Morocco Sahara Odyssey.

Learn More

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