One of Marrakechs’ most famous contributions is the tangia, a slow cooked lamb. It’s only made in this city and Moroccans from across the country come to eat this special meal. Lamb meat, garlic, preserved lemons, cumin, and a bit of olive oil are put into a clay urn and then slow cooked in the coals of the hammam fire overnight. The next day a tender and delicious meal remains.
Amanda is a curious world traveling, mom of two boys, foodie at heart, news junkie, MBA, and is addicted to social media. She currently is an American Expat in Morocco where she runs Marrakech Food Tours along with her husband. Together they love exploring and eating their way around the world with their kids!