Photo: Lily Banse
Marrakchia tanjina (Marrakech tanjina)
12 ingredients
30 min
Serves 2
openrecipes
This dish is traditionally cooked in a tanjina, an earthenware pot similar to a tagine, but you can use a heavy-based casserole with a tight-fitting lid. It is traditionally cooked in the local hammam (public baths) or in a traditional baker's oven.
Estimated Nutrition (whole recipe, rough)
502
Calories
28g
Protein
41g
Fat
7g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 450g/1lb beef
- 1 tsp ground cumin
- ½ preserved lemon, finely chopped
- 1 tbsp chopped fresh parsley
- 1 garlic
- 1 tbsp rancid butter
- 1 pinch saffron
- 3 tbsp olive oil
- 200ml/7¼fl oz water
- salt and freshly ground black pepper
- ½ small bunch fresh parsley
- preserved lemon, finely chopped, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes