Le Tanjia is a long established restaurant just five minutes from Dar Habiba, South of the main square in the direction of the Jewish quarter, the Mellah.
It is named after a classic Moroccan Lamb dish the Tanjia but the real signature dish is another slow cooked Marrakechi Lamb speciality ‘Mechoui’ where the whole lamb is cooked (traditionally undergound) for many hours.
On most evening there are belly dancers to add to the fun. Service can sometimes be a little slow but that leaves all the more time to enjoy the wonderful interior or the stunning views from the West facing roof terrace- a perfect place from which to watch the sun go down.
Tip for cooler evenings, the roof terrace is much more enclosed and consequently warmer than that of the nearby ‘Kosy bar’ which is another excellent Marrakech eatery.
Stay with us in one of our traditional Riads in Marrakech and experience an ancient way of living in many ways untouched for centuries.
Many visitors to Morocco are familiar with Tagine, the classic slow cooked Moroccan meal prepared in a cone shaped clay pot of the same name. The ancient City of Marrakech has a signature slow cooked dish which is even more special, the TANJIA.
The Tanjia dish is shaped like a greek urn, it is perfectly adapted to be used for slow cooking in the embers of the wood fires burning underneath the many Marrakech hammams public baths. Tanjia is tradtionally prepared by the men of the household, fresh meat, herbs and spices are carefully mixed and sealed in the Tanjia, these days lamb is most often used though historically it might also have been camel. The minimum cooking time for Tanjia is an incredible five hours at the end of which the meat is tender, succulent and tasty.
Our friend Simohammed is responsible for the ‘Farnaatchi’ wood fired boiler room of the hamman two minutes from Riad Cinnamon in the Central Medina. Simohammed is a proud Marrakech Tanjia cook as well as being an instinctive and talented gnawa musician. For special occasions Mohammed can come to our Marrakech Riads and perform. Here he invites you into his Farnatchi, demonstrates how to prepare Tanjia and welcomes you to the Marrakech!