Prepare a slow-cooked lamb tanjia in a clay amphora with saffron and preserved lemon. A unique Moroccan cooking class at Riad Sultana, Tangier.
Tanjia Marrakchia is a slow-cooking class in Tangier built around one of Morocco’s most ancient culinary traditions a dish so tied to ritual and patience that it cannot be rushed, and cannot be faked.
At Riad Sultana, guided by a local chef, you prepare the tanjia from scratch. You build the spice base by hand saffron, ras el hanout, cumin, preserved lemon, and smen season the lamb, pack the clay amphora, and seal it. While the tanjia slow-cooks, you prepare fresh Moroccan salads and khobz bread. When the amphora is opened at the table, the meat falls from the bone in a rich golden sauce that took hours and patience to build.
The feast is shared on the rooftop terrace above the Tangier medina, with mint tea poured at the table. You leave with a Pick it Cook it Certificate of Participation and the recipe to recreate the tanjia at home.
The experience lasts approximately 3 to 4 hours, including spice preparation, slow cooking, salad and bread making, and the shared feast on the rooftop terrace.
The tanjia is a traditional Moroccan clay amphora dish originating in Marrakech. Lamb is sealed inside with saffron, preserved lemon, smen, and spices, then slow-cooked until the meat falls from the bone in a rich golden sauce.
Yes. You build the spice base, season the lamb, pack and seal the amphora by hand, and prepare the salads and khobz bread all guided step by step by a local chef.
All ingredients including lamb, saffron, preserved lemon, smen and spices, fresh salads, khobz bread, mint tea on the rooftop terrace, Pick it Cook it aprons, Certificate of Participation, and the recipe to take home.
Please communicate any allergies or dietary requirements at the time of booking and we will adapt accordingly.