Morocco, Mohamed Fedal, Tanjia marrakchia
Mohamed Fedal, or Chef Moha, born May 30th 1967 in Marrakech (Morocco), is a Moroccan chef and founding manager of several restaurants in Marrakech, Madrid and Paris.
He is also a jury member of the culinary reality show Master Chef Maroc since 2014. Chef Moha is known for his participation in major international events where he represents Morocco and Moroccan gastronomy.
His favourite dish is the tanjia. This typical Marrakech dish has been rethought by the chef in both taste and form, he revisited it and dazzled the jury of the Embassy Chef Challenge in Washington in 2017.
MOROCCO GASTRONOMY MUSTS
Saffron (Saafrane beldi)
Cumin (Kamoun)
Cinnamon (Karfa)
Turmeric (Kharkoum)
Rass el hanout
Tanjia marrakchia
INGREDIENTS
- 3 kg beef shank
- 1 candied lemon
- 15 cl olive oil
- 15 g smen (rancid butter)
- 1 pinch salt
- 1 pinch saffron pistils
- 5 g beldi cumin
- 8 to 10 cloves garlic
STEP BY STEP
- Rinse the meat and cut it into pieces.
- In a casserole over medium heat, brown the meat and spices in butter or smen.
- Add crushed garlic, candied lemon cut into pieces (peel and pulp), olive oil and a pinch of salt.
- Turn the pieces of meat over to soak them well with the mixture, cover with about ⅔ litre of water, stir and bring to a boil. Lower the heat, cover the casserole and cook over low heat for about 1½ to 2 hours.
- Check the cooking: the meat should be cooked and the water completely evaporated, leaving a creamy sauce.