Tanjia, the Marrakech dish made by men for men in the same 17th century tradition

Tanjia, a slow-cooked meat dish from Marrakech, has long been tied to the city’s social and culinary traditions. Its historical significance is underscored by a 17th-century poem from scholar Abu Abdallah al-Marghiti, who described in detail how it should be prepared and cooked.

Diaspo #81 : Hinda and Saad Fayad, Morocco’s culinary arts ambassadors in Lebanon

Settled down in Lebanon, Hinda El Garrab and Saad Fayad were able to make a name for themselves in the Middle Eastern country. Thanks to the reputation of the Moroccan delights they sell in their shop «Tanjia», the couple are planning to conquer other chapters of the Moroccan cuisine.

Washington, D.C. : Chef Moha awarded the jury prize at the «DC Embassy Chef Challenge»