Moroccan FOOD Tangia Marrakchia

This slow-cooked Marrakesh dish is traditionally prepared in a clay pot called a tangia. Rather than cook the meat at home, the tangia would be brought to an oven adjacent to a "hammam," where it would slow cook in the ashes from the fire used to heat the bathhouse. Because ​tangia was popular among men, particularly unmarried workers, it's sometimes referred to as "bachelor's stew." It's also served as a family dish or restaurant offering.