Smithsonian MagazineJun 10How Tanjia, a Meat Stew Slow-Cooked in Bathhouses, Shaped Marrakesh's Social LifeIn the Moroccan city, shared infrastructure, labor and ritual gave rise to a savory dish prepared in hammams and neighborhood ovens10 things in this storytangiaPlaceIt is also the name of the stew cooked in the pot.khobzRestaurantHow to make khobz, a traditional Moroccan bread which is shaped into a round, flattish loaf.tanjiaPlaceMeat stew slow-cooked in communal bathhouse ovensLe TanjiaRestaurantRestaurant near Jemaa el-Fnaa with staged, tourist-friendly feelChez Lamine Hadj MustaphaRestaurantKnown for mechoui and tanjia, packed with a line outsidehammamSightmedinaSuburbfurnachiPlaceferraneSighttajineFast foodRead the full piece at Smithsonian Magazine →
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