Bathhouse Tajine



Tanjia, a name for both the cooking vessel and the dish inside it, practicall­y cooks itself. After the butcher fills the jug with meat and seasons and seals it, an attendant at the local hamman (bathhouse) will nestle the jug into the hot ash of the oven used to heat the bathwater, and leave it to slowly cook for at least half a day. The long, gentle simmer renders the meat so tender it practicall­y melts. Because tanjia requires no cooking skills, it has a reputation for being a bachelor’s meal.

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