The dish for which Marrakesh is known throughout Morocco is tanjia, or jugged meat, usually beef but sometimes lamb. Strictly speaking, the tanjia is the jug itself, and the traditional way to make a tanjia is to go the butcher with your jug (or use one of the butcher’s), buy the meat and spices to put in it, and then take it to a hammam and have it cooked slowly in the embers of the bathhouse furnace. When the urn emerges from the embers a few hours later, the meat is tender and ready to eat. Most reasonably upmarket Marrakesh restaurants offer tanjia, as do cheaper tanjia diners such as the tanjia stalls opposite the olive souk (see map), where it is best ordered in advance.

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