Tangia Marrakchia
Slow-Cooked Lamb/Beef with Preserved Lemon and Smen (without bread)
Yes, with a tweak: strictly request no bread for dipping. About 4g net carbs per serving, lower than 8 in 10 Moroccan dishes.
What it is
A signature dish of Marrakech, Tangia is a deeply flavorful and aromatic stew, traditionally cooked in an urn (the tangia pot) in the embers of a public hammam furnace. Chunks of lamb or beef are slow-cooked for many hours with just a few key ingredients: preserved lemon, garlic, cumin, saffron, and smen (aged butter), resulting in incredibly tender, rich meat.
Key ingredients
Lamb shoulder/neck or beef, preserved lemon, garlic cloves, ground cumin, saffron threads, smen (aged butter), olive oil, water, salt.
How to make it keto
Strictly request no bread for dipping. The dish itself is naturally keto-friendly, but bread is an essential part of the traditional eating experience.
Say this to the waiter (Arabic)
من فضلك، بدون خبز للغمس مع الطنجية المراكشية.
Please, no bread for dipping with the Tangia Marrakchia.
Watch out for
While the dish itself is very low carb, it is always served with generous amounts of Moroccan bread for scooping up the rich juices and tender meat.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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