Tangia Marrakshia (Slow-Cooked Lamb/Beef)
Marrakech Slow-Cooked Lamb or Beef with Preserved Lemon
Yes, keto as served. About 4g net carbs per serving, lower than 8 in 10 Moroccan dishes.
What it is
A specialty of Marrakech, this dish features lamb or beef (often shank or neck) slow-cooked for hours in a distinctive urn (tangia) with saffron, cumin, garlic, and preserved lemon, resulting in incredibly tender, fall-off-the-bone meat rich in its own juices and olive oil. Naturally keto and rich.
Key ingredients
Lamb/beef (shank/neck), preserved lemon, garlic, saffron, cumin, olive oil, smen (aged butter, if available), water, salt.
Optional tweaks
Confirm no sugary additions or carb-heavy fillers. Request no bread for dipping.
Say this to the waiter (Arabic)
الطنجية المراكشية، ممكن تتأكد لا يوجد إضافات سكرية أو مواد حشوة غنية بالكربوهيدرات؟ وبدون خبز للتغميس.
For the Tangia, please confirm no sugary additions or carb-heavy fillers. And no bread for dipping.
Watch out for
Potential sugar in preserved lemon (though less common in Tangia than general use), ensures no carb-based accompaniments.
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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