Pita Bread (Balloon Bread)

Constituents for Tangia Moroccan with meat :

Tangia Marrakech is a Moroccan food that's prepared in a special crockery coliseum called “ Tanjia” and food is prepared in it, also closed and placed in hot ashes.

The Marrakech tanjia is named after the megacity of Marrakesh in Morocco, and its wide and excursionists come to eat tangia. It's the most notorious dish that the people of Marrakesh can offer to their guests as a distinctive dish with its meat and spices.

The Tangier dish is unique in its succulent taste and amazing flavor. Thus, the bakeries in Marrakesh are crowded as a result of people’s demand for it, and the men came notorious for cooking Tangiers.

The tanjia pot is in the form of a crockery coliseum, and cooking requires a quiet fire in the traditional roaster. It's a common and wide mess, especially on Ramadan and spring leaves, where men cook it in the middle of auditoriums and vineyards.

As a result of the spread of Tangia and the people’s demand for them, culinarians cooked a way to cook it at home, by using a large Tangia and a small Tangia.

The ash is placed in the large tangia, and the food is placed in the small tangia, also the small tangia is placed inside the large, and the large tangia is placed on a quiet fire.

The best healthy and delicious recipes with vegetables, potatoes, and salad

Constituents for Tangia Marrakech with Meat:

Constituents:

The constituents correspond to one and a half kilograms of meat, half a kilogram of onions, a persecuted head of garlic, half a mug of the olive canvas, and a large spoonful of ghee.

As well as a tablespoon of gusto, a tablespoon of free crushed saffron, a teaspoon of sweet red pepper, a tablespoon of ground coriander, a swab, and half a liter of water.

How to prepare:

Cut the meat into small pieces and put it in the tangerine, and add the rest of the constituents of the canvas, ghee, crushed garlic, and onions, sliced into thin sandwiches.

As well as coriander, crushed grains, saffron, gusto, swab, sweet red pepper, and half a liter of water, and stir the pot until the constituents mix together.

We close the pot tightly with thick paper with a small hole tied with a thick thread, also we put the tangia in the public roaster (with hot ash) to cook the tangia.