Moroccan · main
Moroccan Beef Tangia
Moroccan Beef Tangia reads richness 8.5, umami 8.1 and citrus 5.7 on Palate's 0–10 flavor X-ray — a Moroccan main, about 1 hr 10 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 8.6 / 10
- Sweet & Fruity — 1.5 / 10
- Sour & Bright — 7.4 / 10
- Bitter & Earthy — 3.5 / 10
- Rich & Fat — 8.5 / 10
- Aromatic & Spice — 4.8 / 10
The measured notes (of 18)
Richness 8.5 · Umami 8.1 · Citrus 5.7 · Sourness 5.5 · Allium 4.3 · Earthy 3.3 · Salinity 2.9 · Warm Spice 2.6 · Floral 2.3 · Funk & Ferment 1.6 · Bitterness 1.5 · Fruity 1.2 · Sweetness 1.0 · Heat 0.9
What's in it (10)
- 2.5 lbs beef shank
- 1 preserved lemon, chopped
- 6 cloves garlic
- 3 tbsp smen aged butter
- 2 tsp cumin
- 1 tsp turmeric
- 1/4 tsp saffron
- 1 tsp ginger
- salt to taste
- 1/2 tsp black pepper
Time & effort: about 1 hr 10 min (30 min active) · effort: medium
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Place all ingredients into a traditional unglazed clay tangia pot and seal the top with paper tied with twine.
- Traditionally the pot is buried in the hot embers of a hammam furnace for 6-8 hours; at home use a very low oven or slow cooker for the same duration.
- The long cook melts the preserved lemon and fat into an intensely savory, mellow stew.
- Serve directly from the pot with crusty bread.
Dishes with a similar flavor shape
- Lamb Kleftiko — Greek
- Gheymeh — Persian
- Khoresht-e Bademjan (Eggplant Stew) — Persian
- Pato no Tucupi — Brazilian
- Abgoosht / Dizi (Lamb and Chickpea Broth) — Persian
Keep reading: what richness, umami, citrus mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.