1. Tanjia
This dish is local to Marrakech, so can be found in the markets there. To make it, meat is slow-cooked for up to 12 hours in a tanjia pot - a tall jug-shaped clay pot. Beef is most commonly used but if you get the chance, we recommend lamb as it is delicious! Added spices and herbs such as saffron and turmeric give the dish a rich flavour alongside the tender meat.