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Eco Moroccan Cooking Tangia from Marrakech – Old Moroccan – Tangia Pot Clay – Handmade Moroccan crafts with a wooden spoon as gift sizes. ::: Small size – for: 2 people :::. Weight: ≈ 0.7 kg height: ≈ 14-16 cm width: ≈ 12 cm. ::: Medium size – L: 4 people :::. Weight: ≈ 1.7 kg height: ≈ 19-21 cm width: ≈ 16 cm. ::: Large size – for: 6 people :::. Weight: ≈ 2.5 kg height: 20-25 cm width: 16-18 cm. ::: xLarge size- for: 8 people :::. Weight: ≈ 2.8 kg height: 25-30 cm width: 17-19 cm. ::: xxlarge Size-L: 8 people :::. Weight: ≈ 3.4 kg height: 29-32 cm width: 18-21 cm Description: Moroccan tanga (written tangia also) is not a festive dish. It is a dish for friends, colleagues and groups of people who meet to break bread and enjoy time together without procedures. It is a common dish, so people gather around it for better estimation. It is a stimulant, skillful, and can also have a sweet or refreshing note (albeit not at the same time). Tanga is not for people in a hurry because it should take its beautiful time to cook and prepare to persuade. The definition of tanga is the cooking ship as well as the dish in which it is cooked. It is made of clay and has a jar shape. It comes in small and large shapes, somewhere between 10 to 16 inches. This glazed orphaped or mud is a recipient dating back to the Roman era. It was originally used to transport olive oil, but in Morocco, it eventually became a cooking container associated with working men. So Tangia, like Tagine, is a cooking container that gives its name to the dishes cooked in it. Both involve slow cooking methods; The crown is perfectly cooked on charcoal or wood fire while tanga is cooked in ash from a wood of wood. However, tanga takes longer to cook because the meat should reach a wonderful Confet fabric with a healthy survival. The meat used to make tanga should include bones, tendons and fatty materials that will become gelatin after cooking for a long time. Ostales, neck, legs and totthats are the selection cut.
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Source by raniaqueen7