The consumption of pork is prohibited in Morocco as in all Islamic countries, lamb and beef are the most popular meats. Note the Eid Adha in or is sacrificed a sheep in full respect of the Muslim ritual.Among the recipes of meat, the most original Moroccan dish is undoubtedly tanjia. The famous original specialty of Marrakech has the appearance of a clay dish placed directly on a small barbecue called canoun.
Moroccan were once household cook their tanjia in collective baker's oven. They closed the Tangia with a roll of bread dough on which they were engraved their initials or a small design to easily recognize their flat in the middle of others. Cooking lasted long hours.
Today they use only pots, and colorful Tanjias no longer serve as decoration. The taste is really delicious and I have rarely seen Europeans not to reapply after enjoying first served basis.
Note the Méchoui, the famous traditional dish often present for family celebrations. Usually prepared with lamb cooked in a clay oven in deep coal. Sometimes you also get Méchoui using a grill placed sue the embers of a coal fire Compasses are turning the lamb several times.
Offal (liver heifer, beef heart, large intestine, kidney, brain, liver) are also widely used and appreciated by Moroccans. They are often seen as the poor relations of the meat. It is best to cut the kidney slices and marinate for fifteen minutes in lemon and salt to neutralize the smell. Giblets are in grilled kebabs wrapped in grease on coal fire (boulfaf).
The legs of beef (kaarins) are passed to the flame to burn the hair around it, then it is scraped clean. Moroccan household have donated cook a delicious recipe for beef feet and chick weight they allow to simmer very soft wood fire overnight, and little to eat sweet or savory.
In many tagines and couscous, beef cheek replaces meat, it is even recommended for barley couscous (Balboula).
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