Tangia is a dish that originally gets its name from a tall, urn-like clay pot. Not to be confused with tagine—another type of cooking vessel—it’s a rich meat-based dish local to Marrakech, and served with a side of bread or couscous. It originated as an outdoor food that was historically cooked in ashes underground. Insider’s Medha Imam heads out to Nomad in the East Village with Abir, a Moroccan American artist, to try out tangia with a side of couscous, see how the iconic dish is made in present-day and learn why it's culturally significant. MORE GLOBAL EATS: The History of Sisig, the Philippine's Favorite Comfort Food https://youtu.be/4Gtnk3Fx9s4 Why Oxtail Is A Jamaican Delicacy https://youtu.be/h_Ckr4jB9UU NYC’s Best South Indian Food Is Hidden In A Temple Basement https://youtu.be/l-P2uLGxKiU ------------------------------------------------------ #Tangia #Abir #FoodInsider Insider is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire. Subscribe to our channel and visit us at: https://www.insider.com Food Insider on Facebook: https://ift.tt/33Qabxi Food Insider on Instagram: https://ift.tt/2hgcOyJ Food Insider on Twitter: https://twitter.com/InsiderFood Insider on Snapchat: https://ift.tt/2QdacrY Insider on Amazon Prime: https://ift.tt/2TTf8B1 Insider on TikTok: https://ift.tt/2IVCp14 Food Insider on Dailymotion: https://ift.tt/2TU9WwC Why Moroccans Love Clay-Pot Tangia, ft. Abir
Home Travel&Events Why Moroccans Love Clay-Pot Tangia, ft. Abir
Subscribe to:
Post Comments
(
Atom
)
Post a Comment