Imagine the traditional “Tanjia” in a gourmet version! If this typical dish, prepared in the pure Marrakech tradition, always seduces the taste buds… It will become even more irresistible with the alterations of Chef Tarik Chelh, guest of Houda Jennane in Sabahiyate:
Passionate about Moroccan gastronomy, this young laureate of the Marrakech Institute of Tourism and Catering has followed several cooking training courses in France. Back home, he reinvents the great classics of Moroccan cuisine to (re)discover them for gourmets and cooking enthusiasts.
To prepare his elaborate recipes, Chef Tarik Chalh does not hesitate to change the strict codes of cooking by modifying a few ingredients, playing on the presentation while keeping the authenticity of the taste… The result seduces foodies, and even skeptical purists… Beginners could take inspiration from his little Chef’s tips to give more flavor to their dishes and above all dare to try these culinary specialties that we fear the most… afraid of missing them!
For the famous “Mrouzia”, sweet savory dish of Eid Al Adha (Festival of Sacrifice), Chef Tarik prefers to replace the lamb shank with the neck, fleshier and more flavorful and easier to taste…
To facilitate the tasting of “Tanjia”, Chef Tarik recommends deboning the pieces of shank which he forms into a sausage and cuts into pieces.
In video: discover the pastilla-style “Trid” or even the mini pastillas revisited chickenstuffed with date paste flavored with Orange blossom water and saffron pistils to replace the icing sugar… And to accompany a scoop of ice cream desserts, mini pastillas with apple compote and Tonka bean, and a saffron crème brûlée…
source: 2M.ma
