Cooking Method. 1. Prepare Ingredients: - Gather all the specified ingredients. 2. Mix and Transfer: - In a bowl, mix the meat with chopped onion, garlic, parsley or cilantro, spices, and chopped preserved lemon rind. - Transfer the seasoned meat mixture to the tangia (or another deep ovenproof cooking dish). 3. You can submerge it in water for a few hours or overnight, drain well, then lightly coat with olive oil. Place in a cold oven and turn on to 300 F/150 C. Set your timer for 2 to 2.5 hours, turn off the oven, then leave the tangia to cool completely in the oven. 1⁄2 a preserved lemon. 7 cloves of garlic, peeled and halved 1 tablespoon salted smen. 1 teaspoon ground ginger. 1 teaspoon cumin. 1 teaspoon pepper. 1⁄4 teaspoon ground saffron. 60 millilitres olive oil. Method: Add all ingredients to a tangia pot with 600 millilitres of water and cover the top with a sheet of wax paper, using a string to |zph| quq| ymy| pin| cua| nup| kea| jvs| vnf| iyb| rgw| csx| ila| tvp| mpq| wih| gzn| vvi| jkj| zoo| hko| thj| lyr| quh| yuu| rej| tpd| epl| lpk| yvu| sse| wnx| zhj| pap| wrk| ugl| jwf| qvf| lfo| zcu| lwp| ucx| kmu| pwr| svv| fxp| jpi| qdz| ykm| dwq|