Cow trotters or beef feet ... have you ever tried this recipe easy and flavorful?

 

 

This is a quick and easy recipe for making beef feet or cow trotters. It’s healthy and very nutritious. Rich in zinc and magnesium, cow trotters stew helps boost the immune system to fight illness. Phosphorus helps the body build healthy bones and teeth, while selenium is a powerful antioxidant. This can be paired with rice, salads, or any compliment of your choice.

Tanjia Hargma is a variation of the traditional Moroccan Tanjia, but instead of using lamb or beef, it is made with hargma, which refers to beef feet or head. This dish is often enjoyed for its deep, earthy flavors and the way it transforms often-overlooked parts of the animal into a flavorful delicacy. It’s usually slow-cooked in a tanjia (a clay pot) over hot ashes in a communal oven or a slow-cooker at home.

Moroccan Tanjia with Chickpeas is a flavorful, slow-cooked dish traditionally made with lamb or beef, spices, and chickpeas. It’s slow-cooked in a tanjia (a clay pot) and often taken to communal ovens where it’s cooked over ashes for several hours, creating a tender and aromatic meal. Here’s how to make Tanjia with Chickpeas at home:

Ingredients:

• 1 kg of hargma (a mix of feet and/or head of lamb or beef; meat can be added), thoroughly cleaned
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1 teaspoon turmeric
• 1/3 teaspoon ground cinnamon
• 1 cinnamon roll
• 1 teaspoon paprika
• 1 teaspoon black pepper
• Salt to taste
• A half preserved lemon, quartered
• A pinch of saffron threads, soaked in warm water
• 1 cup dried chickpeas (soaked overnight)
• 2 cups water to 4 cups depending on the cooking methode

Instructions:

1. Prepare the Meat and Marinade:

• In a large bowl, combine the meat pieces/cow trotters with minced garlic, ground cumin, ginger, turmeric, paprika, black pepper, and salt.
• Add the cinnamon, saffron with its soaking water.
• Massage the spices into the meat to coat it evenly.
• Toss everything together to ensure the offal is well-coated with the spices
• If you have time, cover the bowl and let the meat marinate in the refrigerator for at least 1 hour for deeper flavor.

2. Prepare the Tanjia:

• In a tanjia (traditional clay pot) or a heavy-bottomed pot, combine the meat with its marinade, olive oil.

• Add the quartered preserved lemon to the pot. This adds a salty, tangy flavor that complements the richness of the cow trotters.
• Pour in about 2 cups of water to help the meat cook slowly and develop a rich, tender texture.

3. Slow Cook the Tanjia:

·       In a tanjia (traditional clay pot) or a heavy-bottomed pot or Dutch oven, add the meat mixture along with the chickpeas.

• Add the preserved lemon quarters for additional flavor.

• If using a traditional tanjia, cover it with parchment paper and secure the lid. The traditional way is to take the tanjia to a communal oven, where it will be cooked slowly over hot ashes for several hours (4-6 hours).
• If cooking at home, place the tanjia or pot over low heat on the stove, or in an oven preheated to 300°F (150°C), and let it slow-cook for 3-4 hours, until the cow trotters are very tender. Check occasionally to ensure there is enough liquid, adding more water; not a lot if needed.

• If you don’t have time; use a pressure cooker: put all the ingredients: add the meat mixture along with the chickpeas. Add the preserved lemon quarters for additional flavor. Add water; 2 to 3 cups; olive oil then let it over medium heat for about one hour and a half or 2 hours or until the meat is tender.

4. Finish and Serve:

• Once the hargma is tender and the sauce has reduced to a thick, flavorful gravy, remove the tanjia from the heat.
• Taste and adjust seasoning, adding more salt as needed.
• Serve the Tanjia Hargma hot, garnished with additional preserved lemon wedges if desired.

Serving Suggestions:

• Serve Tanjia Hargma with Moroccan khobz (bread) to soak up the rich sauce. It’s often enjoyed with tea or accompanied by a simple Moroccan salad like Taktouka or Zaalouk.
• This dish is perfect for communal eating, with family and friends gathering around the pot and sharing the meal together.

Notes:

• The slow cooking in a tanjia or similar clay pot is essential to achieve the tender, melt-in-your-mouth texture typical of this dish.
• Soaking dried chickpeas overnight ensures they cook fully in the dish. If using canned chickpeas, add them in the last 30 minutes of cooking to prevent them from becoming mushy.
• Don’t use any onions or parsley or cilantro in this recipe.
• Use always water no old broth.

Tanjia with Chickpeas is a hearty and aromatic dish that brings out the best in Moroccan spices, preserved lemon, and tender meat, creating a meal that’s deeply satisfying and perfect for family gatherings.