Tangia is an urn-shaped terra cotta cooking vessel, used in the cuisine of Marrakech, in Morocco, as well as the name of the stew cooked in this pot. Despite the similarity in name it is not the same as a tagine, the conical vessel used across Morocco.
Tangia have a deep, rounded body with a narrow neck and no lid. The dish with which it shares its name is a slow-cooked meat stew, often lamb, cooked in the vessel. Tangia is traditionally slow-cooked in the ashes of a communal oven or a hammam (public bathhouse), taking several hours to achieve a tender, flavorful result. The tangia is considered a bachelor’s dish in Moroccan culture, often prepared by men.