This urn-shaped terra cotta cooking vessel is also the name of the stew traditionally cooked inside. Like the Tajine, the Tanjia is both a dish and its vessel.
Unlike the Tagine, the Tanjia relies on the low heat of smoldering ashes to cook its contents and therefore takes longer to prepare.
But, the Tanjia yields meat so tender it practically melts in your mouth. The Bazaar proudly brings a collection of traditional and classy Tanjia vessels.
Available in two sizes, you can choose the Tanjia that best suits your needs. Try your hand at cooking Moroccan style or use our Tangia as a decorative piece of crockery.