Tangia

Yesterday I tried out our "tangia."  My husband bought one when we were there last (July 2011), but it was too large for him to carry back (I left a few weeks before he did).  Sadly, he had to go back recently because my dear father-in-law passed away, and he brought it back with him.

I followed the recipe I found (almost all of them are the same), but I think the smen I used was maybe no good anymore.  Pity, because the meat was very tender, but next time insha Allah I'll try lamb and NO smen, and see how it is.  My mom & her friend loved it though, and her friend said she'd come over for it any time. 

I placed it in the oven as I had read (turn oven on to 450, then drop it immediately to 250 after putting the tangia in and let it cook for 4-5 hours.  I cooked mine for 5).  So, this was a first attempt, and next time will, insha Allah, but better.

(now if I could only master the khubz.....)