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  The ferrane is not the only public place where food is cooked. The local Hammam, or bathhouse, may seem like a strange place to set-up kitchen, but the well-tended fire used to heat the water is a perfect spot to simmer a delicious, slow-cooked Tangia. Special to Marrakech, Tangia Marrakshia—not to be confused with tagine—is cooked in a deep, long-necked pot, covered with paper and tied tightly with a string. This special dish is made with lamb, garlic, preserved lemons, saffron, glugs of olive oil and a mixture of a dozen spices appropriately named Ras al Hanout—Head of Shop.

  What we found:

  

  Silver Lotus Engraved Moroccan Hammam Bowl

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  $55.00

  

  Moroccan Ivory Najmah Tadelakt Ceramic Canister

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  $65.00

  

  Four Petals Silver Moroccan Hammam Bowl

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  $55.00

Photography by Shantanu Starick