If you look closely, you'll see rows of clay pots cooking in little eateries in the back streets of the medina. They say the tanjia is a dish unique to Marrakech, but it's hard to find in almost any restaurant on the tourist track. The Tanjia offers one choice with beef; it's cooked for hours in the clay pot and comes out tasty enough, but probably won't be your absolute favorite Morroccan dish. So add the pigeon pie and a tagine with lamb, dates or prunes, and you'll have a nice meal at the Tanjia. Around 9 pm, the belly dancers show up in force on the upper floor for an energetic performance.