Tangia is a dish that originally gets its name from a tall, urn-like clay pot. Not to be confused with tagine—another type of cooking vessel—it’s a rich meat-based dish local to Marrakech, and served with a side of bread or couscous. It originated as an outdoor food that was historically cooked in ashes underground. Insider’s Medha Imam heads out to Nomad in the East Village with ABIR, a Moroccan American singer/ songwriter to try out tangia with a side of couscous, see how the iconic dish is made in present day and learn why it's culturally significant.