A Masterpiece of Sweet and Savory Flavors

This iconic dish is the star of Moroccan celebrations. It features tender, slow-cooked meat in a golden ginger and saffron broth, topped with honey-glazed prunes and crunchy toasted almonds.

​🛒 Ingredients

🥩 The Meat: 1kg Lamb or Beef (Shoulder or neck cut).
​🧅 The Base: 2 Large Onions (finely chopped) + 🧄 3 Cloves of Garlic (crushed).
​🏺 The Spices: 🫚 Ginger + 🟡 Turmeric + 🥢 Saffron threads + 🧂 Salt & White pepper.
​🧈 The Fat: 🫒 Olive oil + 🧈 1 tbsp Smen (Moroccan preserved butter).
​🌑 The Topping: 200g Dried Prunes + 🥢 1 Cinnamon stick + 🍬 2 tbsp Honey or Sugar.
​🥨 The Crunch: 🥣 Toasted Sesame seeds + 🥜 Fried blanched Almonds.

👨‍🍳 Preparation

1. Searing the Meat & Aromatics
   ​In a heavy-bottomed Tagine or pot, sauté the chopped onions and garlic in olive oil and smen. Add the meat and sear it on all sides until it takes on a golden color. Stir in the ginger, turmeric, and saffron. Let the spices toast slightly with the meat to release their full aroma.

2. The Slow Braise
   ​Cover the meat with enough water (but don’t drown it!) and add a bundle of fresh parsley. Cover the Tagine and let it simmer on low heat for about 1.5 to 2 hours. The secret is a slow cook until the meat is incredibly tender and the sauce (Tegmira) becomes thick and oniony.

3. Caramelizing the Prunes & Assembly
   ​In a separate small saucepan, boil the prunes in a bit of water until soft. Drain most of the water, then add a ladle of the savory meat broth, the cinnamon stick, and honey. Let them simmer until the prunes are shiny and glazed. To serve, place the meat in the center, top with the caramelized prunes, and garnish with toasted sesame and crunchy almonds.