Moroccan Tfaya Sauce2019-10-24
- Yield: 1
- Servings: 6
- Prep Time: 15m
- Cook Time: 60m
- Ready In: 1:15 h
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This information is per serving.
Couscous Tfaya may be a quite several varied Moroccan Couscous dishes. Not like the well known seven vegetables Couscous, Moroccan Tfaya Sauce is mainly made of dried fruits and onions. It’s a mouth-watering dish that permits your taste lost between unbelievably sweet honeyed raisins and cinnamon mixed with lightweight salty and spicy ingredients.
Since it doesn’t need too many vegetables, several Moroccan families serve it throughout ceremonies, and whenever they need many guests to feed. The method to prepare Tfaya couscous is somehow the same as the method utilized in the original Couscous with vegetables. However, the preparation of the sauce is slightly different.
- 2 large onions 400g chopped
- 400g of dark seedless raisins, soaked in warm water for 20min and drained
- 1 tablespoon of olive oil
- 1 teaspoon of cinnamon
- 4 tablespoons of honey or sugar
- 1 teaspoon of salt
Heat the olive oil in a deep skillet over average heat and place the onions. Cover with a lid and give the onions until they are soft and transparent about 10min. This will allow sweating the onions.
Uncover and add about 6 tablespoons from the vegetable and meat to the raisins, cinnamon, salt, and honey. Leave over low heat and simmer lightly until golden brown, about 35min. Stir infrequently to make sure the onions don’t stick to the bottom of the pan.