Tfaya

Ingredients

• 1 kg (2.2 lb)onions, thinly sliced
• 100 g (3.5 oz)raisins, soaked
• 3 tbspbutter or oil
• 2 tbsphoney
• 1 tspcinnamon
• 1/2 tspginger
• pinchsaffron — optional
• pinchsalt

Method

1. Begin by placing a large, heavy-bottomed skillet or saucepan over low heat. Add 3 tablespoons of butter or oil to the pan and allow it to melt gently. Once the butter has melted, add the 1 kg (2.2 lb) of thinly sliced onions to the pan, stirring to coat them evenly with the fat. Cook the onions slowly, stirring occasionally, until they collapse and turn a rich golden color. The onions should become very soft and slightly caramelized, releasing a sweet aroma.
2. Once the onions have reached the desired golden hue and are soft, add the 100 g (3.5 oz) of soaked raisins to the pan. Stir in 2 tablespoons of honey, ensuring it dissolves and coats the onions and raisins evenly. Sprinkle in 1 teaspoon of cinnamon, 1/2 teaspoon of ginger, a pinch of saffron, and a pinch of salt. Mix everything thoroughly to combine the spices with the onion mixture.
3. Continue to cook the mixture over low heat, stirring occasionally. Allow the ingredients to meld together until the mixture becomes thick, jammy, and glossy. The raisins should plump up, and the onions should be fully infused with the spices, creating a harmonious blend of sweet and savory flavors. The mixture should have a rich, deep color and a fragrant aroma, indicating it is ready.
4. Taste the Tfaya to ensure the flavors are balanced and the onions are sweet without any burnt notes. Adjust the seasoning if necessary, adding a little more honey or salt to taste. Once satisfied with the flavor, remove the pan from the heat.
5. Serve the Tfaya warm, spooned generously over a bed of couscous or alongside mechoui (grilled meat). The sweet, spiced onion and raisin confit should complement the grains or meat with its rich, aromatic profile. Enjoy this traditional Moroccan side dish as part of a flavorful meal.