Moroccan cuisine · Salads & Mezze

Chlada Chlaguem

Gently caramelized onion strips with raisins, cinnamon and honey, served fully cooled as a mezze.

Ingredients · for 4 servings

• 1 kg onions
• 100 g raisins
• 2 tbsp honey
• 1 tsp cinnamon
• 1/2 tsp ginger (ground)
• 4 tbsp olive oil
• 1 tbsp butter
• 1 tbsp sesame seeds
• Salt, pepper

Instructions

1. Peel the onions, halve them and cut into even strips about 5 mm wide; soak the raisins in warm water for 15 min.
2. Heat the olive oil and butter in a wide pot, add the onions and braise covered over low heat for 20 min. until they collapse and release their juices.
3. Remove the lid, stir in the cinnamon and ginger, and brown the onions uncovered for another 15 min. over medium heat, stirring several times.
4. Fold in the drained raisins and the honey and simmer uncovered for 6–8 min. until the mixture turns deep golden brown and syrupy.
5. Season with salt and plenty of freshly ground pepper and let cool completely to room temperature — this is when the sweetness rounds out.
6. Toast the sesame seeds in a dry pan for 2 min. until golden, scatter over the cold onion confit and serve with flatbread.