Moroccan cuisine · Vegetable Dishes

Matisha Mhassla

Tomatoes cooked down with cinnamon and honey into a dark jam, sprinkled with toasted sesame.

Ingredients · for 4 servings

• 1.2 kg ripe tomatoes
• 3 tbsp honey
• 1.5 tsp cinnamon
• 1 pinch saffron threads
• 1 tsp ginger (ground)
• 2 tbsp sesame seeds
• 4 tbsp olive oil
• 1 tbsp butter
• 1 pinch salt

Instructions

1. Score the tomatoes crosswise, blanch for 30 sec., peel, deseed, and roughly dice the flesh.
2. Warm the olive oil and butter in a wide pan, add the diced tomatoes with a pinch of salt, and cook down uncovered over medium heat for 15 min.
3. Stir in the saffron, cinnamon and ginger and simmer for another 15 min., stirring regularly so nothing catches on the bottom.
4. Stir in the honey and continue reducing over low heat for 10–15 min. until the mixture is thick, dark red and glossy, and a drawn line briefly holds its shape on the bottom of the pan.
5. Toast the sesame seeds in a dry pan for 2–3 min., stirring, until golden, and tip immediately onto a plate.
6. Spoon the tomato mixture into a shallow dish, sprinkle with the sesame, and serve lukewarm with meat, couscous, or simply with bread.