Moroccan cuisine · Vegetable Dishes

Tajine Bsal bel Zbib

Onion strips slowly braised into a dark confit, sweetened with raisins, cinnamon, and honey.

Ingredients · for 4 servings

• 1.5 kg onions
• 100 g raisins
• 3 tbsp honey
• 1 tsp cinnamon
• 1 pinch saffron threads
• 1 tsp ground ginger
• 50 g almonds
• 1 tbsp butter
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Soak the raisins in warm water for 15 minutes; peel the onions, halve, and cut into 5 mm thick strips.
2. Warm olive oil and butter in a wide braising pot, add the onions with salt, and let them collapse covered over low heat for 20 minutes.
3. Remove the lid, sprinkle in saffron, cinnamon, ginger, and pepper, and continue braising the onions uncovered for 25 minutes, stirring often, until golden brown and jammy.
4. Stir in the drained raisins and the honey and let caramelize over low heat for another 10 minutes until the mixture is deep and glossy.
5. Toast the almonds in a dry pan for 3–4 minutes until golden brown, let cool briefly, and roughly chop.
6. Arrange the onion confit in the tajine, sprinkle with the almonds, and serve warm with flatbread or couscous.