Moroccan cuisine · Vegetable Dishes

Tajine Qraa bel Zebib

Pumpkin cubes and plumped raisins slow-cooked with cinnamon and orange blossom water into a sweet, spiced braise.

Ingredients · for 4 servings

• 1 kg Hokkaido pumpkin
• 100 g raisins
• 2 onions
• 1 tbsp cinnamon
• 1 tsp ginger (ground)
• 2 tbsp honey
• 1 tbsp orange blossom water
• 40 g butter
• 2 tbsp olive oil
• 50 g almonds
• Salt

Instructions

1. Soak the raisins in lukewarm water for 15 min, then wash the pumpkin, remove the seeds and cut it, skin on, into 4 cm cubes.
2. Toast the almonds in a dry pan for 3–4 min until golden brown, set aside, then cut the onions into fine half-rings.
3. Heat the butter and olive oil in a tagine and braise the onions with cinnamon, ginger and a pinch of salt for 10 min over gentle heat until soft and fragrant.
4. Add the pumpkin cubes and drained raisins, pour in 150 ml water and cook covered for 20–25 min until the pumpkin is soft but still holds its shape.
5. Stir in the honey and reduce uncovered for another 6–8 min until the liquid turns syrupy and the cubes are deeply caramelized.
6. Remove from the heat, fold in the orange blossom water, scatter over the toasted almonds and serve warm with couscous or bread.