Tanzeya; A Moroccan Stew of Dried Fruit,
Caramelized Onion and Nuts

It is sweet, savory, full of spice, and deep caramelized flavors. A traditional Moroccan dish made in Ron’s family for Rosh Hashana or Passover. Enjoy as a side dish for a festive meal or turn any meal into a festive one by adding the tanzeya to the table.

Tanzeya

1 cup prunes

1 cup dried apricots

1 cup dried figs

1 cup raisins

¾  cup sugar

1 teaspoon Ras El Hanout or Kafe Hawaij

Pinch of dried chile flakes

Pinch of salt

1 onion

1 cup whole peeled almond

Sunflower oil (or other flavorless oil) for frying

½ cup water

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Cut the onion in half and slice thinly. Heat up a pan and add the onion, salt lightly and stir. After 2-3 minutes add 3 tablespoons of oil. Cook on high heat until the onions are completely soft & golden brown. Set aside.

Soak the dried fruits separately, in boiling water for 10-15 minutes and strain. In a medium size pot, place the sugar, let dissolve and lightly caramelize. Add the water, ras el hanout and bring to a boil. Make sure all the sugar has dissolved and add the dried fruits.

Lower the heat to a minimum and cook until all the water evaporates and the tanzeya is sticky and shiny. 

Make sure to stir every now and then, so it won’t stick to the bottom of the pan, but not too often so it will lose the shape of the fruits.

Fry the almonds in oil until lightly golden. Mix the almonds with the cooked Tanzeya, while still hot. You can also roast the almonds in a 325F-preheated oven until they are lightly golden instead of frying or garnish with chopped pistachios.

-You can also use lamb/beef/chicken in the tanzeya for a showstopper dish.