Entree: Morocco – Moroccan Jewish Cuisine – Couscous Tfaya (Steamed semolina couscous served with spiced meat and a sweet caramelized onion-and-raisin topping)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 45 min

Additional 5 min

Total 2 hrs 20 min

Ingredients

- 3 cups (approx. 420 g) fine couscous
- 3 tbsp (45 ml) olive oil, plus more for drizzling
- 2 lb (900 g) lamb shoulder, trimmed and cut into 1½-inch (3.8 cm) pieces
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 4 cloves garlic, minced, approx. 0.5 oz (15 g)
- 1½ tsp (3 g) ground cumin
- 1 tbsp (15 g) ras el hanout
- 1 cinnamon stick and ½ tsp (1 g) ground cinnamon
- Pinch of saffron threads, steeped in 2 tbsp (30 ml) warm water
- 4 cups (960 ml) chicken or beef stock
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- Salt and freshly ground black pepper to taste
- 1 cup (145 g) raisins (golden or regular)
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) honey or granulated sugar
- 1 large yellow onion, thinly sliced for tfaya, approx. 10 oz (285 g)
- 1/2 cup (60 g) slivered almonds, toasted
- 2 tbsp (30 ml) orange blossom water (optional)
- Fresh cilantro or parsley, chopped, for garnish

Instructions

1. Season the lamb pieces with salt and pepper. In a large heavy pot or Dutch oven heat 2 tbsp (30 ml) olive oil over medium-high heat; brown lamb in batches until well-seared, transfer to a plate.
2. In the same pot add the chopped onion and garlic; sauté until softened and translucent. Stir in cumin, ras el hanout, cinnamon stick, and a pinch of ground cinnamon and cook 1 minute until fragrant.
3. Return the lamb to the pot, add stock and the saffron with its soaking water, bring to a simmer, cover, and cook gently for 1½–2 hours until lamb is tender. About 20 minutes before finishing, add chickpeas to warm through and adjust seasoning.
4. While the lamb cooks, prepare the tfaya: in a large skillet over medium-low heat melt 2 tbsp (30 g) butter with 1 tbsp (15 ml) olive oil. Add the thinly sliced onion for tfaya and cook slowly, stirring occasionally, until deeply golden and caramelized, about 30–40 minutes.
5. When onions are jammy, stir in the raisins, honey (or sugar), a pinch of salt, and a little water if needed; simmer 5–8 minutes until raisins plump. Stir in orange blossom water if using and keep warm.
6. Prepare the couscous: place couscous in a large bowl, sprinkle with a little salt and 2 tbsp (30 g) butter, pour 2½ cups (600 ml) hot stock or boiling water over couscous, cover and let sit 5 minutes. Fluff with fork and steam once more in a couscoussier or over simmering water for 10–15 minutes for light, fluffy grains; fluff again and keep warm.
7. To serve, mound couscous on a large platter, arrange the lamb and chickpeas over the couscous, spoon generous amounts of tfaya (caramelized onion and raisins) on top, and scatter toasted slivered almonds and chopped cilantro or parsley. Drizzle with a little olive oil and serve hot.