Tfaya (Moroccan Caramelized Onion and Raisin Topping)

December 30, 2019

Tfaya (Moroccan Caramelized Onion and Raisin Topping) - kvalifood.com

A Moroccan sweet topping of thinly sliced onions cooked low and slow with raisins, cinnamon, ginger, and honey until jammy and deeply caramelized. Traditionally spooned over couscous with braised chicken or lamb for special occasions. Roots in medieval Almoravid-era cooking.

Makes ca. 1.5 cups / serves 4-6

Ingredients

1 kg yellow onions (~6-7 medium), thinly sliced into half-rings
100 g raisins (golden or dark), soaked in warm water 15 minutes
40 g unsalted butter (or 3 tbsp neutral oil)
2 tbsp honey (or 2 tbsp sugar)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground turmeric (optional)
1 pinch saffron threads (optional, 3-4 threads)
1/2 tsp salt
120 ml water (1/2 cup)
1 tbsp orange blossom water (optional)

Directions

Soak the raisins in warm water for 15 minutes. Drain and set aside.
Melt the butter in a wide, heavy pan over medium heat. Add the sliced onions and salt. Stir to coat, then cook about 10 minutes, stirring occasionally, until soft and translucent.
Reduce heat to low. Add the cinnamon, ginger, turmeric (if using), and saffron (if using). Stir to coat the onions.
Add the drained raisins, honey, and water. Stir, then cover. Simmer on low heat for 30-40 minutes, stirring every 10 minutes, until the onions are deeply golden, jammy, and the liquid has reduced to a thick syrup.
If using orange blossom water, stir it in during the last 5 minutes.
Taste and adjust sweetness or salt. The tfaya should be sweet, fragrant, and deeply caramelized.

Notes

The long, slow cook is essential. Do not raise the heat to rush it.
Keeps 1 week refrigerated. Reheat gently with a splash of water.
Traditional serving: over a mound of couscous alongside braised chicken or lamb, topped with fried blanched almonds.
For a richer version, use butter. For lighter, use olive oil.