Tajine Lham-Lahlou
This second Tajine Lham-Lahlou variation uses tender meat with apples, pears, prunes, and almonds for a lighter fruit profile. Cinnamon and orange blossom water keep the dish sweet and aromatic while the sauce reduces to a glossy glaze.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Brown the meat with butter, onion, cinnamon, ginger, and salt.
Add water and simmer until the meat is tender.
Add apples, pears, prunes, and honey, keeping the fruit pieces intact.
Cook gently until the fruit softens and the sauce turns glossy.
Finish with orange blossom water, sesame, and almonds.
π· Perfect Pairings
Complete your meal with these
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