Here is a new recipe from my dear friends Myriam, Lalla Fatima and Touria! We made this recipe last May during my culinary trip to Casablanca and Rabat (see the culinary trip HERE!). A delicious Moroccan recipe that can be used as a side dish for couscous. There is even a couscous composed only of semolina and tfaya (the couscous tfaya). I can’t tell you how amazing this cinnamon raisin caramelized onion recipe smells. A real delight and a real torture if you try to resist it! Because we can imagine accompanying it for other dishes!
Recipe of the tfaya:
-1-1,2kg of white onions
-3 cinnamon sticks
-salt, black pepper
-1 cube of saffron (or a few pistils of saffron or fake saffron powder)
-50g of butter
-3 tablespoons of oil
-50 to 100g of raisins (to taste)
-1 tablespoon cinnamon powder (not bulging)
-4 large tablespoons of sugar
Peel the onions and cut them into strips.
Put them in a large saucepan over moderate heat.
Add butter, oil, cinnamon sticks, salt, pepper and saffron cube.
Stir well and let cook, stirring occasionally to prevent the onions from burning.
When onions are cooked through (soft to the touch), add raisins and cinnamon powder.
Add powdered sugar and increase heat.
While stirring constantly, let the sugar caramelize slightly.
All the water in the onions should evaporate and the fat should return to fry and caramelize the onions.
It’s ready when there’s no liquid at all but good fat! Then you have to adapt it to your own taste! I loved it when the onions were well caramelized and the onions became translucent with fat!
We will then see the couscous that we will accompany with this tfaya, amazing! Thanks to Myriam and Touria!