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Tanzie
Orly Pely Bronshtein

This Moroccan delicacy is served on couscous for festive occasions.
 

Ingredients (serves 4-6)
  • 200 g (7 oz) assorted dried fruit (figs, ginger, prunes, raisins)
  • 1/2 cup dry red wine
  • 1 cinnamon stick
  • 1 large onion, sliced
  • 1 tablespoon olive oil
  • 3 tablespoons silan (date honey) or regular honey
  • 100 g (31/2 oz) assorted roasted nuts (pecans, walnuts, pistachio)
  • To serve:
  • 1 packet instant couscous
  1. Soak dried fruit and cinnamon stick in wine for 1 hour.
  2. Prepare instant couscous according to manufacturers' instructions.
  3. Heat olive oil in a frying pan and sauté onion until golden. Add silan or honey and the dried fruit and cook 3-4 minutes, until the wine turns syrupy and is partially absorbed into the fruit. Add nuts and sauté for a 1-2 minutes until glazed.
  4. Transfer couscous to a deep serving dish, arrange tanzie on top and serve.
photo: Daniel Layla
 
 
 
 




 


 

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