Lham lahlou

Origins and history

Lham lahlou has been a traditional dish in Morocco for centuries. It is believed to have originated with the Berber people of the region, who used lamb and dried fruits as staple foods. The dish was later adapted by the Arab conquerors, who added spices and honey to the recipe.

Dietary considerations

Gluten-free

Variations

There are many variations of Lham lahlou, depending on the region and the cook. Some recipes call for the addition of nuts, such as almonds or pistachios, while others use beef or chicken instead of lamb. Some cooks also add saffron or ginger to the dish for added flavor.

Presentation and garnishing

Lham lahlou is typically served in a large tagine, which keeps the dish warm and adds to its rustic charm. The dish is garnished with fresh parsley and cinnamon sticks, which add a festive touch to the dish.

Tips & Tricks

To make the lamb extra tender, marinate it in a mixture of yogurt and spices for several hours before cooking. Be sure to cook the lamb over low heat for at least 2 hours to ensure that it is tender and flavorful.

Side-dishes

Couscous or rice are the traditional side dishes for Lham lahlou. The couscous is typically steamed and served on the side, while the rice is flavored with saffron and cinnamon.

Drink pairings

A sweet red wine is the perfect drink pairing for Lham lahlou. The fruity and sweet flavor of the wine will complement the sweet and savory flavors of the dish.

Delicious Lham lahlou recipes

More dishes from this category... Browse all »

More cuisines from this region... Browse all »