Dish

Tfaya

Caramelized Onion and Raisin Sauce

Tfaya is a slow-cooked dish that is made by caramelizing onions in a mixture of butter and oil. Once the onions are caramelized, they are mixed with spices such as cinnamon, ginger, and saffron, and then simmered with chicken or lamb. Raisins and honey are added towards the end of the cooking process to give the dish its sweet flavor. Tfaya is typically served with couscous, which is a staple in Moroccan cuisine.

African cuisine› North African cuisine› Moroccan cuisine

Side Dish

Origins and history

Tfaya is a traditional dish from the city of Marrakech in Morocco. It is believed to have originated during the 16th century when the city was a major trading hub for spices and other goods. The dish is typically served during special occasions such as weddings and religious holidays.

Dietary considerations

Tfaya is a gluten-free dish that is also dairy-free if made with oil instead of butter. It is a good source of protein and fiber from the chicken or lamb and the couscous.

Variations

There are many variations of Tfaya, with some recipes calling for the addition of chickpeas, almonds, or prunes. Some recipes also use beef instead of chicken or lamb.

Presentation and garnishing

Tfaya is typically served in a large communal dish with the couscous in the center and the chicken or lamb and onions arranged around it. It is often garnished with toasted almonds or sesame seeds.