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Mrouzia, also known as M’rouzia, is a sweet and spicy Moroccan tagine that is traditionally made in the days following the Islamic holiday of Eid Al Adha or Eid Al Kabir.
During this season, lamb is most popular, but beef or goat meat can also be used. It can also be served for a family dinner or a special occasion meal, and it can be made a day or two ahead of time because the flavors improve with time.
Mrouzia Recipe
Mrouzia is one of the most important Moroccan dishes. It’s a sweet and salty meat tajine made with a ras el hanout spice blend, honey, cinnamon, and almonds. Tunisia also prepares it, but in a different way.
This tajine is a traditional dish of the Eid al-Adha Muslim festival in Morocco (Festival of Sacrifice). It is frequently made of lamb from animals sacrificed ritually during the festival.
Ingredients Used In Making Mrouzia
Ras El Hanout, a Moroccan spice blend, is a key ingredient in mrouzia. Saffron also contributes to the distinct flavor of mrouzia. In the days before refrigeration, the generous seasoning and honey served as preservatives. Fatty cuts of meat have traditionally been used for the same purpose.
How To Prepare Mrouzia
Wash, drain, and pat dry the meat ideally the night before, but at least several hours ahead of time. Combine the spices and rub evenly over the meat. Cover and chill until ready to cook.
You can also fry the almonds ahead of time rather than adding them directly to the sauce. Cover the fried almonds until they are completely cool and ready to use as a garnish.
This dish is best prepared a day ahead of time because it tastes twice as good the next day. You can serve it with rice, couscous, or bread.
Ingredients
- 3 pounds lamb shoulder neck, or shanks, cut into 3-inch pieces
- 2 teaspoons Ras el Hanout
- 2 teaspoons ground ginger
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon saffron threads crumbled
- 2 medium onions grated
- 3 cloves garlic finely chopped
- 1/2 cup unsalted butter
- 2 small cinnamon sticks
- 3 cups water
- 1 1/2 cups sultana raisins
- 1/2 cup honey or to taste
- 1 teaspoon ground cinnamon
- 1/2 cup blanched almonds
Instructions
- Mix the seasoned meat in a heavy-bottomed pot with the onions, garlic, butter, and cinnamon sticks. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns. Add the 3 cups of water, cover, and bring to a simmer.
- Cook for about 2 hours, or until the meat is tender. Add the raisins (drained), honey, and cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.) If necessary, add additional water to just cover the raisins.
- Cover the pot and simmer for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.
