📝 About This Recipe
Hailing from the grand culinary traditions of Morocco, Couscous Tfaya is a masterpiece of contrast, featuring fluffy semolina grains topped with tender meat and a luscious jam-like 'Tfaya' of caramelized onions and raisins. This dish is the epitome of the Maghrebi 'sucré-salé' (sweet and savory) flavor profile, traditionally reserved for weddings, celebrations, and honored guests. The warmth of ginger, saffron, and cinnamon melds with the natural sweetness of the onions to create a deeply aromatic and comforting experience.
🥗 Ingredients
The Meat and Broth
- 2 lbs Lamb shoulder or Beef shank (cut into large chunks)
- 1 Yellow onion (grated)
- 1 teaspoon Ginger powder
- 1 teaspoon Turmeric
- 1/2 teaspoon Saffron threads (crushed)
- 1 bouquet Cilantro and Parsley bundle (tied with kitchen twine)
- 3 tablespoons Vegetable oil
- to taste Salt and Black pepper
The Tfaya (Sweet Topping)
- 4 large Red or Yellow onions (thinly sliced into half-moons)
- 1 cup Golden raisins (soaked in warm water for 15 minutes)
- 2 tablespoons Butter (unsalted)
- 1.5 teaspoons Ground cinnamon
- 3-4 tablespoons Granulated sugar (or honey for depth)
- 1 tablespoon Orange blossom water (optional but highly recommended)
The Couscous and Garnish
- 500 grams Dry Couscous (fine or medium grain)
- 1/2 cup Blanched almonds (fried until golden brown)
- 3 Hard-boiled eggs (halved for decoration)
- 1 teaspoon Smeg (preserved butter) (or regular butter for the grains)
👨🍳 Instructions
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1
In a heavy-bottomed pot or the base of a couscoussier, heat the vegetable oil over medium-high heat. Brown the meat chunks on all sides until a deep crust forms.
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2
Add the grated onion, ginger, turmeric, saffron, salt, and pepper. Stir for 3-5 minutes until the onions soften and the spices become fragrant.
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3
Pour in about 1.5 liters of water and add the herb bouquet. Bring to a boil, then reduce heat to low, cover, and simmer for about 60-75 minutes until the meat is tender.
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4
While the meat cooks, prepare the Tfaya. In a separate large skillet, melt the butter and add the sliced onions. Cover and cook over low heat for 20 minutes, stirring occasionally until they are completely translucent and soft.
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5
Drain the soaked raisins and add them to the onions along with the cinnamon, sugar (or honey), and a ladle of the meat broth. Cook uncovered, stirring frequently, for another 15-20 minutes until the liquid has evaporated and the onions are dark amber and jam-like.
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6
Stir the orange blossom water into the Tfaya during the last minute of cooking. Set aside and keep warm.
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7
Prepare the couscous. Place the dry grains in a large wide bowl (Gassa). Sprinkle with a little water and a tablespoon of oil. Rub the grains between your palms to ensure they are separated and lightly coated.
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8
Steam the couscous in the top of the couscoussier over the simmering meat broth for 20 minutes once steam begins to rise through the grains.
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9
Remove the couscous steamer, return the grains to the large bowl, and sprinkle with salted water. Fluff with a fork or your hands (carefully!) to break any lumps. Let it rest for 10 minutes, then steam a second time for another 15-20 minutes.
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10
Once the meat is butter-tender, remove the herb bouquet from the broth. Taste the broth and adjust salt if necessary.
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11
For the final assembly: Toss the steamed couscous with a bit of butter or Smen to make the grains glisten.
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12
Mound the couscous on a large communal platter. Create a well in the center, place the meat inside, and drizzle generously with the aromatic broth.
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13
Top the meat with a generous heap of the sweet Tfaya. Garnish the edges with fried almonds and halved hard-boiled eggs.
💡 Chef's Tips
For the best flavor, use red onions for the Tfaya as they have a higher sugar content and caramelize beautifully. If you don't have a traditional couscoussier, you can prepare 'instant' couscous, but steam it briefly with a cinnamon stick to mimic the authentic aroma. Be patient with the onions; true Tfaya shouldn't be burnt, just deeply caramelized and soft. Always rub the couscous grains with oil before steaming to prevent them from clumping together. If the broth is too thin, remove the lid during the last 15 minutes of meat cooking to reduce it slightly for a more concentrated flavor.
🍽️ Serving Suggestions
Serve with a side of chilled Lben (traditional Moroccan buttermilk) to balance the richness. A fresh Moroccan tomato and cucumber salad provides a crisp, acidic contrast to the sweet Tfaya. Pair with hot Moroccan Mint Tea served in traditional glasses. For a festive touch, serve on a hand-painted ceramic 'Gassa' platter. Offer extra warm broth in a side bowl for guests who prefer a 'wetter' couscous.