Moroccan Jewish Tanzeya
- Total Time
- 1 hour 15 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:3 cups
- 1cup prunes
- 1cup dried apricots
- 1cup quartered dried figs
- 1cup raisins
- 200grams sugar (about 1 cup)
- 1stick cinnamon
- 1whole cardamom pod
- 1whole allspice berry
- Pinch of dried chile flakes
- Pinch of salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
388 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 101 grams carbohydrates; 7 grams dietary fiber; 83 grams sugars; 3 grams protein; 36 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a wide, shallow saucepan, combine prunes, apricots, figs and raisins. Add 2 cups hot water, and allow to rest for 15 minutes.
- Step 2
Add sugar and remaining ingredients. Place over high heat and bring to a boil. Cook, stirring, for 5 minutes. Reduce heat to low and simmer, uncovered, until water has almost completely evaporated, 45 minutes to 1 hour.
- Step 3
Discard cinnamon stick and cardamom pod. Allow mixture to cool; if desired, it may be covered and refrigerated for up to 2 weeks.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Lois
I found a recipe for lamb shanks with caramelized onions- I'm assuming it's Joan Nathan's. Step 4 says to stir a cup of tanzeya into the onions. Return pan to oven and bake, covered until mixture is reheated, @ 15 minutes. I'm assuming you have the rest of the recipe- steps 1-3.
dimmerswitch
Recipe by NY Shuk & in early days of business, as in 2019, owners sold this in jars. So good. No longer part of product line. (They have great products & Preserved Lemon Paste is fantabulous.) Good w/the shank recipe and also versatile chutney-like condiment. My notes: 1) rough chop prunes, 'cots, figs, 2) use CA (more tart) vs Turkish style apricots, 3) use sultanas (white) vs brown raisins, 4) cut sugar to maybe 2/3 C. Be sure to see Step 2 - add water as needed while simmering.
Francis Nas
The fruits contain enough sugar there is no need for even an ounce of sugar. I barely added a spoon of brown sugar and it was way too sweet.
Lesley
Made this to add to the caramelized onion lamb shank recipe. It is delicious. But when simmering the 40 minutes I found it got too dry so I set the timer for every 10 minutes to keep an eye on it and added 1/4 c. Water a few times. It was great.
K
Same photo for this (tanzeya) as for Joan Nathan recipe for lamb shanks. And, no further info re: how this intended to be used/served.
Lois
I found a recipe for lamb shanks with caramelized onions- I'm assuming it's Joan Nathan's. Step 4 says to stir a cup of tanzeya into the onions. Return pan to oven and bake, covered until mixture is reheated, @ 15 minutes. I'm assuming you have the rest of the recipe- steps 1-3.
Private notes are only visible to you.
Advertisement
