Best 2 Moroccan Jewish Tanzeya Recipes

MOROCCAN JEWISH TANZEYA

Moroccan Jewish Tanzeya image

This spiced chutney made with dried fruit like prunes, apricots, figs and raisins comes from Leetal and Ron Arazi, owners of New York Shuk, a food company specializing in Sephardic and Middle Eastern Jewish cuisines. It's delicious served with chicken, beef or lamb, like the Arazis' lamb shanks with caramelized onions.

Provided by Joan Nathan

Categories condiments

Time 1h15m

Yield 3 cups

Number Of Ingredients 10

Ingredients

1 cup prunes
1 cup dried apricots
1 cup quartered dried figs
1 cup raisins
200 grams sugar (about 1 cup)
1 stick cinnamon
1 whole cardamom pod
1 whole allspice berry
Pinch of dried chile flakes
Pinch of salt

Steps:

In a wide, shallow saucepan, combine prunes, apricots, figs and raisins. Add 2 cups hot water, and allow to rest for 15 minutes.
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.
Discard cinnamon stick and cardamom pod. Allow mixture to cool; if desired, it may be covered and refrigerated for up to 2 weeks.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 0 grams, Carbohydrate 77 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 43 milligrams, Sugar 53 grams

LAMB SHANKS WITH CARAMELIZED ONIONS

Lamb Shanks With Caramelized Onions image

This recipe comes from Leetal and Ron Arazi, owners of New York Shuk, a food company specializing in Sephardic and Middle Eastern Jewish cuisines. Serve it with tanzeya, a spiced chutney made with dried fruit and spices.

Provided by Joan Nathan

Categories dinner, main course

Time 3h

Yield 6 servings

Number Of Ingredients 7

Ingredients

6 lamb shanks, about 1 pound each
Coarse kosher or sea salt
2 tablespoons vegetable oil
4 large onions, halved root to stem and thinly sliced
Pinch of saffron threads
1 cup Moroccan Jewish tanzeya (see recipe)
1 cup blanched whole almonds, toasted

Steps:

Sprinkle lamb shanks with salt to taste; if using kosher lamb, less salt will be needed. In a large, wide casserole with a lid, heat oil over medium-high heat until shimmering. Working in batches, brown lamb shanks on all sides. Transfer lamb to a plate and set aside.
Add onions to pan and sauté until they begin to soften, about 3 minutes. Add 1 cup of water and 1 teaspoon salt. Cover, reduce heat to low and simmer until onions are very soft, about 30 minutes. Meanwhile, heat oven to 275 degrees.
Mix saffron with 1/4 cup water and add to pan. Stir to mix well, 2 to 3 minutes. Add lamb to the onions and mix well. Cover and transfer to oven. Bake until lamb is very tender, about 2 hours.
Stir 1 cup of the tanzeya into onions. Return pan to the oven and bake, covered, until mixture is reheated, about 15 minutes. Garnish with toasted almonds and serve by itself or over couscous.