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Libyan Mrouzia
Mrouzia is a traditional Moroccan and Libyan sweet and savory tagine, typically made with lamb, honey, raisins, and almonds. This Libyan version often incorporates aromatic spices for a rich, festive flavor.
๐ง ์ฌ๋ฃ
- 1.5 kg Lamb shoulder(cut into large cubes)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 1 tablespoon Ginger(freshly grated)
- 150 ml Honey
- 100 g Raisins
- 100 g Almonds(blanched and slivered)
- 2 pieces Cinnamon sticks
- 1 teaspoon Turmeric
- 0.5 teaspoon Saffron threads(soaked in warm water)
- 3 tablespoons Olive oil
- 500 ml Water
- to taste Salt
- to taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat olive oil in a tagine or heavy-bottomed pot over medium-high heat. Brown the lamb cubes on all sides.
- 2
Remove lamb and set aside. Add chopped onions to the pot and sautรฉ until softened, about 5-7 minutes.
- 3
Add minced garlic and grated ginger, cooking for another minute until fragrant.
- 4
Return the lamb to the pot. Add cinnamon sticks, turmeric, salt, and pepper. Pour in the water and bring to a simmer.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure lamb is mostly submerged in liquid. - 5
Cover the pot and reduce heat to low. Simmer gently for 1.5 to 2 hours, or until the lamb is very tender.
๐ก ์ ๋ฌธ๊ฐ ํ: Stir occasionally and add more water if the stew becomes too dry. - 6
In the last 30 minutes of cooking, stir in the honey, raisins, and saffron water.
- 7
Just before serving, stir in the slivered almonds. Adjust seasoning if needed.
๐ก ์ ๋ฌธ๊ฐ ํ: Toast almonds separately for extra crunch if desired.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a richer flavor, use lamb with some fat.
- โAdjust the amount of honey to your preference for sweetness.
- โMrouzia is often served during special occasions and Eid al-Adha.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add dried apricots along with the raisins.
- Use beef or chicken instead of lamb for a different flavor profile.