Moroccan Jewish Tanzeya

Moroccan Jewish Tanzeya

“Crafting Couscous: No Grain, No Gain” via The New York Times


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


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