Moroccan Tagine with Fruit and Honey

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By Claudia Roden

Published 1986

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This fragrant dish, a speciality of Fez, can be prepared with various fruits – apples, pears or quinces, for example. Below is a version using prunes, a local favourite, particularly good as a winter dish. Honey is used in this dish in rather an unexpected way, its sweetness sometimes threatened with a little ginger and much pepper. Saffron is traditionally added, but its taste is almost lost among the rich flavours and its high cost therefore makes it, in my opinion, optional.