Those who read this blog regularly will recognise a theme… Yes, another Middle Eastern dish, this time from Morocco. I do love sweet with savoury and this dish is perfect in that regard, provided you get the balance right. Therefore, make sure you taste it at the end and add the right amount of salt and pepper.
The secret to this dish, and many like it, is not to rush the cooking. Cook the chopped onions slowly so they melt into the sauce; and gradually reduce the sauce at the end until it is rich and caramelised and the baby onions are lovely and soft. Continue reading