Tfaya, or onion confit (seen in the photo under the chickpeas), is the crowing glory to any Moroccan tagine or couscous platter, and a great accompaniment to any roast. So easy to make too!
3 onions, white or purple , sliced
3T olive oil
1 cup golden raisins, soaked
1 1/2 cup honey (Marrakech version)
1 T ground ginger
sprinkle of orange blossom water (if you have it)
1 T black pepper
1 T cinnamon (or cinnamon stick)
pinch saffron (optional)
Saute and simmer the onions in the olive oil until they are transparent.
Add honey, raisins, ginger, orange blossom water, pepper, cinnamon stick, turmeric and salt Stir occasionally. Let simmer until the juice starts to be honey-like; around 10 minutes. Simmer until the juice starts to thicken and the onions are like marmalade.
Serve with tagines or couscous.