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Candied meat with almond and raisins

Original name
Mrouzia Morocco
What better than the « Mrouzia » to illustrate the mastering of sweet and salty in Moroccan cuisine.
Bones are highly appreciated to prepare this "Mrouzia". The reason is simple, they give a lots of flavor to this dish. Thus, a small amount of meat is left on the bones. The rest is used in other dishes (ground meat, #skewers# ...).

Add to the meat raisins, cinnamon, honey, almonds (without skin) and the other ingredients. Simmer slowly over low heat until getting a short broth. A sauce whose the texture and flavor are concentrated.

The "Mrouzia" can be kept for a long time in the refrigerator. Take out some of "Mrouzia", warm it and serve it. rnInstead of eating it the same day when it is prepared, it is advisable to keep it for a while (1 day) so that the different flavors mingle and soak into the meat.

This dish is mainly prepared for the fest of "Aid El Kebir".
In the local culture - For special occasions
Regions - Marrakesh
- Rabat,Sale
- Fes, Meknes
Special occasion - Feast of the sacrifice (Eid al Adha)
SpicyWell spicy
How to eat it - Dipping bread
Caloric valueVery High
Temperature - Hot
Allergy - Contains nuts (example: Almond)
Difficulty of preparationDifficult
Cooked - Raw - Cooked
Ustencile - Pressure cooker or pot

Side food

Homemade bread

Even today, the majority of Moroccan families still prepare homemade bread. And they do it everyday!

Mint tea

Famous the whole world, it doesn't need to be introduced anymore. The mint tea is the first ambassador of the cuisine and the art of living of Morocco.

Related food

The guide of gastronomy of Morocco