Morocco Food | Morocco Cuisine | Morocco Recipes

Spiced Onions with Honey

February 1st, 2007

Besla M’assala
This surprising dish does not have a very appealing color – the spice mixture turns the onions dark brown – but don’t be put off because it is quite luscious. Traditionally it is served with plain fried fish, but it is particularly good with Squabs Stuffed with Couscous. Serves 4

ingredients

• 4 tablespoons extra virgin olive oil
• 6 medium-sized onions (about 900 g/2 lb) thinly sliced
• 1 ½ teaspoons ras el hanout
• sea salt
• 2 tablespoons good runny honey

preparation

• Put the oil and onions in a large saute pan, add 350 ml/12 fl oz water and place over a medium high heat. Stir in the ras wl hanout and a little sea salt. Bring to the boil, cover and leave to boil for 15 minutes. Reduce the heat to medium low and simmer, stirring regularly, until the onions become quite mushy. This will take 20 – 30 minutes.
• Uncover the pan, increase the heat a little and cook, stirring continuously, for about 5 minutes to reduce the sauce further if needed. Add the honey and leave to bubble for a few more minutes. Taste and adjust the seasoning if necessary. Serve very hot.

Entry Filed under: Side Dishes