This is a sweetish, rich, luxe topping that can be used a bunch of different ways.
I’ve had this batch slathered onto bread, and used as a topper for a veggie-based couscous dish coming next week. In restaurants, I’ve had it as a sort of dip for roasted meats as well.
gluten-free, vegetarian
Moroccan Tfaya Dressing
1/2 cup golden raisins
3 small red onions, peeled and sliced thinly
2 Tbsp butter
2 Tbsp honey
1/2 cup water
Generous amount black pepper
1 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp ground turmeric
Generous pinch salt
Pinch saffron threads
Slice the onions thinly and add to a pot over medium heat. Add the rest of the ingredients (minus the saffron) and simmer :30 – 1:00 or until the onions are on their way to breaking up and the liquid has reduced to a thick syrup. Add the saffron in the last 10-15 minutes.
Serve over next week’s couscous dish, slathered on bread, as a dip for meats or tossed into scrambled eggs.
Serves 4 – 6
Gastography 