Moroccan · Condiment
Caramelised Onion & Raisin Relish (Tfaya-Style)
This sweet-savoury relish takes the famous couscous tfaya — onions slow-cooked to melting sweetness with raisins, honey, cinnamon and saffron — and turns it into a jar of condiment to spoon over roast meats, couscous or sandwiches. Deeply caramelised and warmly spiced, it is the sort of thing that lifts a plain roast chicken into something festive.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Serves
- 8
- Level
- Medium
Ingredients
- 1 kg onions, thinly sliced
- 80 g raisins, soaked
- 3 tbsp olive oil and 30 g butter
- 2 tbsp honey
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- Generous pinch of saffron, bloomed
- 1/2 tsp salt
- 1 tbsp orange-blossom water (optional)
Method
- 1
Sweat the onions
Cook the sliced onions gently in the oil and butter over low heat, covered at first, for 20 minutes until collapsed and translucent.
- 2
Spice
Stir in the cinnamon, ginger, saffron water, salt and drained raisins.
- 3
Caramelise
Uncover and continue cooking, stirring often, for 20–25 minutes until deep golden, jammy and sweet.
- 4
Honey and finish
Stir in the honey and orange-blossom water and cook a few more minutes until glossy and thick.
- 5
Store
Cool and pack into a jar; it keeps in the fridge for a week and improves after a day.
Chef's tips
- Cook the onions low and slow — real depth comes from patience, not high heat.
- Soak the raisins so they plump and stay juicy rather than drying out in the pan.
- Add the honey towards the end so it glazes rather than scorching.
Frequently asked questions
What do I serve it with?
Spoon it over roast or grilled chicken and lamb, pile it onto couscous, tuck it into sandwiches and wraps, or serve alongside cheese. It is the classic topping for tfaya couscous.
Can I make a big batch?
Yes, it scales well and freezes. Cool completely, portion into small tubs and freeze; defrost and warm gently, adding a splash of water if it has thickened too much.