Moroccan · Condiment
Moroccan Sweet Tomato Jam (Matisha Mhassla)
A glossy, spiced tomato preserve cooked down with honey, cinnamon and sesame until jammy and dark — the sweet counterpoint served alongside kefta and grilled meats. Sticky, fragrant and completely addictive.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Serves
- 8
- Level
- Medium
Ingredients
- 1 kg ripe tomatoes, peeled and chopped
- 3 tbsp honey
- 2 tbsp sugar
- 1 cinnamon stick
- 1/2 tsp ground cinnamon
- 1 tbsp olive oil
- 1 tbsp toasted sesame seeds
- Pinch of salt
Method
- 1
Reduce
Cook the tomatoes with the oil, salt and cinnamon stick over medium heat, stirring often, for 40 minutes until much of the water has gone.
- 2
Sweeten
Add the honey, sugar and ground cinnamon and cook another 20 minutes until dark, thick and jammy.
- 3
Finish
Discard the cinnamon stick and stir in the sesame seeds. Cool; it thickens further.
Chef's tips
- Stir frequently in the final stage — the sugars catch easily once the jam thickens.
- Serve a warm spoonful beside kefta tagine or grilled lamb; the sweet-savoury contrast is the point.
Frequently asked questions
Is this served as a jam or a side?
As a savoury-sweet condiment alongside meat, not as a breakfast jam. It is a classic accompaniment to kefta and grilled dishes.