Moroccan · Condiment
Tfaya (Caramelised Onion & Raisin Couscous Topping)
Tfaya is the glossy, sweet-spiced crown that turns a plain couscous or a plate of chicken into a celebration. Onions are slow-cooked with raisins, honey, cinnamon and a pinch of saffron until they collapse into a dark, jammy tangle. It is spooned over couscous tfaya with chicken and topped with fried almonds and hard-boiled eggs — a hallmark of Moroccan wedding tables.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Serves
- 6
- Level
- Easy
Ingredients
- 1 kg onions, thinly sliced
- 150 g raisins, soaked in warm water
- 2 tbsp honey
- 2 tsp ground cinnamon (plus a stick)
- 1 tsp ground ginger
- Generous pinch of saffron threads, bloomed in warm water
- 50 g butter and 2 tbsp olive oil
- 100 g whole almonds, blanched and fried, to finish
- Salt
Method
- 1
Sweat the onions
Melt the butter with the oil in a wide pan, add the sliced onions, cinnamon stick, ginger, saffron water and a pinch of salt, and cook gently, stirring often, for 25–30 minutes until very soft and pale gold.
- 2
Add the sweetness
Stir in the drained raisins, honey and ground cinnamon and keep cooking on low for another 15–20 minutes until the onions turn dark, jammy and glossy and almost no liquid remains.
- 3
Adjust
Taste and balance — a little more honey for sweetness, a pinch of salt to ground it. It should be sticky, not wet.
- 4
Serve
Spoon the warm tfaya over couscous or braised chicken and scatter with fried almonds. It also keeps a few days in the fridge and reheats well.
Chef's tips
- Patience is everything — the deep flavour comes from long, low cooking, not high heat.
- Bloom the saffron in warm water first so its colour and aroma spread evenly through the onions.
- Cook off almost all the liquid; tfaya should mound on the spoon, not run.
Frequently asked questions
What is tfaya served with?
Most classically couscous tfaya — steamed couscous topped with the sweet onions, braised chicken, fried almonds and hard-boiled eggs. It is also served alongside roast or braised chicken as a sweet counterpoint.
Can tfaya be made ahead?
Yes. It keeps three to four days covered in the fridge and the flavour deepens. Warm it gently with a splash of water before serving.