Ingredients
Choosing Dried Fruits for Moroccan Cooking
Dried fruits are as essential to Moroccan cooking as spices. Prunes in a lamb tagine, apricots with chicken, raisins in couscous, dates in pastries — the sweet-savoury interplay they create is one of the cuisine's defining characteristics. Choosing the right dried fruit and using it well makes the difference between a dish that sings and one that merely sweetens.
At a glance
- Prunes: large, soft, moist — add to tagines 20–30 minutes before serving
- Apricots: buy unsulphured for more natural flavour; pair with chicken
- Raisins: cook quickly (10 minutes); use in couscous and rice
- All dried fruits should be soft, pliable and fruity-smelling, not hard or musty
Guide
Prunes are the most-used dried fruit in Moroccan tagines, especially with lamb. Look for large, soft, moist prunes — not the small, hard, over-dried ones. Agen prunes from France are excellent and widely available; Moroccan prunes tend to be smaller but very flavourful. Add prunes to a tagine in the last twenty to thirty minutes of cooking so they soften and absorb sauce without disintegrating. They balance the richness of lamb beautifully.
Dried apricots pair with chicken and create a lighter, more fragrant sweet-savoury note. Buy unsulphured apricots if you can — they are darker and less pretty but taste more natural. Raisins (golden or dark) go into couscous, rice and some tagines; they cook quickly and need only ten minutes. Dried figs appear in desserts and occasionally in tagines — the best are Moroccan or Turkish, soft and honey-scented.
Quality signs are consistent across all dried fruits: they should be soft and pliable, not rock-hard; they should smell fruity, not musty or fermented; and they should have no visible mould or crystallisation. If they are too dry, soak them in warm water or tea for thirty minutes before cooking — this rehydrates them and gives you flavoured soaking liquid to add to the dish. Store all dried fruits in airtight containers in a cool, dark place; they keep for months.
Practical tips
- 1
Buy large, moist prunes for tagines — Agen prunes are an excellent widely available choice.
- 2
Add prunes in the last 20–30 minutes so they absorb sauce without falling apart.
- 3
Choose unsulphured apricots (darker but better flavour) when possible.
- 4
If dried fruits are too hard, soak in warm water or tea for 30 minutes before cooking.
- 5
Store in airtight containers in a cool, dark place — they keep for months.
Frequently asked questions
Which dried fruit is most important for Moroccan cooking?
Prunes — they are the classic sweet element in lamb tagines and define several signature dishes. Dried apricots and raisins are also widely used, but prunes come first.
When do I add dried fruit to a tagine?
In the last 20–30 minutes of cooking. They need time to soften and absorb sauce but should not cook so long that they disintegrate into mush.
What is the difference between sulphured and unsulphured apricots?
Sulphured apricots are treated with sulphur dioxide to preserve their bright orange colour. Unsulphured ones are darker and less uniform but taste more natural and fruity. Both work in cooking.
Try the recipes
Put the tip into practice with these free step-by-step recipes: