Honey in Moroccan Cooking: Tagines, Pastries and Ramadan Sweets

The sweet and savory tradition

Moroccan food draws on Amazigh (Berber), Arab, Andalusian and Jewish traditions. The Andalusian influence, carried by people who left Spain centuries ago, is often credited for the love of combining meat with fruit, nuts, honey and spices. The result is dishes that are savory and gently sweet at once, with honey softening the warmth of spices and the richness of slow-cooked meat.

Spices that pair with honey

These spices appear again and again with honey:

Lamb tagine with prunes and honey

This classic is served at weddings and celebrations. Brown lamb shoulder pieces with onions, then simmer slowly with ginger, saffron, cinnamon and water until meltingly tender, about two hours. Separately, simmer prunes with a little of the broth, honey and cinnamon until glossy. Spoon the prunes over the lamb and finish with toasted almonds and sesame seeds.

Chicken with caramelized tomatoes and honey

Known as tagine of chicken with tomato jam, this dish cooks tomatoes down with onion, garlic, cinnamon and honey until thick and sweet. Chicken is simmered in the sauce with saffron and ginger until tender. Toasted sesame on top adds crunch. It shows how honey turns tomatoes into a rich, savory-sweet sauce. Our article on honey in tomato sauce explains the balance.

Tfaya: caramelized onions and raisins

Tfaya is a topping of onions slowly cooked with raisins, cinnamon, butter and honey until jammy and deep brown. It is spooned over couscous with chicken or lamb, and often finished with fried almonds and hard-boiled eggs. Cook the onions low and slow, adding honey in the last 15 minutes.

Chebakia

Chebakia, also called shebakia, are flower-shaped cookies of dough flavored with sesame, anise, cinnamon and saffron, fried and then soaked in warm honey flavored with orange blossom water, then sprinkled with sesame seeds, as Wikipedia describes. They are a beloved part of Ramadan iftar, often served alongside harira soup and dates. Families make large batches before the month begins.

Briouats and msemen

Briouats are triangles or cigars of thin warqa pastry filled with almond paste, fried or baked, then dipped in warm honey. Msemen is a square, flaky, layered flatbread, often served for breakfast with butter and honey. Baghrir, the spongy thousand-hole pancake, is soaked in melted butter and honey.

Sellou

Sellou, also called sfouf or zmita, is a rich, crumbly mix of toasted flour, ground almonds, sesame seeds, butter, honey, anise and cinnamon. It is eaten by the spoonful during Ramadan and after childbirth in Moroccan tradition. It keeps for weeks in a sealed jar.

Cooking with a tagine pot

A clay tagine has a cone-shaped lid that returns moisture to the food. Use it over low heat with a diffuser, never on very high flame. A heavy Dutch oven works well if you do not have one. Add honey near the end, since it can scorch on the bottom during long cooking.

• Low heat with a diffuser
• Brown meat first if you like
• Simmer slowly
• Add honey in the last 20 to 30 minutes
• Finish with nuts and herbs

Honey in Moroccan drinks

Moroccan mint tea is traditionally sweetened with sugar, but a little honey makes a lovely variation. A warm glass of milk with honey and orange blossom water is a comforting evening drink.

Moroccan honey traditions

Morocco has a long beekeeping heritage, especially in the Atlas Mountains, where thyme, euphorbia and orange blossom honeys are prized. Honey is offered to guests, served at celebrations and given as gifts.

Which honey for Moroccan cooking

Raw Orange Blossom Honey, from Florida, echoes the orange blossom water used in Moroccan pastries and chebakia. Raw Wildflower Honey, harvested in New York State, is a good all-round choice for tagines. Raw Buckwheat Honey adds depth to lamb and prunes.

Sesame and nut allergies

Many Moroccan honey sweets contain sesame and almonds, which are major allergens. Ask before serving guests, and label homemade gifts.

The takeaway on honey in Moroccan cooking

Honey in Moroccan cooking balances spice and richness in tagines and gives pastries like chebakia and briouats their glossy sweetness. Pair it with cinnamon, saffron, ginger and orange blossom, and add it near the end of cooking.

Bring Morocco to your kitchen

Cook your next tagine with Raw Wildflower Honey and soak your chebakia in Raw Orange Blossom Honey. Save with a 3 jar or 6 jar pack of any honey, and orders over $50 ship free. Visit our shop.