Mrouzia is a sweet and savory Moroccan tagine, seasoned with ras el hanout, ginger, saffron, and cinnamon. Honey not only adds sweetness but, in earlier times, also acted as a preservative in combination with the spices.
Heavily spiced and sticky sweet, mrouzia is a favored dish to prepare during Eid al-Adha when extra meat from home-slaughtered animals is plentiful. Lamb is typically preferred, but beef or goat meat may be used as well.
The intense seasoning with ras el hanout and ginger, combined with honey and added fat, make mrouzia a dish that could safely be stored for a long time at room temperature. Before refrigeration, this was a wonderful alternative to preserving meat by drying or cooking it in fat, as is the case with gueddid and khlii.
From Modest Beginnings to a Meat-Laden Dish
Mrouzia has not always been the rich, meat-filled dish it is today. In the tradition of the Fassi people, known for their frugality, mrouzia was once a way to make use of leftovers. Any bones with bits of meat left on them would be marinated and set aside until ready to cook. Many families continue this practice, sometimes adding more meat, but primarily using bones that have been stripped of most of the meat.
Traditional Storage in Clay Jars
In the past, mrouzia was kept in large clay jars for at least two months. Its longevity came from cooking the dish confit-style—that is, over medium heat until all the water evaporated, leaving only oil behind. This resulted in a non-runny, sticky texture that allowed the dish to be stored safely without refrigeration.
Mrouzia was also a fatty dish, as the kidney fat was added to the pot. Like any meat confit, this layer of fat served as a natural seal once it cooled. To know when the mrouzia was perfectly cooked, our ancestors would dip a bit of fabric or braided cotton in the fat and light it; if it held a flame, they knew the water had evaporated and the dish could be stored at room temperature.
Mrouzia in the Modern Kitchen
With modern refrigerators and freezers, we now enjoy a lighter version of mrouzia made with proper cuts of meat. As for the almonds, these would have once cooked along with the raisins in the sauce, but nowadays, they are fried separately for a crunchy texture and added as a garnish.
Regional Variations of Mrouzia
Over time, mrouzia spread throughout Morocco, with almost every region developing its own twist:
- In Qasbat Tadla, mrouzia is made with added cumin.
- Among some Moroccan Jews and Rbatis (residents of Rabat), the dish is referred to as m’aassal instead of mrouzia.
- For Moroccan Jews, mrouzia may also refer to a spiced raisin jam with walnuts, commonly served during La Mimouna.
- In Northern Morocco, especially in the Rif Mountains, a concentrated raisin juice called samt is used in place of raisins to make a variation of mrouzia known as tahlia. This area, extending down to Meknès, is abundant with grapes, raisins, and dried fruits.
Regardless of these regional variations, one point of agreement among most Moroccans is that a good blend of ras el hanout from a trusted spice vendor and the right type of black raisins (seedless or not) are essential for an excellent mrouzia.
Though adding onions is common today, this was not done before the days of refrigeration, as they could spoil the meat.
A Taste of History
Mrouzia has undergone centuries of evolution. The dish made its way to Morocco from Egypt via Andalusia, with its earliest documented recipe appearing in a 13th-century Andalusian cookbook. Originally, it was a type of sikbaj or escabeche, a cooking method using vinegar, making it a sweet and sour dish with dried raisins and vinegar alongside chicken.
Over the centuries, the recipe evolved, with black cherries, almonds, and other fruits being added at later stages of cooking. This combination of ingredients was mentioned in an old Egyptian book. In the 14th century, the cookbook author Ibn Razin referenced mrouzia under El Mu’assal (now called M’aassal), a name referencing the sweetness derived from honey.
As the dish evolved, vinegar was replaced by spices, and other sweet dried fruits like dates, figs, and prunes found their way into the recipe. Honey (or in more recent times, sugar) remained central to its flavor. Despite the absence of vinegar, the sweet and sour balance remains essential, with slightly tart raisins or those of a less-sweet variety helping to create the proper flavor.
Our Family Recipe for Mrouzia
Here is our family recipe for mrouzia, crafted with more meat and less oil and sugar, yet still packed with incredible flavors. This dish keeps well in the refrigerator for up to two weeks and can last for several months in the freezer.
Mrouzia Recipe
Ingredients
Meat and Marinade
- 1 kg of trimmed lamb with bones shanks, neck, or shoulder, cut into large pieces
- 1 1/2 tbsp Ras-el-hanout for Mrouzia preferably freshly ground
- 1/2 tsp ground pepper a blend of black and white
- 2 tbsp vegetable or olive oil
For Cooking the Meat
- 4 tbsp mixed olive and vegetable oils
- 2 tsp ground ginger
- 1 medium yellow onion finely chopped, optional
- 1 tsp smen
- 1 tsp salt
- 1 cinnamon stick
- 1/2 tsp saffron threads
For Cooking the Raisins
- 500 g dark raisins preferably not overly sweet
- 1 tsp Ras-el-hanout Mrouzia blend, preferably freshly ground
- 4 tbsp clear honey or icing sugar
- 1 tsp ground cinnamon
Garnishing
- 150 g whole blanched almonds
Instructions
Marinate the Meat
- In a large container, combine the spices with 1 to 2 tablespoons of oil. Brush the meat thoroughly with this mixture, massaging it well to ensure full coverage. Cover the container and refrigerate for 6 to 12 hours.
Cook the Meat
- In a heavy-bottomed pot or Dutch oven, add the marinated meat, onion, spices, smen, and about 1/4 cup of water. Set over medium heat and cook for 10 minutes, stirring occasionally to rotate the meat and ensure all sides are immersed in the liquid. This step is essential for allowing the meat to absorb the flavors, so take care during these first 10 minutes.
- Gradually add enough water to cover the meat, pouring it near the sides of the pot to avoid washing off the spices. Add the remaining oil and bring the liquid to a gentle simmer.
- Cover the pot and let the meat continue to simmer over medium-low heat for around two hours, or until it becomes tender. During cooking, check frequently to ensure the meat doesn’t stick to the pot or run low on liquid.
Cook the Raisins
- While the meat is cooking, place the raisins in a bowl and cover them with cold water. Let them soak for at least an hour, then drain.
- Once the meat is tender, add the drained raisins, the teaspoon of ras el hanout, and the honey or sugar. Continue cooking over medium-low heat, watching carefully. The sauce should reduce and thicken within 20 to 30 minutes, with no watery liquid remaining.
Fry or Roast the Almonds
- Prepare the almonds for garnish in advance or while the meat cooks. Choose one of the following methods:
- To Oven-Roast: Preheat the oven to 325°F (160°C). Spread the blanched almonds on a baking sheet and roast for about 25 minutes, tossing them occasionally to ensure even roasting. They should be golden and crunchy by the end. Adjust the time if needed to achieve the right color and texture.
- To Fry: Heat oil in a small, deep pan until it’s warm (but not too hot, as overly hot oil won’t yield the desired result). Stir the almonds occasionally, removing them once they turn lightly golden. Spread them on paper towels or a kitchen towel to drain any excess oil.
Serving and Storing
- Serve mrouzia hot. Arrange the meat at the center of a warm serving plate, top with the confit of raisins, and drizzle with any remaining thick amber sauce. Garnish generously with the almonds, and, if desired, sprinkle with dried rose petals for an elegant finish.
- Store mrouzia in an airtight container in the fridge for a couple of weeks or freeze it for several months. It’s best to portion the dish into separate containers for easy thawing. Keep the almonds separate or fry them fresh as needed, adding them just before serving.
