Traditional Tunisian Borzguene with Dry Fruits
A delectable blend of couscous, lamb, and sweet dried fruits for a comforting feast.
A classic Tunisian dish offering a savory-sweet delight with tender lamb, fluffy couscous, and vibrantly sweet dried fruits, perfect for a festive occasion.
- 2 h 45 min
- 6
- Intermediate
Ingredients
For the Lamb Stew
For the Couscous
For the Dry Fruits Mix
For the Spice Mix
Preparation
Marinating the Lamb
Combine Spices and Lamb
Combine lamb chunks with cumin, cinnamon, black pepper, and salt.
Rub Spices
Rub spices evenly over the lamb.
Refrigerate
Cover and refrigerate for 1 hour.
Allow the lamb to reach room temperature before cooking.
Preparing the Couscous
Season Couscous
In a large bowl, combine couscous with olive oil and salt.
Add Water
Pour boiling water over couscous, cover and let it stand for 10 minutes.
Fluff
Fluff with a fork to separate grains.
Ensure the couscous is covered tightly to steam properly.
Cooking Process
Browning the Lamb
Heat olive oil in a large pot over medium-high heat, add marinated lamb, and brown on all sides.
Cooking the Stew
Add onions and garlic to the browned lamb, sauté until soft, then add tomatoes, beef stock, and water; simmer for 90 minutes.
Preparing the Dry Fruits
In a pot, combine dried apricots, raisins, figs, almonds, honey, and orange juice. Cook over low heat until tender, about 15 minutes.
Plating & Serving
Traditional Tunisian Borzguene with Dry Fruits
Traditional Tunisian Borzguene with Dry Fruits
Plating & Serving
Arrange couscous on a large serving platter, top with lamb stew, and spoon the dry fruit mixture over the top for a festive presentation.