Tajine of Meat and Quince (Safarjal)
If you were sitting in our family salon right now, I would serve you this. A beautiful seasonal dish where the tart astringency of quince is transformed through poaching in a sweet cinnamon syrup, served over savory meat. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Beef or Lamb chunks
- Quince
- Onions
- Cinnamon
- Ginger
- Sugar or Honey
- Saffron
- 1 tsp Salt (or to taste)
- 1/2 tsp Black Pepper
- 3 tbsp Olive Oil
Step-by-Step Instructions
What is the secret to perfecting this classic?
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Cook the meat with onions ginger and saffron until tender.
Core the quince and slice into wedges (do not peel).
Poach the quince in water then add sugar and cinnamon from the meat sauce to caramelize them.
Serve the meat topped with the sticky sweet quince.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
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