Tfaya (Sweet Onion and Raisin Topping)
Why this recipe works
- Warm layered flavour: Slow-cooked onions, raisins, cinnamon, ginger and honey create a sweet-spiced topping with depth rather than simple sweetness.
- Sweetness with balance: A small amount of salt helps offset the honey and raisins, keeping the finished tfaya savoury enough for couscous, meat and pastries.
- Excellent made ahead: The jammy texture holds well in the fridge and the flavour remains rounded when served warm or at room temperature.
Get the most out of this recipe
Authenticity notes
- Slow cooking is key: Tfaya depends on gentle cooking rather than high-heat browning, allowing the onions to soften fully and become glossy without bitterness.
- Classic with couscous: It is especially associated with Moroccan couscous dishes, where the sweet onions and raisins contrast with savoury broth, vegetables or meat.
Texture tips
- For a softer finish: Slice the onions evenly and keep the simmer low so they collapse gradually into a jammy, spoonable topping.
- Reduce until glossy: Stop cooking when the mixture mounds gently on a spoon; it will thicken further as it cools.
Ingredient notes
- Use yellow onions: Yellow onions give the right balance of sweetness and savoury depth once slowly cooked.
- Raisins versus sultanas: Raisins bring a deeper fruity sweetness, while sultanas give a softer texture and milder flavour.
- Adjust at the end: Taste after the honey has cooked into the onions, then correct with a little extra salt if the topping feels too sweet.
Make-ahead tips
- Make ahead: Tfaya keeps well in a sealed container in the fridge, making it useful for preparing couscous or roast dinners in stages.
- Reheat gently: Warm it slowly in a saucepan over low heat with a splash of water to loosen the texture without scorching the sugars.
- Freezer-friendly: Freeze once fully cooled, then defrost overnight in the fridge before reheating gently or serving at room temperature.
Equipment you'll need
Ingredients
Instructions
- Halve and thinly slice the onions. Set a saucepan over medium heat and melt the butter until foaming.
- Add the onions and fine sea salt, then cook for 10 to 12 minutes, stirring often, until softened and starting to turn golden at the edges. Keep the heat moderate so they sweeten without catching.
- Stir in the ground cinnamon and ground ginger and cook for 1 minute until fragrant. Add the raisins and 150 ml water, scraping up any caramelised bits from the base of the pan.
- Reduce the heat to low and simmer gently for 25 to 30 minutes, stirring every few minutes, until the onions are very soft and jammy and the liquid is mostly reduced. If it looks dry before the onions are fully tender, add a splash of water and continue cooking.
- Stir in the honey and cook for 3 to 5 minutes until glossy and thick enough to mound on a spoon. Taste and add a tiny pinch more fine sea salt if needed, then serve warm or at room temperature.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Slice the onions evenly so they cook at the same rate and turn properly jammy.
- Keep the simmer very gentle; a low heat gives you sweetness without bitterness.
- Tfaya thickens as it cools, so stop cooking when it is glossy and spoonable rather than completely dry.
Substitutions
- Replace honey with maple syrup for a slightly lighter, more caramel-like sweetness.
- Replace unsalted butter with olive oil for a dairy-free version with a fruitier finish.
- Replace raisin with sultana for a softer texture and a milder sweetness.
Storage
- Refrigerate up to 5 days
- Cool completely, then refrigerate in a sealed container. Reheat gently in a saucepan over low heat with a splash of water until piping hot, or serve at room temperature; freeze for up to 2 months and defrost overnight in the fridge.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (15min active)
- Difficulty: Easy
- Cuisine: Moroccan
-
Allergens:
Milk
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