Tajine Lham-Lahlou


Lham hlou (Arabic: لحم لحلو). also known as lham lahlou and tajine lahlou. which means "sweet meat" or "sweet tajne", is an Algerian[1][2][3] sweet dish made with meat and mainly prunes, possibly with apricots and decorated with raisins and almonds in a syrup of sugar and orange blossom water.[4] The meat and vegetables are first sauteed with onions and smen (traditional preserved North African butter).[5] This dish is served as a starter or as a dessert during Ramadan and on the occasion of wedding celebrations.[6]

Lham Lahlou
Traditional Algerian tajine lham lahlou
Alternative namesTajine Lham Lahlou, Tajine Hlou, berkouk
CourseMain course, side dish
Place of origin
Main ingredients

Some recipes, such as La cuisine Algerienne's (1970), call for sprinkling the prunes with toasted almonds. and to steam the prunes prior to dipping them in the sweet sauce. Steamed prunes can be accompanied by almonds (1 almond for each prune).[7]

References
  1. Chun, Hui-Jung (1996). "Food of Maghreb -Algerian food in particular-". Journal of the Korean Society of Food Culture (in Korean). 11 (5): 660. ISSN 1225-7060.
  2. Chebel, Malek (2012-04-12). Dictionnaire amoureux de l'Algérie (in French). Place des éditeurs. ISBN 978-2-259-21779-8.
  3. Mannoni, Pierre (1993). "Les Français d'Algérie : Vie, moeurs, mentalités". Les Français d'Algérie: 1–288.
  4. "Lham lahlou | Traditional Stew From Algeria | TasteAtlas". www.tasteatlas.com. Retrieved 2023-01-20.
  5. Bouayed, Fatima-Zohra (1983). La cuisine algérienne. Paris: Messidor/Temps actuels. ISBN 2-201-01648-8. OCLC 11290460.
  6. Bouayed, Fatima-Zohra (1983). La cuisine algérienne (in French). Paris: Messidor/Temps actuels. p. 143. ISBN 2-201-01648-8. OCLC 11290460.
  7. Fatima-Zohra, Bouayed (1970-01-01). La cuisine algérienne. Temps Actuels.
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