HISTORY OR DIFINITION
Laham Lahlou (Sweet Meat) is a traditional Algerian dish typically prepared for religious occasions like Ramadan and Eid al
-Adha. It’s also known in some regions as “Tajine Lahlou” or “Tajine Barquq” (Prune Tagine). This dish is characterized by a blend of sweet and savory flavors, where meat (usually lamb or chicken) is cooked with dried fruits such as prunes, apricots, and raisins. It’s flavored with cinnamon and orange blossom water and sweetened with sugar or honey. It’s often garnished with fried or caramelized almonds. “Laham Lahlou” is considered an elegant dish that reflects Andalusian and Ottoman influences in Algerian cuisine. It’s similar to the dried fruit tagine known in Moroccan and Tunisian cuisine, indicating shared roots in Maghrebi cooking traditions. This dish was historically served at palace feasts and special events, viewed as a symbol of generosity and luxury. Over time, it became a staple in popular Algerian cuisine,
INGREDIENTS
500 grams
lamb meat
*
1 medium
onion, finely
chopped
*
2 tablespoons
oil or smen (traditional
clarified butter,
preferred
)
- Salt (to taste)
- ½ teaspoon
black pepper
*
1 cinnamon
stick or ½
teaspoon
ground
cinnamon
For the Sweet
Flavor
: - 100 grams
dried prunes (soaked in
PREPARATION
1 Preparing the Broth:**
- In a pot, heat oil or ghee, then
add chopped onions and meat pieces. – Sauté until the meat changes color,
then add salt, black pepper,
and cinnamon. – Pour in enough water to cover
the meat, bring to a boil, then reduce
heat and simmer until the meat is
tender.
Preparing the Dried Fruits:** – While the meat cooks, soak
prunes and apricots in warm
water. – Once the meat is tender, add the
dried fruits to the broth along with
sugar or honey. – Simmer on low heat until the sauce
thickens and the flavors blend well.
Final Touch:** – Sprinkle orange blossom water
at the end. – Serve garnished with **fried or
