MOROCCAN JEWISH TANZEYA
This spiced chutney made with dried fruit like prunes, apricots, figs and raisins comes from Leetal and Ron Arazi, owners of New York Shuk, a food company specializing in Sephardic and Middle Eastern Jewish cuisines. It's delicious served with chicken, beef or lamb, like the Arazis' lamb shanks with caramelized onions.
Provided by Joan Nathan
Categories condiments
Time 1h15m
Yield 3 cups
Number Of Ingredients 10
Steps:
- In a wide, shallow saucepan, combine prunes, apricots, figs and raisins. Add 2 cups hot water, and allow to rest for 15 minutes.
- Add sugar and remaining ingredients. Place over high heat and bring to a boil. Cook, stirring, for 5 minutes. Reduce heat to low and simmer, uncovered, until water has almost completely evaporated, 45 minutes to 1 hour.
- Discard cinnamon stick and cardamom pod. Allow mixture to cool; if desired, it may be covered and refrigerated for up to 2 weeks.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 0 grams, Carbohydrate 77 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 43 milligrams, Sugar 53 grams
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