Understanding Moroccan M’qualli

Moroccan m’qualli dishes encompass a variety of meats, such as poultry, rabbit, beef, or lamb, and are often characterized by a balance of sweet and savory elements. Whole or cut chicken and rabbit work exceptionally in this method, particularly if utilizing a small pot or tagine, which is ideal for tender meats.

How to Season a Sweet M’qualli

When preparing sweet m’qualli, garlic is rarely included. While its presence can enhance savory recipes, the focus here is on creating a light, reduced sauce—known as marqa. For aromatic flavors without overwhelming the dish, herbs are tied in bundles, allowing for easy removal before serving.

Key Aromatics and Spices

Essential spices for a sweet m’qualli involve saffron, ginger, cinnamon, and both black and white pepper. Stick cinnamon is preferred over powdered cinnamon to maintain the sauce’s color and clarity.

Complementary Aromatics

Other additions can include turmeric, a small bouquet of herbs, smen (an aged clarified butter), a sweet Ras el Hanout blend, and a hint of honey or sugar. This blend creates a precise balance, achieving the dish’s sweet and savory notes.

Daghmira: The Iconic Onion Gravy

Daghmira is a signature thick onion gravy often accompanying m’qualli dishes, particularly during special occasions. Achieving the perfect consistency is crucial—aim for a syrupy sauce while ensuring the onions are tender.

Choosing the Right Onions

Opt for onions that melt into the dish, creating a rich texture. Large spring onions work well, while seasonal varieties in Morocco, particularly pinkish onions, are also excellent. Avoid using red onions typically found in Indian cuisine.

Basic Moroccan M’qualli Recipe for Sweet Dishes

Ingredients

• 3.3 lbs large pieces of lamb, calf or beef on the bone, or chicken cut into 6 pieces
• ¼ cup olive and vegetable oil, mixed 50/50
• 1 medium yellow onion, finely chopped
• 1 tsp smen
• 1 tsp ground turmeric
• 1 tsp ground ginger
• 1 pinch saffron threads
• ¾ tsp salt (to taste)
• ½ tsp ground white and/or black pepper
• 1 clove garlic, grated or chopped (optional)
• 1 cinnamon stick
• 1 tbsp clear honey or sugar (to taste)

Preparation Method

Marinating the Meat

1. Prepare marinade: In a small bowl, combine saffron threads with ¼ cup hot water. Let sit for 10 minutes, then mix in salt, turmeric, ginger, pepper, and smen.
2. Transfer marinade to a large bowl, add meat or chicken, coat thoroughly, cover, and let it marinate for at least 1 hour or overnight.

Cooking Process

1. Transfer the marinated meat and marinade to a tagine or deep pot. Add chopped onions and ¼ cup of water.
2. Simmer for 10-15 minutes over medium heat, stirring occasionally.
3. Add remaining ingredients, ensuring enough water covers the meat.
4. Cover and cook until meat is tender, adding honey toward the end.
5. Make sure to check water levels, adding more if needed for a sauce consistency.

How to Serve

Serve the meat on a platter, covered with the onion sauce. Top with additional sweet ingredients or fruits and sprinkle with sesame seeds for garnish. Always ensure to serve warm or hot.

Notes

• Marinating helps develop flavors; however, if time-constrained, making it a day prior allows flavors to blend perfectly when reheated.
• This m’qualli version focuses on the balance of sweet and savory, so adjust spices to your taste.