A Celebration Recipe for Special Occasions

Traditionally, T’faya dishes have been reserved for special days. These meals bring family and friends together, often served as savory meat tagines adorned with fried almonds and hard-boiled eggs or as a luscious mound of couscous beautifully garnished with a sweet and spiced confit of onions and raisins. The welcoming aroma and rich flavors created by this unique cooking style make it a feast for the senses.

Exploring Different Types of T’faya

Many people, including Moroccans, often associate T’faya primarily with its notable confit of onions and raisins. While the savory dish from Fez is famous, it’s important to note that T’faya encompasses a broader spectrum of culinary creations. The three primary types of T’faya that have stood the test of time include T’faya tagine, T’faya confit, and T’faya served as custard, sabayon, or soup.

1. T’faya Tagine: A Hearty Stew

The T’faya tagine is a delicious, slow-cooked dish featuring meat and a generous amount of onions, seasoned with aromatic ingredients such as pepper, ginger, saffron, cinnamon, and coriander. Often, almonds are incorporated, either simmered with the meat or fried in a delectable buttery glaze before serving. In some recipes, chickpeas come into play, sometimes including raisins, and hard-boiled eggs are frequently added as a garnish.
Both the savory and sweet iterations of T’faya are characterized by their light, clear sauce, reminiscent of a m’qualli sauce where the liquids are reduced, creating a silky onion sauce that elevates the dish. The intricate variations depend on regional influences, particularly distinguishing between T’faya souiria and T’faya twimiya, the latter emphasizing the use of chickpeas and almonds.

2. T’faya Confit: A Sweet and Spicy Garnish

This variation is the most popular representation of T’faya. In this method, onions and raisins are gradually cooked until reaching a caramelized state, often using honey or sugar, and infused with spices like cinnamon, ginger, and saffron. This confit serves as a delectable topping either for the meat dish known as T’faya tagine or for a traditional wheat couscous known as k’sksu b’t’faya, primarily made from onions.

3. T’faya as Custard, Sabayon, or Soup

In Jewish culinary tradition, T’faya may also take the form of a custard or soup, prepared either in a bain-marie or by simmering over medium heat with chicken broth. The consistency of this dish can vary, and it often serves as a festive meal during Yom Kippur or as a special dish for newlyweds on their wedding night.