Charmoula Sfaxienne
Red onions and raisins cooked down very slowly in olive oil with spices until glossy and jammy. The Sfax Aïd dish, eaten cold with salted dried fish.
Serves 4 · 90 min
Per portion
| Calories | 1285 kcal |
|---|---|
| Protein | 3.7 g |
| Carbohydrates | 53.1 g |
| Fat | 116.1 g |
| Saturated fat | 17.9 g |
| Sugars | 50.5 g |
| Fibre | 6.2 g |
| Sodium | 43.1 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 500 g red onions
- 250 g raisins
- 1/2 L olive oil
- 1/2 mgharfa s8ira turmeric
- 1/2 mgharfa kbira ground sweet pepper
- a pinch salt
- a pinch cinnamon
- 1 girofle
- 1 mgharfa kbira rose water
Method
- Slice the onions as thinly as you can. Wash the raisins, let them plump in warm water, then push them through a sieve to collect a thick raisin juice.
- Put the onions in the olive oil over a low flame and let them melt, stirring now and then, for 30 to 40 minutes until soft and barely golden.
- Stir in the raisin juice, then the turmeric, sweet pepper, cinnamon, girofle, rose water and salt.
- Leave it on the gentlest heat for another 30 to 40 minutes, until it is dark, glossy and jammy. It is eaten cold, with salted fish, so let it cool completely.