top of page

Orly Pely Bronshtein

This Moroccan delicacy is served on couscous for festive occasions.

Ingredients (serves 4-6)
  • 200 g (7 oz) assorted dried fruit (figs, ginger, prunes, raisins)

  • 1/2 cup dry red wine

  • 1 cinnamon stick

  • 1 large onion, sliced

  • 1 tablespoon olive oil

  • 3 tablespoons silan (date honey) or regular honey

  • 100 g (31/2 oz) assorted roasted nuts (pecans, walnuts, pistachio)

  • To serve:

  • 1 packet instant couscous

Soak dried fruit and cinnamon stick in wine for 1 hour.


Prepare instant couscous according to manufacturers' instructions.


Heat olive oil in a frying pan and sauté onion until golden. Add silan or honey and the dried fruit and cook 3-4 minutes, until the wine turns syrupy and is partially absorbed into the fruit. Add nuts and sauté for a 1-2 minutes until glazed.


Transfer couscous to a deep serving dish, arrange tanzie on top and serve.

tanzie244 (1).jpg

photo: Daniel Layla

bottom of page