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Mrouzia is a sweet and spicy lamb stew traditionally eaten during Eid al-Adha in Morocco. It is cooked slowly in a tagine dish with a combination of spices, honey, almonds, and raisins. The Muslim community shares food, including mrouzia, during this important holiday.
Mrouzia is a traditional Moroccan tagine, or stew, eaten during Eid al-Adha, one of the most important religious Muslim holidays of the year. It is a sweet and spicy lamb dish which is very tender because it is cooked slowly over a long period of time. The meat used in the dish comes from a sheep that has been ritually slaughtered as part of Eid al-Adha celebrations.
Moroccan cuisine is known for its fragrance and spiciness. Thanks to its location on the Mediterranean, Moroccan culture and food incorporate a number of different styles: African, Mediterranean and Arab cuisines blend in a delicious fusion of Moroccan flavours. Mrouzia is but one example of the hundreds of fragrant traditional Moroccan dishes.
When cooking mrouzia, it is best to use a traditional tagine dish, which are earthenware or clay dishes, both glazed and unglazed. They consist of a large, round dish and a conical top that fits over the dish. It is designed in such a way that all the condensation formed during the slow cooking process falls back into the pot, which allows for the finished product to be extremely moist and tender when cooked in a tagine pot. The mrouzia is usually served directly from the tagine plate.
Typically, mrouzia is cooked using lamb, but sometimes goat or cow is also used. The dish is made from meat combined with onions, garlic, honey, almonds, raisins and a combination of spices, which gives it a sweet and spicy flavour. The spices used, which are normally combined into a paste using a mortar and pestle and then rubbed into the lamb before cooking, include cardamom, saffron, cinnamon, cumin and turmeric.
Traditionally the meat is not browned and all the ingredients except the raisins and honey are placed together in the pot and left to cook over low heat for up to 12 hours or more. Some people also keep the almonds out for adding later, while others cook them with the rest of the ingredients. Honey and raisins are usually added at the end. The dish can also be cooked, less authentically, in a saucepan or pressure cooker.
The Muslim community is known for its charitable practices and Eid al-Adha is no exception. It is traditional to ensure that no impoverished person goes without a meal at this special time in the Muslim calendar. Food, including mrouzia, is shared by everyone within the community.
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