{"id":63953,"date":"2025-09-26T12:14:47","date_gmt":"2025-09-26T12:14:47","guid":{"rendered":"https:\/\/travelshelper.com\/?p=63953"},"modified":"2026-02-28T21:47:22","modified_gmt":"2026-02-28T21:47:22","slug":"slatki-jagnjeci-tadzin","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/sr\/world-of-food\/algerian-national-food\/tajine-lham-lahlou-tajine-hlou\/","title":{"rendered":"Tajine Lham Lahlou \/ Tajine Hlou"},"content":{"rendered":"\t\t
\n\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Tajine lham lahlou arrives on the table like a jewel: slow-cooked meat glistening under a syrup of sugar, honey, and orange blossom water. Literally \u201csweet meat,\u201d this dish is a distinctive Algerian tagine served on special occasions. It is most commonly prepared during Ramadan evenings and at wedding feasts, marking the end of a meal with its festive sweetness. The recipe involves browning lamb or beef chunks with onions, then simmering them slowly in a concoction of sugar and aromatic spices like cinnamon and ginger.<\/p>

Origins of tajine lham lahlou likely tie back to Andalusian heritage and Ottoman traditions, where combining meat with dried fruits was popular. Over time it gained its Algerian identity: a balance of sweet and savory that is rarely found in Western cuisines. Serving it is almost ceremonial. Often at Ramadan, families first break fast with hearty soup and salad, then bring out tajine lham lahlou just before or after the evening prayer. It may be eaten in small portions with bread on the side.<\/p>

Seasonally, tajine lham lahlou adapts to local produce. Traditional recipes use prunes and dried apricots \u2013 summer fruits preserved for winter \u2013 but in some areas fresh figs, dates, or even melon might appear. The use of orange blossom water or rose water is key: a few drops transform the sugar syrup into an exotic perfume. Given its high sugar content, it\u2019s eaten in moderation, serving as a rich finale rather than a main. Tajine lham lahlou embodies the Algerian love of bold contrasts and hospitality, bringing family and friends together over shared sweetness.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t
\"Tajine
\n\t \n\t \t\n \t \t \n \t \t<\/SVG>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
\n\t \n\t \t\n\t \t \n\t \t \n\t \t \n\t \t \n\t \t \n\t \t \n\t \t <\/g>\n\t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div><\/figcaption><\/figure><\/div>

Tajine Lham Lahlou \/ Tajine Hlou (\u201cSweet Meat\u201d with Prunes & Apricots)<\/h2>Recipe by Travel S Helper<\/span>Course: Dessert, Main<\/mark><\/span>Cuisine: Algerian<\/mark><\/span>Difficulty: Moderate<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

120<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

500<\/p>kcal<\/span><\/div><\/div><\/div>

Tajine lham lahlou is a slow-cooked savory-sweet stew of meat and dried fruits. In this recipe, lamb is first saut\u00e9ed with onion in butter or smen (clarified butter), then simmered with cinnamon and sugar until tender. Prunes, apricots, and sometimes dates are soaked and then gently cooked in the sweetened liquid. As the fruits plump and the sauce thickens into a sticky glaze, orange blossom water adds the final fragrance. The end result is tender meat in a thick, aromatic sauce \u2013 a dish that can be eaten warm or at room temperature.<\/p>

Ingredients<\/h3>
  • <\/span>

    1 kg lamb (shoulder or leg), cut into large chunks<\/p><\/span><\/div><\/li>

  • <\/span>

    2 tbsp butter or smen<\/em> (clarified butter)<\/p><\/span><\/div><\/li>

  • <\/span>

    1 large onion, sliced<\/p><\/span><\/div><\/li>

  • <\/span>

    2 cinnamon sticks (or 2 tsp ground cinnamon)<\/p><\/span><\/div><\/li>

  • <\/span>

    3\u20134 cloves (optional)<\/p><\/span><\/div><\/li>

  • <\/span>

    Salt to taste<\/p><\/span><\/div><\/li>

  • <\/span>

    \u00bd cup sugar (or a mix of sugar and honey)<\/p><\/span><\/div><\/li>

  • <\/span>

    3 cups water<\/p><\/span><\/div><\/li>

  • <\/span>

    200 g dried prunes<\/p><\/span><\/div><\/li>

  • <\/span>

    100 g dried apricots<\/p><\/span><\/div><\/li>

  • <\/span>

    1 carrot, peeled and sliced thickly (traditional for color)<\/p><\/span><\/div><\/li>

  • <\/span>

    1 tbsp orange blossom water (or 1 tsp rose water)<\/p><\/span><\/div><\/li>

  • <\/span>

    2 tbsp toasted almonds or sesame seeds (for garnish)<\/p><\/span><\/div><\/li><\/ul><\/div>

    Directions<\/h3>

    • Brown the meat:<\/strong> In a heavy pot, heat the butter or smen<\/em> over medium. Add the lamb pieces and brown on all sides. Remove the meat and set aside.<\/p><\/li>

    • Cook onions and spices:<\/strong> In the same pot, add the sliced onion and cook until translucent. Return the lamb to the pot. Add the cinnamon sticks, cloves, and a pinch of salt. Stir to coat the meat with onions and spices.<\/p><\/li>

    • Add sugar and water:<\/strong> Sprinkle the sugar over the meat and add about 1 cup of water. Stir gently so the sugar dissolves. Bring to a simmer, cover, and reduce heat to low. Cook slowly for about 1 hour, until the meat is tender. Stir occasionally and add more water if needed to keep some liquid in the pot.<\/p><\/li>

    • Soak and cook fruit:<\/strong> Meanwhile, soak the prunes and apricots in warm water for 10 minutes, then drain. After the meat has cooked, add the soaked fruits and carrot to the pot. Pour in enough water to cover them (about 1\u20132 cups). Cover and continue to simmer for another 30\u201345 minutes, or until the fruits are soft and the sauce has thickened into a syrup.<\/p><\/li>

    • Finish with blossom water:<\/strong> Once the fruits are plump and the sauce is glossy, remove from heat. Stir in the orange blossom water. Adjust sweetness if needed (add a touch of honey or sugar if too tart).<\/p><\/li>

    • Serve:<\/strong> Transfer the meat and fruits to a serving dish. Drizzle any syrupy sauce over top. Garnish with toasted almonds or a sprinkle of sesame seeds. Tajine lham lahlou is traditionally served with bread, but it is often enjoyed on its own as a sweet-savory treat.<\/p><\/li><\/ul><\/div>

      Notes<\/h3>
      • Sweetness level: This is a very sweet dish. Adjust the amount of sugar or honey to taste; some recipes use less sugar and finish with a bit of honey for a milder sweetness.<\/li>
      • Meat choices: Lamb shoulder or leg yields tender, juicy meat. Beef can be used, or chicken thighs for a lighter version (reduce cooking time accordingly).<\/li>
      • Variations: Raisins or dates may be added to the stew along with the prunes and apricots. Some recipes include blanched almonds cooked in the stew itself for extra richness.<\/li>
      • Serving suggestion: Tajine lham lahlou often concludes a large meal. It can be served warm or at room temperature. Traditionally it is one of the last dishes before mint tea and desserts in a Ramadan dinner.<\/li><\/ul><\/div>