lham lahlou, tajine lahlou, tajine aux fruits secs

Lham lahlou

Hello my friends,
Lham lahlou (sweet meat in Arabic) is a must in Algerian Culture, a ramadhan table would be incomplete without Lham lahlou.

Meat in sweet sauce with prunes, apricots, and raisins, all scented with orange blossom, cinnamon, and some roasted almonds , a dish worthy of the Arabian Nights.

It can be sublimated by adding other fresh fruits, such as apples or pears steamed and then added at the end of cooking, what to say: a pure delight.

Regarding dried fruits; today between kiwi, pineapple  you have the choice.

PS: It is consumed in small quantities at the end of the meal.

Lham lahlou, tajine lahlou, Tajine fruits secs

Lham lahlou, tajine lahlou, Tajine fruits secs


  • 500g beef, or mutton
  • 2CS smen or butter
  • 500g sugar
  • 400g prunes
  • 100g dried apricots
  • 100g of raisin
  • 1/2 cup of orange blossom
  • 1/2 liter of water
  • 1 Handful of roasted almonds


  • Put the apricots and raisins to swell in hot water
  • Cut the meat into small pieces
  • Return with the smen
  • Add sugar, orange blossom water, water, and cinnamon
  • Cover, and cook on low heat
  • Halfway through cooking add prunes, raisins and dried apricots
  • Cook about 30 minutes, the sauce should be moderately reduced
  • Serve in small tajines, or in dessert plates with some roasted almonds on top.
  • Bsahetkom

Categories: Algerian Traditionnal cooking

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