Tajine Lham-Lahlou

Lham hlou (Arabic: لحم لحلو). also known as lham lahlou and tajine lahlou. which means "sweet meat" or "sweet tajne", is an Algerian^{[1][2][3][4][5]} sweet dish made with meat and mainly prunes, possibly with apricots and decorated with raisins and almonds in a syrup of sugar and orange blossom water.^[6][7][8][9] Apples are usually used as well.^[8][10][11] The meat and vegetables are first sauteed^[12] with onions and smen (traditional preserved North African butter).^[13] This dish is served as a starter or as a dessert during Ramadan and on the occasion of wedding celebrations.^[13]

Some recipes, such as La cuisine Algerienne's (1970), call for sprinkling the prunes with toasted almonds. and to steam the prunes prior to dipping them in the sweet sauce. Steamed prunes can be accompanied by almonds (1 almond for each prune).^[13]

Typical components include:

• Meat (lamb, beef, or chicken)
• Dried prunes, apricots, raisins
• Sugar (granulated or cane sugar)
• Cinnamon and often turmeric, ginger, or saffron.^[14][15]
• Orange blossom water or extract.^[16]
• Butter or smen (clarified fermented butter)
• Garnish: toasted almonds or flaked almonds.

• Sauté Meat & Aromatics

Melt butter or smen in a pot over medium heat. Add minced onion and brown the meat. Season with spices like cinnamon, turmeric, ginger, saffron, and a pinch of salt.^[14]

• Simmer Meat

Add water (enough to cover) and simmer until meat is tender (typically 30–45 minutes) .

• Add Sugar & Dried Fruit

Stir in sugar and orange blossom water. Add soaked dried fruits and cook until fruits plump and sauce thickens into a syrup.^[17]

• Include Fresh Fruit (optional)

Add peeled and quartered apples or pears mid-way, cooking until soft.^[15]

• Garnish & Serve

Just before serving, add toasted almonds. Serve warm, either alone, with bread, or alongside couscous or rice.^[15]

Lham lahlou: This is the commonly used term in Algiers. For a literal translation, "tadjin lham lahlou" means "sweet meat dish".^[18]

Tadjin el aïn: In eastern Algeria, particularly in Constantine; "el aïn" is the local term for plums and prunes in this region.^[18][19]

Tadjin el barqoq: This is the common term used in Oran; "el barqoq" is the local name for plums and prunes in this region.^[18]

Lham Lahlou is traditionally eaten during Ramadan in Algeria, specifically to break the fast. This dish, rich in sugar content, serves as an excellent source of sustained energy for the evening prayers.^[8]