Lham Lahlou is very popular in Algeria, especially during the holy month of Ramadan. Itโs a part of the Iftar meal.
Some Algerian families make this sweet dish every day during the holy month.
Algerian sweet meat- Lham Lahlou
Ingredients
- ยฝ lb boneless beef meat, cut small
- 2 tbsp unsalted butter, at room temperature
- 1/2 tsp cinnamon
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 cup dried prunes
- 1/2 cup dried apricots
- 1/2 cup raisin
- 1 medium apple
- 2 medium pears
- 1 tbsp toasted almonds(whole or flaked)
- 1 tbsp orange blossom water
- 2 cups hot water or more
Instructions
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Soak the dried fruits in hot water. Each fruit must be soaked in it's own bowl.
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Cut the meat into small pieces. Set aside.
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Peel and core the apple and pears. Cut them into wedges and soak them in a cup of water and lemon juice to prevent them from browning. Set aside, drain when ready to use.
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In a saucepan over medium heat, melt the butter, then add in the meat, stir for 2 to 3 minutes or until the meat is browned.
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Add hot water just to cover the meat. Bring to a boil and let cook on medium to medium low heat for about 20 minutes or until the meat is tender(depending on your meat pieces, it may take more time for the meat to cook).
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Add in the sugar, cinnamon and more hot water then bring to a boil. Let simmer for about 10 minutes.
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Add in the drained apricot, raisins and apple. Cook for 10 minutes or until the liquid starts to thicken.If needed add hot water to slightly cover the fruits.
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Toss in the pear and let cook for about 5 minutes ( you may need to cook it for time).
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Drain the dried prunes then add them to the saucepan.
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Gently mix the prunes as they may pop and make the sauce darker. Let simmer for 5 minutes. The sauce should thitcken at this step.
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Turn off the heat and add orange blossom.
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Sprinkle some toasted blanched almonds and thatโs optional (Not shown in the picture).
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Serve.
