Raisins in Moroccan cooking: tfaya, sellou and sweets

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Raisins is a familiar item in Moroccan homes; here is its traditional use, how to use it and the precautions.

Raisins (الزبيب)

Raisins top couscous tfaya, pastilla and sellou, and are eaten with nuts at celebrations.

How to use: As part of varied meals, in normal cooking amounts.

Raisins is one of the products Moroccans have known for generations, with ways of using it passed down in families.
Names vary by region, between Arabic, Amazigh and Darija, but the customs are similar.
Today the same traditional products come with clear labels and home delivery.
In the souks of Fes, Marrakech and Essaouira, the attar (herbalist-grocer) displays herbs, spices and oils in sacks and bottles.

A natural smell and colour are good signs; avoid anything that smells off or looks damp.
Keep raisins in an airtight container away from light, heat and moisture.
Always use a clean, dry spoon.
Buy enough for a few weeks so it stays fresh and fragrant.
Choose a product with a clear origin and a label showing ingredients, size and date.

Quick breakfast: with yoghurt or porridge, a little honey and nuts, or in a traditional dish.
Write down the recipe and amount you like so you can repeat the same taste.
Start with a small amount and try raisins in one recipe before making it a habit.
At family gatherings, raisins can be served with tea or a traditional breakfast.

Pregnant or breastfeeding women, children and anyone on medication: ask a doctor first.
Patch-test oils and skin products on a small area; avoid the eyes.
Store cool and dry, out of reach of children.
Moderation first; herbs do not replace a varied diet.

General, traditional information only; not medical advice.

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