Tagines & slow-cooked
Tagine bel Mishmish (Lamb & Apricot Tagine)
طاجين بالمشمش · ṭajin bel mishmish
Tagine bel mishmish is the apricot version of Morocco's sweet-savoury meat tagines: lamb braised in a saffron-and-cinnamon onion sauce, finished with dried apricots that swell and glaze in honey, plus toasted almonds. The apricots bring a brighter, tangier sweetness than prunes, lightening the dish while keeping it festive.
- Origin
- Across Morocco
- Type
- Sweet-savoury lamb tagine
- Eaten at
- Guests, celebrations, family lunch
- Key flavour
- Apricot, saffron, cinnamon, almond
What Tagine bel Mishmish is
Lamb braises with grated onion, saffron, ginger and cinnamon into a golden sauce; dried apricots are added toward the end and cook until plump and glossy.
A little honey and orange-flower water push the apricots into a light glaze, and fried almonds and sesame finish the top. The fruit's natural tartness keeps the sweetness fresher than a prune tagine.
Origin & story
Dried apricots, like prunes and raisins, are part of Morocco's long tradition of cooking meat with preserved fruit, a taste inherited from medieval Arab-Andalusian cuisine and sustained by the country's own orchards and drying traditions.
Apricots are especially associated with the produce of oasis and mountain valleys, where fruit is dried in the sun for use through the year.
Key ingredients at a glance
- Lamb on the bone
- Dried apricots
- Onion
- Saffron, cinnamon and ginger
- Honey and orange-flower water
- Fried almonds and sesame seeds
- Butter or smen
This is a flavour snapshot, not a recipe.
When & how it's eaten
Shared from the tagine with bread, the glazed apricots divided among diners; it is a dish for guests and family occasions.
Its lighter sweetness makes it a good introduction to Moroccan sweet-savoury cooking for those unsure about meat with fruit.
Regional variations
Apricots are sometimes combined with prunes or raisins; chicken can replace lamb for a lighter dish. The honey can be reduced or omitted for a more savoury result.
It is a direct sibling of lham bel barkok and the quince tagine within Morocco's sweet-fruit tagine family.
Where to try it in Marrakech
Found on traditional restaurant menus and at family tables; a best-tagine food tour lets you compare fruit tagines side by side.
Learn the technique in a tagine cooking class and explore the family in the guides.
Frequently asked questions
How does apricot tagine differ from prune tagine?
Both are sweet-savoury lamb tagines, but dried apricots give a brighter, tangier sweetness, making the dish taste lighter than the deeper, darker prune version.
Are the apricots fresh or dried?
Dried apricots are used; they rehydrate and plump up in the sauce, and their concentrated flavour stands up to long braising.
Can I make it less sweet?
Yes — reduce or omit the honey and rely on the apricots' own sweetness, which the saffron and cinnamon balance.