Cooking with Prunes
Recipes with Prunes — The Dark, Rich Heart of Moroccan Sweet-Savoury Tagines
Prunes (barqoq) are the dark, glossy soul of Morocco's most celebrated sweet-savoury dish — lamb tagine with prunes and almonds, lham bel barqoq. Slow-cooked into a spiced sauce, prunes soften to a rich, treacly sweetness that balances the deep flavour of lamb and warm spice like nothing else. They also enrich the festive mrouzia and appear in chicken tagines and sweets. This guide covers the prune's starring role in Moroccan cooking, how to plump and cook them, how much to use, and how to choose the best dried plums.
How Moroccans use prunes
Prunes are the classic dried fruit for sweet-savoury tagines. Simmered into a lamb or beef tagine, they collapse into a dark, jammy sweetness that defines the sauce, often with a caramel glaze from a little honey and cinnamon. Their rich depth makes them the go-to fruit where apricots would be lighter and figs seedier. Prunes are added toward the end so they plump and soften without wholly dissolving, then the dish is crowned with fried almonds and sometimes sesame. They also feature in mrouzia and in sweets. Prunes and lamb is one of the great pairings of Moroccan cooking.
The best Moroccan recipes with prunes
Lamb tagine with prunes and almonds (lham bel barqoq) — the definitive sweet-savoury tagine, prunes glazed with honey and cinnamon, topped with fried almonds and sesame. Mrouzia — lamb with ras el hanout, honey, raisins and prunes. Chicken tagine with prunes — a lighter version. Prune and walnut compote. Beef tagine with prunes for a cheaper cut. Start with lham bel barqoq — it is the dish that best shows why prunes and lamb are so beloved a Moroccan combination.
Plumping, glazing and quantities
For a tagine feeding four to six, use a generous handful of prunes (around 200g). Soak or gently simmer them to plump, then add them toward the end of cooking. For the classic glazed finish, simmer the plumped prunes briefly with a spoonful of honey, a little cinnamon and some of the sauce until glossy and caramelised, then spoon them over the meat. Stone the prunes unless using pre-stoned ones. Balance the sweetness against the salt of the meat and the warm spice; a squeeze of the cooking sauce keeps it from cloying. Fried almonds and toasted sesame are the traditional crowning garnish.
Buying and storing prunes
Choose plump, soft, glossy prunes with taut skins; hard, dry, dull ones are old and will stay chewy. Stoned prunes save effort, but check whether a recipe wants them whole. Prunes are sold loose by weight in the souk and are inexpensive. Store them airtight in a cool place, where they keep for many months, and revive any that harden with a short soak in warm water or tea. Because prunes are so central to the signature lamb tagine, keeping a bag in the cupboard means one of Morocco's finest dishes is always within reach.
Cook's tips
- Plump prunes with a soak or gentle simmer, then add toward the end of cooking.
- For the classic glaze, simmer plumped prunes with honey, cinnamon and a little sauce until glossy.
- Use around 200g for a tagine for four to six; stone them unless pre-stoned.
- Balance the sweetness against the meat's salt and warm spice so it isn't cloying.
- Crown the tagine with fried almonds and toasted sesame, the traditional finish.
Questions about cooking with Prunes
What is the famous Moroccan prune dish?
Lham bel barqoq — lamb tagine with prunes and almonds — is the celebrated sweet-savoury classic. Lamb is slow-cooked with saffron, ginger and onion, and prunes are glazed with honey and cinnamon and spooned over, finished with fried almonds and sesame. It is a festive dish and one of the finest expressions of Morocco's love of sweet with savoury.
How do I plump prunes for a tagine?
Soak them in warm water or tea, or simmer them gently, until they swell and soften, then add them to the tagine toward the end of cooking. For the classic finish, simmer the plumped prunes briefly with a little honey, cinnamon and some of the sauce until glossy and caramelised before spooning them over the meat.
How many prunes should I use?
For a lamb or beef tagine feeding four to six, a generous handful — around 200g of prunes — gives plenty of fruit and sweetness through the dish. Adjust to taste, remembering to balance the sweetness against the salt of the meat and the warm spice. Stone the prunes first unless you have bought them pre-stoned.
Can I use prunes with chicken instead of lamb?
Yes — chicken tagine with prunes is a lighter but delicious variation on the classic lamb dish. The prunes are glazed and added the same way. Chicken cooks faster than lamb, so the timing is shorter, but the sweet-savoury balance of glossy prunes, warm spice and fried almonds works just as beautifully.
How should I store prunes?
Keep them airtight in a cool, dry place, where they last for many months. If they harden over time, a short soak in warm water or tea softens them again. Choose plump, soft, glossy prunes when buying, and store them away from strong smells and moisture so they stay supple and ready for the pot.
Cook these dishes with a local in Marrakech
Learn to handle prunes the Moroccan way in a hands-on cooking class, or taste it across the medina on a guided food tour.