Lham hlou, often referred to as lham lahlou and tajine lahlou, is an Algerian dessert dish consisting mostly of prunes and sometimes apricots, garnished with almonds and raisins in a syrup of sugar and orange blossom water. The name "sweet meat" or "sweet tajne"
It is one of the quick-prepared Algerian dishes, and it
is considered one of the main dishes. Here is how to prepare it and the
ingredients.
The components
Half a kilo of boneless veal.
Half a kilo of
sugar.
Half a kilo of fresh plums.
A quarter kilo of dried apricots.
A quarter kilo of
almonds. A quarter kilo of dried grapes.
Onion.
A small spoon of
salt.
A teaspoon of brown pepper.
A teaspoon of
cinnamon and some cinnamon sticks.
Olive oil as desired.
Lukewarm water as desired and as needed
How to prepare
Place the onions,
veal, and spices (salt, pepper, cinnamon, and cinnamon sticks) in a large pot,
water, and olive oil; mix the ingredients well, then put the pot on low heat
until somewhat cooked, and leave it for about forty-five minutes.
Add the sugar, dried
apricots, dried grapes, almonds, and fresh plums to the mixture, and leave it
for another fifteen minutes until it is cooked and the ingredients are
combined.