Laham Lahlou Recipe

Ramadan Dessert
Laham Lahlou
Laham Lahlou is an Algerian dish and means “sweet meat” in Arabic. It gained its name as it was originally prepared with meat, usually lamb. This dish is often prepared for the special occasion of Ramadan and some, like me, prefer it without the meat as a delicious light desert after a generous Iftar meal of Shorba or Harira (a vegetable soup) and a main traditional dish of the region.                                                                                                                      
  • 2 tbsp unsalted butter, at room temperature
  • 1/2 tsp cinnamon
  • 1/2 cup Emirati Wildflower Raw Honey
  • 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
  1. Soak the dried fruits in hot water. Each fruit must be soaked in its own bowl.
  2. 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.
  3. In a saucepan over medium heat, melt the butter, stir for 2 to 3 minutes.
  4. Add hot water.
  5. Add in the honey, cinnamon and let simmer for about 10 minutes.
  6. 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.
  7. Toss in the pear and let cook for about 5 minutes (you may need to cook it for time).
  8. Drain the dried prunes then add them to the saucepan.
  9. Gently mix the prunes as they may pop and make the sauce darker. Let simmer for 5 minutes. The sauce should thicken at this step.
  10. Turn off the heat and add orange blossom.
  11. Add a drizzle of Blossom Honey, sprinkle some toasted blanched almonds.
  12. Serve.