Vegetarian Mrouzia

Tempeh with Raisins, Almonds, and Honey

1 package tempeh, cut into strips
¼ teaspoon ras el hanout
¼ teaspoon sea salt
⅛ teaspoon ground ginger
⅛ teaspoon black pepper
pinch of saffron
⅓ cup blanched whole almonds
½ teaspoon crushed garlic
1 cinnamon stick
1 tablespoon butter
⅓ cup raisins
2 tablespoons honey (preferably dark)
½ teaspoon ground cinnamon


Dissolve ras el hanout, salt, ginger, pepper, and saffron in 1 cup water. Bring to a boil in saucepan, with tempeh strips, almonds, garlic, and cinnamon stick, and cover. Simmer for one hour, adding water as necessary. Add raisins, honey, and ground cinnamon, and continue cooking for another 30 minutes. Uncover pan and cook further until reduced to a thick sauce. Serve warm or hot.

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