Home > Worldwide Recipes > Africa > Side Dish > Lahm Lhalou
( Seitan With Prunes And Almonds )
Lahm Lhalou
( Seitan With Prunes And Almonds )
Ingredients
2 tablespoons olive oil
12 oz seitan, cut into 1-inch chunks
2 cups prunes, pitted
1 cup almonds, blanched
½ cup honey
2 strips orange zest, ½ wide and 2 long
1 cinnamon stick, 6-inches broken into 2-in pieces
1 orange, juiced
1 teaspoon orange blossom water (opt)
Details
Serves: 6
Method
Heat the oil in a heavy, 3 or 4-quart saucepan set over medium-high heat. Add about half of the seitan and panfry, turning the pieces until they are lightly crisped on all sides, about 5 minutes. Drain the seitan on a plate lined with paper towels. Repeat with the remaining seitan.
Wipe out the saucepan and return the seitan to it. Stir in the prunes, almonds, honey, orange zest and the cinnamon. Pour in the orange juice, the orange blossom water (if you are using it), and 1 cup of water. Bring to a boil, cover, reduce heat to low, and simmer until the prunes are very soft, about 45 minutes. Remove and discard the orange zest and the cinnamon sticks.
Serve mounded on a heated platter, accompanied by steamed couscous or rice. This may be refrigerated for up to 2 days.
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