El Fenn

Derb Moullay Abdullah Ben Hussain,
Bab El Ksour,

+212 524 44 1220
[email protected]


Traditionally this tomato jam is served as part of the medley of cooked Moroccan salads that kick off a grand diffa (banquet in English). It’s sweet, vibrant, and has the flame red intensity of a Marrakech sunset. For many it’s rather intense as a standalone dish, but it makes an excellent, and unusual, condiment with a cheese board. It’s also spectacular spooned over grilled halloumi, or a chunk of meaty white fish, as a starter. 



1.5 kg tomatoes (peeled, cored, coarsely chopped)

1 teaspoon ground cinnamon

1 teaspoon harissa

½ teaspoon ground ginger

½ teaspoon cumin

3-4 tablespoons honey (to taste)

3 tablespoons orange blossom water

Toasted seeds to garnish


Tomato and orange blossom jam


  1. Score a cross into the bottom of each tomato. Drop into boiling water and boil for 2 to 3 minutes, then drop into cold water and let cool slightly. Peel off the skin, cut in half and remove the seeds.
  2. Roughly chop the tomatoes and combine with spices, honey and orange blossom water in a saucepan.
  3. Bring to a simmer then reduce heat to low.
  4. Cook, uncovered, until very thick, about 1 1/2 hours.
  5. Stir occasionally to check for thickening and to prevent scorching. 
  6. While still hot, spoon into clean jars and put the lid on. 
  7. These will last, unsterilized for about 2 weeks in the fridge.  


To serve: spoon into bowls, drizzle with olive oil and scatter with toasted sesame seeds.

You don't have permission to register