safri

Safri refers to a type of traditional Moroccan dish, most commonly a slow-cooked stew. It is characterized by its rich flavor profile, often achieved through the use of spices like cumin, ginger, turmeric, and saffron. Safri can be prepared with various ingredients, including lamb, beef, chicken, or even vegetables. The cooking process typically involves simmering the ingredients in a tagine or a heavy-bottomed pot for an extended period, allowing the flavors to meld and the meat to become tender.

The preparation of safri often begins with browning the meat or vegetables, followed by the addition of aromatic spices, onions, garlic, and sometimes dried fruits like apricots or prunes. Liquid, such as water or broth, is added to create the stew, and the dish is then covered and cooked over low heat. While the term "safri" itself is sometimes used generically for stews, it is also associated with specific regional variations and culinary traditions within Morocco. The slow cooking method is central to achieving the characteristic depth of flavor and tender texture of a well-made safri. It is often served with bread or couscous to soak up the flavorful sauce.