An ancient ingredient esteemed for its healing powers, honey is one of the world's most irresistible sweeteners. Turn yours into a Persian caramel; add to tagines for a saccharine kick; or take a leaf from Korea, and make some 'medicinal confectionery'.
Alice Storey

4 Aug 2014 - 5:04 PM  UPDATED 5 Aug 2014 - 5:39 PM

Tfaya with lamb tagine and couscous

Morocco has a long history of beekeeping. Tfaya, an accompaniment of honey-spiked caramelised onions, is often added to tagines, but also makes a satisfying meal with just couscous.

Tfaya with lamb tagine and couscous


As is the case in many countries, honey in Korea is regarded as a highly nutritious food that cures various ailments. It’s no surprise then that these fried sweets, known as yakgwa, literally mean ‘medicinal confectionery’.

Honey, almond and saffron caramels (sohan asali)

A popular feature on many Persian New Year tables, these caramels are a speciality from Iran’s Isfahan region, known for its honey production. Often used to add an aromatic sweetness to Perisan confectionery, there are many local honey varieties, including orange blossom, thyme and clover, some of which is still collected using traditional beekeeping methods.


Photography by Chris Chen. Food preparation by Phoebe Wood. Styling by Vivien Walsh.


As seen in Feast magazine, September 2014, Issue 35. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.