Скачать или смотреть Moroccan Berkoukech Recipe! M’Hamsa, Aïche, Pearl Couscous Recipe!

Berkoukech With Meat: A Delicious Dish of Stewed Meat, Spices and Large Grain Semolina. This dish is popular across North Africa. In Morocco you’ll find versions with Ras El Hanout, in Algeria versions that are packed with vegetables and in Tunisia a version packed with firey harissa. This dish is commonly made in the winter months but is also made in Morocco after giving birth. ⁣
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Here’s a version I created at home after eating a delicious Berkoukech dish at @ledouar.marrakech
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Ingredients: ⁣
4T olive oil⁣
1 large onion, grated ⁣
2 tomatoes, grated ⁣
1t turmeric ⁣
1.25t paprika ⁣
1.25t ground ginger⁣
.75t black pepper ⁣
1/2t ras al hanout ⁣
Salt, to taste ⁣
3T finely chopped cilantro ⁣
1T tomato paste ⁣
300g Berkoukech or Petits Plombs ⁣
1 chili pepper (optional) ⁣
500g lamb or beef stew meat, with bones ⁣

In a large pot, heat the olive oil over medium heat. Add the grated onion, beef, spices and chopped cilantro. Let cook for a few minutes to lock in the flavors. Add grated tomatoes and tomato paste and cook for a few more minutes. Season generously with salt.⁣

Add 1.7L of of water, bring to a boil, reduce to simmer, add chili pepper (if using) and cook over medium low heat for about an hour until the meat is tender and broth is flavorful. ⁣

Add an additional .5L of water (if needed) and bring to boil. Add berkoukech and cook for another 20 minutes until berkoukech is plump and tender.⁣
Garnish with chopped cilantro and serve immediately.⁣
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B’saha & Bon Appetit!