Algerian
Berkoukes
Berkoukes is a comforting Algerian stew of large hand-rolled couscous grains simmered in a red, spiced sauce with lamb, chickpeas, and vegetables. The grains swell in the broth until the dish is thick, hearty, and spoonable.
Ingredients
- Dried berkoukes grains120g
- Lamb shoulder, cut into small pieces200g
- Dried chickpeas, soaked overnight1/4 cup
- Onion, finely grated1 small
- Garlic cloves, crushed2
- Ripe tomato, grated1 medium
- Tomato paste1 tbsp
- Olive oil or neutral oil1 tbsp
- Ras el hanout1 tsp
- Sweet paprika1 tsp
- Ground cumin1/2 tsp
- Ground black pepper1/4 tsp
- Harissa or dersa chili paste1 tsp
- Saltto taste
- Carrot, diced1 small
- Turnip, diced1 small
- Potato, diced1 small
- Zucchini, diced1 small
- Fresh coriander, chopped2 tbsp
- Water4 cups
Method
- Drain the soaked chickpeas and set them aside.
- Warm the oil in a couscoussier bottom or heavy pot over medium heat, then add the lamb and brown it lightly on all sides.
- Add the grated onion, garlic, salt, black pepper, ras el hanout, paprika, cumin, and harissa, and cook for 5 minutes until the onion softens and the spices smell fragrant.
- Stir in the grated tomato and tomato paste, then cook for 3 minutes until the sauce darkens slightly.
- Add the drained chickpeas and 4 cups of water, bring to a boil, then cover and simmer for about 45 minutes, until the lamb and chickpeas begin to soften.
- Add the carrot, turnip, and potato, then simmer for 15 minutes.
- Add the zucchini and simmer for 5 minutes more.
- Rinse the berkoukes grains briefly, drain well, and rub them with a few drops of oil so they do not clump.
- Pour the berkoukes into the simmering sauce while stirring, then reduce the heat to medium-low.
- Cook uncovered for 18 to 22 minutes, stirring often from the bottom of the pot, until the grains are tender and the sauce is thick but still slightly brothy.
- Add a little hot water if the stew becomes too thick before the grains are cooked.
- Taste for salt and spice, stir in the chopped coriander, then let the berkoukes rest off the heat for 5 minutes before serving.
Common questions
Can I substitute the lamb shoulder in berkoukes with another meat or make it vegetarian?
Yes. Bone-in beef chuck, lamb neck, or chicken thighs all work; adjust simmering time as needed. For vegetarian berkoukes, skip the meat and build flavor with extra chickpeas, vegetable stock, and more tomato paste.
How long does berkoukes take to cook from start to finish?
Plan on about 1 hour 45 minutes to 2 hours total, including soaking the chickpeas overnight. The lamb and chickpeas need the longest simmer, then the vegetables, and finally the berkoukes grains.
What are the most common mistakes when cooking berkoukes?
The biggest mistakes are not browning the lamb, adding too much water, and cooking the berkoukes too fast, which can make it mushy. Also avoid skipping the oil rub on the grains, or they may clump.
How should I store leftover berkoukes and reheat it?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water, since the grains absorb liquid and thicken the stew as it sits.
What should I serve with berkoukes?
Serve it hot as a complete meal, ideally with extra harissa on the side and crusty bread for scooping. A simple salad, olives, or fresh herbs help balance the rich, spiced broth.