Moroccan
Hergma
Hergma is a slow-cooked Moroccan stew of calf or lamb trotters, chickpeas, and wheat berries in a warm, garlicky spice sauce. The broth becomes rich and silky as the trotters simmer until tender, traditionally served with bread for scooping.
Ingredients
- cleaned calf or lamb trotters, split into pieces900g
- dried chickpeas, soaked overnight and drained1/2 cup
- wheat berries, soaked overnight and drained1/4 cup
- yellow onion, grated1 medium
- garlic cloves, crushed4
- olive oil2 tbsp
- ground ginger1 tsp
- sweet paprika1 tsp
- ground turmeric1/2 tsp
- ground cumin1/2 tsp
- black pepper1/2 tsp
- saffron threads, crumbled1 pinch
- salt1 tsp
- smen or butter1 tsp
- fresh cilantro and parsley, tied in a small bouquet1 small handful
- water5 cups
Method
- Scrub the trotters well, rinse them with cold water, and drain thoroughly.
- Put the wheat berries in a small piece of cheesecloth and tie it into a loose pouch.
- In a pressure cooker or heavy pot, combine the onion, garlic, olive oil, ginger, paprika, turmeric, cumin, black pepper, saffron, salt, and smen.
- Add the trotters and turn them in the spiced onion mixture over medium heat for 5 minutes.
- Add the soaked chickpeas, the tied pouch of wheat berries, the herb bouquet, and enough water to cover the trotters by about 2 cm.
- Seal the pressure cooker and cook over medium-low pressure for about 1 hour 45 minutes, or simmer covered in a heavy pot for 4 to 5 hours until the trotters are very tender.
- Release the pressure, open the pot, and check that the chickpeas are soft and the meat and skin pull easily from the bones.
- Remove the herb bouquet and untie the wheat berries, returning them to the sauce.
- Simmer uncovered for 15 to 25 minutes until the sauce is reduced, glossy, and lightly thickened.
- Taste for salt, then serve hot in a shallow dish with the trotters, chickpeas, wheat berries, and sauce spooned over the top.
Common questions
Can I substitute lamb trotters for calf trotters, and does it change the cooking time?
Yes. Lamb trotters work well and usually cook a bit faster because they’re smaller. Start checking tenderness 15-20 minutes earlier in a pressure cooker, or about 30-45 minutes earlier if simmering gently on the stove.
How long should I cook Hergma in a pressure cooker versus a regular pot?
In a pressure cooker, plan on about 1 hour 45 minutes at medium-low pressure. In a heavy covered pot, expect 4 to 5 hours of very gentle simmering, until the meat is soft and pulls easily from the bone.
What are the most common mistakes to avoid when making Hergma?
Don’t skip scrubbing the trotters well, and don’t boil too hard or the broth can turn greasy and cloudy. Also make sure the chickpeas are soaked, and keep the wheat berries tied in cheesecloth so they don’t break apart.
How should I store leftover Hergma, and can I freeze it?
Cool it quickly, then refrigerate in a covered container for up to 4 days. It freezes well for about 2 to 3 months. Reheat gently with a splash of water, since the sauce thickens a lot when chilled.
What’s the best way to serve Hergma?
Serve it hot in a deep bowl with plenty of the rich broth, soft chickpeas, and wheat berries. It’s especially good with khobz or other crusty bread for scooping, and a squeeze of lemon can brighten the flavor.