Berkoukes aux Légumes

Experience the warmth and richness of traditional North African cuisine with Berkoukes aux Légumes. This wholesome dish, featuring large hearty pearls of pasta with a medley of tender meats and vegetables, is perfect for family gatherings or a comforting winter meal. Bursting with flavor and fragrant spices, each bite will transport you to the vibrant heart of North African culinary tradition.

Ingredients

🐑 4-5 lamb chops
🍗 Chicken pieces from 1 whole chicken, skin removed
🌿 1 stalk celery
🥕 6 carrots
🧅 1 onion
🧄 3 cloves garlic
🥔 2 turnips
🥒 2 zucchinis
🍅 1 fresh tomato
🌶️ 1 red bell pepper
🍃 Fresh ginger for grating or slicing
🌿 Fresh mint, a bunch
🌿 Fresh coriander, a bunch
🌾 Berkoukes grains, approximately 2 cups
🌿 Cinnamon sticks, a few
🧂 Salt
🌶️ Pepper
🌿 Barbaria Jecona ground caraway, 1/2 teaspoon
🌿 Orange Pepper ground cumin, 1/2 teaspoon
🫒 2-3 tablespoons oil, preferably olive oil
💧 Water for braising and steaming

Instructions

1- Preparation of Ingredients:

• Chop the onion finely.
• Dice the tomato and carrots, and slice the zucchinis and turnips into cubes.
• Prepare the chicken by thoroughly washing with lemon and salt, removing the skin.

2- Sauté the Meats:

• In a generic aluminum pressure cooker, heat 2-3 tablespoons of oil.
• Add the chopped onion and sauté until translucent.
• Add the lamb chops and brown lightly.
• Incorporate the chicken pieces, continuing to sauté until all meats are browned.

3- Add Aromatics and Vegetables:

• Stir in the whole, unpeeled garlic cloves and grated fresh ginger.
• Toss in the diced tomato, carrots, turnips, zucchinis, and the whole red bell pepper.
• Tie the fresh mint and coriander together in a bunch and add to the pot.

4- Season and Braise:

• Mix in the cinnamon sticks, salt, and pepper.
• Pour boiled water over the mixture until ingredients are well-covered.
• Close the pressure cooker, and cook at medium heat until the meats and vegetables are tender.

5- Cooking Berkoukes:

• While the stew is cooking, moisten Berkoukes grains with water.
• Use a generic stainless steel steamer pot/couscoussier to steam the Berkoukes once, until partially cooked.

6- Blending the Sauce:

• Once the stew is finished, remove the lamb and chicken pieces.
• Transfer the cooked vegetables to a blender and process until smooth, creating a rich sauce.

7- Final Touches:

• Return the sauce to low heat and add Barbaria Jecona caraway and Orange Pepper cumin, stirring thoroughly.
• Add the steamed Berkoukes and let it simmer, allowing it to absorb the sauce.

8- Serve:

• Shred the cooked chicken and lamb.
• Serve the hot Berkoukes in bowls, garnished with shredded meat and some whole vegetables, if desired.

Prep Time: 45 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 30 minutes
Servings: 6-8
Calories (per serving): Approximately 450 calories
Proteins: 30g
Fats: 18g
Carbohydrates: 45g
Equipment:

• Generic pressure cooker
• Wooden stirring spoon
• Kitchen knife and peeler
• Couscoussier steamer
• Blender

Cooking Tips

• Use fresh, high-quality vegetables for the best flavor.
• Add boiling water when necessary to maintain constant cooking temperature.
• Use cumin sparingly to prevent overpowering the dish.

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Berkoukes aux Légumes