Moroccan cuisine · Soups & Stews

Berkoukes (Pearl Pasta Stew)

Coarse semolina pearls simmered in lamb broth with tomato, pepper and chickpeas – a stew as thick as risotto.

Ingredients · for 4 servings

• 500g lamb shoulder (cubed)
• 250g berkoukes (coarse semolina pearls, or fregola)
• 1 can chickpeas (400g)
• 2 onions
• 3 tomatoes
• 2 tbsp tomato paste
• 1 red bell pepper
• 1 tsp sweet paprika
• 1 tsp turmeric
• 1/2 bunch coriander (cilantro)
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the lamb shoulder into 3cm cubes, finely chop the onions, dice the bell pepper and coarsely grate the tomatoes.
2. Sear the meat well on all sides in the olive oil for 6–8 minutes, then add the onions and bell pepper and sauté for 5 minutes.
3. Toast the tomato paste, paprika and turmeric for 1 minute, add the grated tomatoes, season with salt and pepper, and simmer for 5 minutes until the mixture turns deep red.
4. Pour in 1.8 litres of water and simmer, covered, for 45 minutes until the lamb is tender.
5. Stir in the berkoukes and the drained chickpeas and cook uncovered for 12–15 minutes, until the pearls are al dente and the stew has thickened to a spoonable consistency – stir often.
6. Remove from the heat, let rest for 5 minutes and serve in deep bowls sprinkled with chopped coriander.