Moroccan cuisine · Soups & Stews

Hergma (Veal Trotter Stew)

Veal trotters with chickpeas and wheat berries simmered for hours in a saffron-turmeric broth until everything is gelatinously tender.

Ingredients · for 4 servings

• 1.5kg veal trotters (cut by the butcher)
• 200g chickpeas (dried)
• 150g wheat berries
• 2 onions
• 4 garlic cloves
• 1/2 tsp saffron threads
• 1 tsp turmeric
• 1 tsp cumin
• 1 cinnamon stick
• 3 tbsp olive oil
• 1/2 bunch coriander (cilantro)
• Salt, pepper

Instructions

1. Soak the chickpeas and wheat berries separately overnight; thoroughly wash and scrape the cut veal trotters under running water.
2. Boil the veal trotters vigorously in plenty of water for 10 minutes, then drain and rinse – this keeps the broth clear later on.
3. Finely chop the onions and garlic and sauté in the olive oil for 5 minutes, then add the turmeric and cumin and toast for 1 minute.
4. Add the veal trotters, drained chickpeas, wheat berries, the cinnamon stick and the saffron threads (soaked in 4 tbsp hot water), and cover with 2.5 litres of water.
5. Simmer, covered, over gentle heat for 3–3.5 hours until the meat falls off the bones and the broth thickens naturally to a gelatinous consistency; season with salt and pepper only after 2 hours.
6. Remove the cinnamon stick, sprinkle the stew with chopped coriander and serve piping hot in deep bowls.