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–+ servings

Berkoukes b'lham

This pasta-based stew is a classic Algerian staple, in which giant couscous is paired with chicken, vegetables and legumes in a rich tomato sauce. It is usual to have it quite spicy by adding harissa paste – a blend of chilies and spices. You can find several variants with different veggies or type of protein but this is my favourite.
This is Algerian comfort food at its best, a winter must!
Print Recipe
Total Time 45 minutes
Course Soup
Cuisine Algerian
Servings 6

Ingredients
  

  • 500 g package of Berkoukes or small ball shaped pasta called "plomb"or "anci de pepe"
  • 250 g beef cubed
  • Handful about 100g Quedid diced ๑۞๑ (optional)
  • 1 large onion minced
  • 2 carrot diced medium
  • 1 courgette diced medium
  • 2-3 garlic minced
  • 1 TBS tomato paste
  • 1 large potato diced medium
  • Harissa or dersa or any hot pepper paste to taste
  • 1 tsp paprika
  • 1 tsp cumin
  • pinch of ground caraway
  • 1 bay leaf
  • Half bunch about 1/4 cup chopped of chopped parsely and cilantro
  • Generous handful or two of green peas
  • Handful of precooked chickpeas
  • Handful of brown lentils I use Puy
  • olive oil/oil/smen
  • salt/ black pepper

Instructions
 

  • Chop up the vegetable and meat(s)
  • Brown the beef in oil. Once browned add in the aromatics - onions, garlic, carrots to sauté.
  • Push all these ingredients to one side of your pot, add in the tomato paste. Caramelize the tomato paste for a minute or two.
  • Then add in the water - about 2.5L
  • Now add in the spices, bay leaf, and lentils and Quedid if using .
  • Bring to boil, then lower the heat to a low simmer.
  • Once the meat is cooked tender, add in the half the herbs, chickpeas, courgettes, potatoes to cook for an additional 10m.
  • Then add in the peas and berkoukes into the broth.
  • The berkoukes generally will cook in about 15m, but keep a watchful eye on it, as it can easily soak up all the broth then burn. Do not hesitate to stir frequently.
  • Once the berkoukes is quite tender, not al-dente! - stir in the remaining herbs. There should still little thickened broth or really sauce.
  • Serve hot with bread like a Kesra or any rustic country style bread like Khoubz chaïr or Khoubz Ezraa

Notes

If you don't have Quedid on hand, and probably most of you won't, you can sub a halal smoky salami for a similar flavour here, or leave it out altogether.
Some cooks like to add diced turnips called luft in Algeria also.
You can use chickpea or lentils or even both in this dish. It depends on your preference and what you have on hand.
Tried this recipe?Let us know how it was!