Berkoukes

Method

1. 1 Sprinkle water onto the semolina and roll it between your palms into a ball about the size of a peppercorn, or three times the size of a couscous.
2. 2 Dry the seeds on a tray for 1 hour to remove any moisture; if the seeds are still damp, they will stick together when cooked.
3. 3 Sauté the lamb with onions, tomato sauce, harissa, and ras el hanout for 10 minutes, then add 900 ml of water.
4. 4 Cook for 40 minutes with chickpeas, carrots, and pumpkin to make a sweet broth.
5. 5 Add the semolina grains and cook for 15 minutes, stirring gently; the soup should be thick but the grains should still be separate.

With an appliance

• Pressure cooker 55 min

  Replace step 4: cook the meat and vegetables in a pressure cooker for 18 minutes at high pressure, then release the pressure naturally, and then add the semolina and cook with the lid open for 15 minutes.