Photograph of the finished Berkoukes

Middle East · Hạt semolina vê tay nấu súp Berkoukes

Berkoukes

2 hr Hands-on time + 1 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Semolina flour Semolina flour 520 g
  • Photograph of Lamb Lamb 560 g
  • Photograph of Chickpeas Chickpeas 160 g
  • Photograph of Thick tomato passata Thick tomato passata 140 g
  • Photograph of Carrot Carrot 1.6
  • Photograph of Pumpkin Pumpkin 320 g
  • Photograph of Harissa chili sauce Harissa chili sauce 48 g
  • Photograph of Ras el hanout spice powder Ras el hanout spice powder 12 g
  • Photograph of Olive oil Olive oil 140 ml
  • Photograph of Parsley Parsley 32 g
  • Photograph of Steamed rice Steamed rice 800 g

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.

Start cooking