Tajine Lham Barkoukesh (Eid Lamb and Pearl Couscous) (سكوكرب محل نيجاط)
The Quirky Foodster Team
Ingredients
- Lamb shoulder, cubed — 700 g (1.5 lb)
- Berkoukes (pearl couscous) — 300 g (1 3/4 cups)
- Onion, chopped — 150 g (1 medium)
- Tomato paste — 40 g (3 tbsp)
- Ground cinnamon — 2 g (1/4 tsp)
- Ground ginger — 3 g (1/2 tsp)
- Chickpeas, cooked — 150 g (3/4 cup)
- Vegetable oil — 45 ml (3 tbsp)
- Water — 1.5 L (6 cups)
- Salt — 10 g (2 tsp)
Method
- Heat oil in a large pot and brown the lamb with the onion.
- Stir in tomato paste, cinnamon and ginger; cook for 1-2 minutes.
- Add water, salt and chickpeas; bring to a boil, then simmer covered for 45 minutes until the lamb is tender.
- Add the berkoukes and simmer for a further 15-20 minutes, stirring occasionally, until the pearls are tender and the dish has thickened into a hearty stew.
- Adjust seasoning and serve hot.
Introduction: Tender lamb simmered with warm spices and tiny pearl couscous (berkoukes), a substantial celebration dish especially associated with Eid al- Adha.
Cultural Background: This dish makes use of the fresh lamb traditionally prepared for Eid al-Adha, paired with berkoukes, a larger-grain pearl couscous distinct from the finer variety used in everyday couscous dishes.
Tips: Stir occasionally once the berkoukes is added, as the small pearls can settle and stick to the bottom. Berkoukes takes longer to cook than fine couscous — check for tenderness before serving.
Variations: Add raisins for a touch of sweetness typical of festive versions. Use bone-in lamb pieces for extra depth of flavour in the broth.
Vegetarian/Vegan: No authentic vegetarian version exists for this lamb-based Eid dish.
Serving Suggestions: Serve as a generous centrepiece for Eid al-Adha family gatherings.
Storage: Refrigerate for up to 3 days; the berkoukes will continue to absorb liquid over time.
Reheating: Reheat on the stovetop with a splash of water to loosen, stirring occasionally.
Nutrition: 480 kcal | Protein 30g | Carbs 46g | Fat 18g
FAQs:
Q: What is berkoukes?
A: It’s a larger-grain hand-rolled pearl couscous, distinct from the fine couscous used in everyday dishes, with a chewier bite.
Q: Can I substitute regular couscous?
A: Yes, though the texture will be noticeably different — regular couscous cooks much faster and is more delicate.
- Lamb shoulder, cubed — 700 g (1.5 lb)
- Berkoukes (pearl couscous) — 300 g (1 3/4 cups)
- Onion, chopped — 150 g (1 medium)
- Tomato paste — 40 g (3 tbsp)
- Ground cinnamon — 2 g (1/4 tsp)
- Ground ginger — 3 g (1/2 tsp)
- Chickpeas, cooked — 150 g (3/4 cup)
- Vegetable oil — 45 ml (3 tbsp)
- Water — 1.5 L (6 cups)
- Salt — 10 g (2 tsp)
Please log in to leave a comment.