Berkoukes

Name: Berkoukes
Yield: 4 servings
Cuisine: Algerian
Ingredients: 2 cups coarse semolina (for the pasta balls); Water, as needed to form the dough; 500g bone-in lamb or beef, cut into pieces; 2 medium onions, finely chopped; 2 ripe tomatoes, chopped; 2 carrots, peeled and diced; A handful of fresh coriander and flat-leaf parsley; 3 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon ras el hanout or paprika; Salt and black pepper to taste; 1 cup canned or pre-cooked chickpeas (optional)

بركوكس/ber-KOO-kes/

About this dish

Berkoukes is a hearty Algerian soup or stew made with large, hand-rolled semolina pasta balls simmered in a richly spiced broth with vegetables and meat. It is a warming, filling dish closely associated with home cooking and family meals across Algeria.

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Ingredients

🌾2 cups coarse semolina (for the pasta balls)

💧Water, as needed to form the dough

🥩500g bone-in lamb or beef, cut into pieces

🧅2 medium onions, finely chopped

🍅2 ripe tomatoes, chopped

🥕2 carrots, peeled and diced

🌿A handful of fresh coriander and flat-leaf parsley

🫒3 tablespoons olive oil

🧄3 cloves garlic, minced

🌶️1 teaspoon ras el hanout or paprika

🧂Salt and black pepper to taste

🫘1 cup canned or pre-cooked chickpeas (optional)

Method

Serves 4

To make the berkoukes pasta, place the semolina in a large bowl, add a pinch of salt, and gradually work in small amounts of water, rubbing the semolina between your palms in a circular motion to form small, irregular balls roughly the size of large peas. Set aside and allow to air-dry slightly.

Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onions and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.

Add the meat pieces to the pot and brown on all sides. Stir in the garlic, ras el hanout or paprika, salt, and black pepper, and cook for a further 2 minutes until fragrant.

Add the chopped tomatoes and cook, stirring, for 5 minutes until they begin to break down and combine with the other ingredients.

Pour in enough water to generously cover the meat — approximately 1.5 to 2 litres — then bring the broth to a boil. Reduce the heat, cover, and simmer for about 40 minutes, or until the meat is becoming tender.

Add the diced carrots and chickpeas (if using) to the pot and continue to simmer for a further 15 minutes.

Gently drop the semolina pasta balls into the simmering broth, stirring carefully to prevent them from clumping together. Cook uncovered for 15 to 20 minutes, stirring occasionally, until the pasta balls are cooked through and have thickened the broth slightly.

Adjust seasoning to taste, stir in the fresh coriander and parsley, and serve hot in deep bowls.

✓ What Makes it Authentic

Berkoukes is a traditional dish found throughout Algeria and the broader Maghreb region, often prepared during cooler months or for family gatherings. The dish belongs to a family of North African semolina-based preparations, and like many traditional staples, it has been passed down through generations of home cooks rather than having a single documented origin.

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