Douara

Name: Douara
Yield: 4 servings
Cuisine: Algerian
Ingredients: 500g lamb or beef offal (stomach, intestines, liver), cleaned and cut into pieces; 200g dried chickpeas, soaked overnight; 2 medium onions, finely chopped; 4 cloves garlic, minced; 2 ripe tomatoes, chopped; 3 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon ground coriander; Salt and black pepper to taste; 750ml water or light stock; Fresh parsley or coriander, chopped, to garnish

دوارة/doo-AH-ra/

About this dish

Douara is a traditional Algerian offal stew made primarily from lamb or beef organ meats — particularly the stomach, intestines, and liver — slowly cooked with a fragrant blend of spices, chickpeas, and vegetables. It is a robust, deeply flavored dish considered a comfort food and a way of using the whole animal with respect and economy.

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Ingredients

🫀500g lamb or beef offal (stomach, intestines, liver), cleaned and cut into pieces

🫘200g dried chickpeas, soaked overnight

🧅2 medium onions, finely chopped

🧄4 cloves garlic, minced

🍅2 ripe tomatoes, chopped

🫒3 tablespoons olive oil

🌿1 teaspoon ground cumin

🌶️1 teaspoon paprika

🫙1/2 teaspoon ground coriander

🧂Salt and black pepper to taste

💧750ml water or light stock

🌱Fresh parsley or coriander, chopped, to garnish

Method

Serves 4

Thoroughly clean the offal under cold running water, removing any fat or membrane. If using stomach or intestines, rub with salt and lemon juice, rinse repeatedly, then cut into bite-sized pieces.

In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onions and cook, stirring occasionally, until softened and lightly golden, about 8–10 minutes.

Add the garlic, cumin, paprika, and ground coriander to the pot, stirring for 1–2 minutes until fragrant.

Add the cleaned offal pieces to the pot and stir well to coat them in the spiced onion mixture. Cook over medium-high heat for 5–7 minutes, browning the meat on all sides.

Add the chopped tomatoes and stir to combine. Cook for a further 5 minutes until the tomatoes begin to break down.

Drain the soaked chickpeas and add them to the pot along with the water or stock. Season generously with salt and black pepper. Stir everything together.

Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the offal is tender and the chickpeas are fully cooked. Add more water if needed to maintain a rich, sauce-like consistency.

Taste and adjust seasoning. Serve hot, garnished with fresh chopped parsley or coriander, alongside crusty bread or over plain rice.

✓ What Makes it Authentic

Douara is found across Algeria and is especially associated with home cooking and festive occasions such as Eid al-Adha, when the slaughter of a sheep makes offal readily available in large quantities. It is considered a dish of resourcefulness and tradition, enjoyed across different regions of the country, though spice blends and exact preparation methods can vary by family and locality.

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