Saharan berkoukes (mardoud with vegetables)

Method

1. 1

   Simmer the meat with the chopped onion, tomatoes and spices (cumin, red pepper, safflower) in a deep pot until the meat starts to cook and a concentrated broth forms.

2. 2

   Add the soaked chickpeas, carrots and red pumpkin and simmer gently until the vegetables are tender.

3. 3

   Moisten the berkoukes grains with a little water and oil, place them in the steamer basket (couscoussier) over the pot and steam for 20–25 minutes until swollen and fully cooked, keeping the grains separate.

4. 4

   Gradually pour some of the hot broth over the steamed berkoukes, stirring, to moisten it without letting it clump.

5. 5

   Serve the berkoukes in a large dish with the meat and vegetables in the centre and broth poured over as desired; a hearty winter dish common in southern Algeria and the High Plateaus.