Berkoukech Soup (Mhamsa)

Berkoukech (Mhamsa)

INGREDIENTS

Serves 4 to 6

• 1 tablespoon olive oil
• 1 onion, grated
• 200 gr braising beef or lamb, boneless, trimmed of excess fat and cut in 3 cm pieces (i.e. shoulder, neck fillet, beef shin, etc)
• 2 medium sized tomatoes, grated
• 2 tablespoons chopped coriander and more for garnish
• 1 teaspoon tomato paste
• ½ teaspoon ground ginger
• Generous pinch of saffron
• 1 ½ teaspoon salt or more to taste
• ¼ ground black pepper
• 200 gr carrots, chopped
• 100 gr celery, chopped
• 100 gr drained canned chickpeas or 50 gr dried chickpeas, soaked overnight and drained
• 200 gr courgette, chopped in large chunks
• 150 gr giant couscous (also known as berkoukech or mhamsa)

METHOD

• In a large casserole warm the olive oil over medium heat and add the onions, the meat, the tomatoes, the coriander, the tomato paste, the spices, salt and pepper. Leave for 5 to 10 minutes to lightly brown the meat and sweat the onions. Stir occasionally.
• Transfer the celery and the carrots in the casserole. Add 1 litre of water, bring to the boil and reduce the heat to low. Cover with a lid and leave to simmer for 60 minutes or until the meat is almost cooked.
• Add the courgette and the chickpeas then cook for an additional 20 minutes, or until the meat, the courgette and the chickpeas are a cooked.
• When ready to serve, transfer the giant couscous in the casserole and leave for 7 to 9 minutes or until the couscous is cooked. Depending on your type of giant couscous, the cooking time will vary. Garnish with chopped coriander and serve immediately.

Notes

• If the berkoukech soup is not served straightaway, the couscous grains will keep absorbing the water and the soup will loose a significant amount of its the liquid. For this reason, I recommend adding the giant couscous in the casserole a few minutes before serving the soup and serving it immediately once cooked.