HISTORY OR DIFINITION
Aïch or Merdoud is an Algerian dish of Amazigh origin. Its name comes from the combination of two words: “ber,” meaning something large or thick, and “couscous,” referring to large-grained couscous. In all cases, the name is given due to the method of rolling the grains. In western Algeria, this dish has become a tradition for family occasions, such as celebrating a new birth or the Mawlid Ennabaoui Echarif (the Prophet .)Muhammad’s birthday
INGREDIENT HISTORY OR DIFINITION PICTURE NAMES
500g Lamb
meat, cut into
pieces
- 1 teaspoon tomato paste
- 2 tomatoes
- 1 onion
- 1 carrot
- 1 turnip
- Celery
- Chopped cilantro (coriander)
- Soaked chickpeas
- Green peas
- Minced garlic
- 200g berkoukes (large-grain couscous pasta)
- 1 teaspoon ras el hanout (spice blend)
- A pinch of black pepper
- Salt
PREPARATION
Put oil and sauté the meat, salt, onions, and tomatoes. Then add the carrots. After the ingredients are well browned, add ras el hanout, black pepper, the rest of the vegetables, chickpeas, crushed garlic, celery leaves, and cilantro, while continuing .to stir/mix
Add the tomato paste mixed with water, and continue to stir. Once the vegetables have softened, add a large amount of hot water and let it simmer over medium heat for half an .hour .Wash the berkoukes and steam it
Afterward, add the berkoukes to the .pot of broth for 15 minutes