Berkoukes RecipeOrigin: Algeria Period: Traditional |
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Berkoukes are an Algerian speciality. They are made in the same manner as couscous: typically it's made from semolina flour (coarsely-ground durum wheat) and consists of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished grains are about 1 mm in diameter before cooking. However, berkoukes, though made by the same process but the finished grains are much larger and are often referred to as 'pasta bullets'. Ingredients:
2 tbsp olive oil 
Berkoukes Preparation:Method:Add 2l water to a pan, bring to a boil then add the salt. Add all the remaining ingredients (except the pasta bullets) to the pan and return to a boil. Reduce to a brisk simmer, cover and cook over medium heat for about 30 minutes. In the meantime, rinse the berkoukes well under cold water then set aside to drain before adding to the pot. Simmer for 15 minutes, until the pasta is done, then spoon into a dish and serve. |
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