Berkoukes for Assegass Amegas

-250g of mutton or lamb (cut in small pieces) or a piece of lamb jerky.

-4 tablespoons of extra virgin  olive oil

-Handful of chickpeas (soaked overnight)

-1 brown or white onion (grated)

-300g of ripe tomatoes

-1 medium potato (cut in small cubes)

-1 medium courgette (cut in small cubes)

-1 small carrot (cut in small cubes)

-1 long green chili pepper

-1 1/2  tablespoon of red sweet paprika (felfel akri)

-Salt to taste

-Black pepper to taste

– 1/2 teaspoon of ground coriander

-Small bouquet of coriander chopped

-1 teaspoon of tomato paste

– 200g of Berkoukes

-Coriander for garnish

– 1 1/5 warm water to cover

Method:

• Place the tomatoes into a boiling water pot, cook for less than one minute. Remove them with a slotted spoon and let them to cool off. Peel back the skin with your hands and mixed them as a purée.
• In a large pot add the sunflower oil  or olive oil and the grated onion, over a medium heat.
• Add the lamb/mutton cut in small cubes or the lamb jerky.
• Sauté a few minutes.
• Add the chopped coriander, the salt, the black pepper, the paprika, the potato, the  courgette  and the carrot.
• Mix the lamb, the vegetables and the spices together with a wooden spoon to allow the spices and the flavors to release their fragrance.
• Pour a little of water and simmer for about 5 minutes.
• Add the chickpeas and the long green chili pepper.
• Pour the tomato purée  and the tomato paste with the rest of warm water.
• Add the pepper.
• Cover and simmer for 45 minutes or until the meat is soft and tender.
• Pour slowly  the berkoukes.
• Reduce the heat and simmer again for about 15 minutes or until the pasta are ready, stirring occasionally.

Serve hot, garnish with chopped coriander leaves. a. This soup is served with Khobz Edar or Kesra!

You can replace the berkoukes by petits plombs (in French) or moghrabieh or acini di Pepe!