Amazigh Pasta · Hand-Rolled Semolina
Berkoukes
🍚
Photo coming soon
Every pearl is hand-rolled individually from semolina and water — nothing about it is machine-made, even though it looks similar to store-bought pearl couscous.
Coarse semolina is rolled by hand into large, round pearls, larger than standard couscous, then either simmered into a savory soup with vegetables and legumes or served plain with a spoonful of amlou stirred through. It's a Souss-region Amazigh staple eaten as both breakfast and dinner.
Why it's made this way: Hand-rolling the grain was traditionally a communal task done by groups of women, making berkoukes as much a social ritual in Amazigh households as it is a meal.
More from Morocco
Atay (Moroccan Mint Tea)
Msemen (Layered Flatbread)
Sandwich Kefta (Spiced Meatball Sandwich)
Sfenj (سفنج)
Harira (Tomato, Lentil & Chickpea Soup)
Tanjia Marrakchia
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.