Amazigh Pasta · Hand-Rolled Semolina
Berkoukes
📷 Closely related photo — Photo: Ovva olfa / Wikimedia Commons · CC BY-SA 4.0
Traditionally the pearls are rolled by hand from semolina and water in a wide dish, a batch at a time, then dried — 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.
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