• gastronomy

Also known as Berkoukech, it is a traditional Amazigh dish prepared with pasta resembling large grains of couscous. The berkouks grains are made from durum wheat semolina, sometimes blended  with flour in certain regions, and hand-rolled on a large wooden or clay platter. The dish is served with Amlou (a highly typical product from the Souss region, made from lightly toasted and ground almonds mixed with Argan oil and honey).

Berkoukech Recipe


2 cups durum wheat semolina
1 cup flour (optional)
1 teaspoon salt
Water for binding
For Amlou:

1 cup almonds, lightly toasted
2-3 tablespoons Argan oil
1-2 tablespoons honey

Mix semolina, optional flour, and salt in a large bowl.
Gradually add water and knead to form a dough.
Hand-roll the dough into large grains on a wooden or clay platter.
Steam the grains until cooked.
For Amlou:

Grind toasted almonds to a paste.
Mix almond paste, Argan oil, and honey.
To Serve:

Place steamed Berkoukech in a dish.
Serve with Amlou on the side.

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