A mountain recipe to pass on
Berkoukech is distinguished from couscous by its larger grains, shaped to withstand soups and long cooking without disappearing. This version has been rewritten and structured for contemporary family cooking, while retaining the products, proportions and gestures that give the dish its identity. The generous size of the berkouch gives a texture close to a small dough while retaining the clear taste of barley. Setting up requires a few minutes: weigh the cereals, prepare the vegetables and gather the spices before starting. The process thus becomes smoother and cooking remains easy to control.
The gestures that build flavor
Look for a regular size rather than perfection: the sieve separates grains that are too fine and then guarantees even cooking. Respect the resting times and especially observe the texture: a cereal must remain distinct, a dough must become supple without being worked roughly, and a broth must simmer rather than boil violently. Taste at several stages, then gradually adjust the salt, acidity or spices. This attention gives a more regular result than simply following the timer and allows the recipe to be adapted to the power of the fire or the size of the ingredients.
Service, balance and conservation
Cook the berkoukech in a tomato broth with legumes or serve it like a cereal with roasted vegetables and herbs. The quantities indicated can be adjusted with the portion selector on the sheet, maintaining the same proportions. Calories and nutritional values are estimates per serving: they vary depending on the product, the amount of fat actually absorbed and the service. Dry it to the core before closing the jar; the slightest residual humidity would compromise its conservation. Serve the dish in simple and generous dishes, so that its colors, grains and garnishes remain the center of attention.
Source and credits: recipe adapted from Traditional Mountain Recipes Cookbook - More than 50 recipes from Morocco, Algeria, Italy, Croatia, Tunisia and Lebanon (2025), MountainHER project, by Josipa Liker and Leopold Jurković, under the editorial direction of Filippo Bassi and Rachid Mrabet. Rewritten text, nutritional structuring, editorial verification and original photography: My Delice Recipes.
