- 1 cup berkoukes
- ½ pound halal stew meat with bones
- 1 medium onion, minced
- 3 cloves garlic, minced
- 2 tablespoons cooking oil
- 2 carrots
- 1 zucchini squash
- ¼ pound string beans
- 1 medium tomato, puréed
- 3 tablespoons harissa paste for mild-medium heat
- 1 tablespoon olive oil
- ⅛ teaspoon garlic powder
- ⅛ teaspoon ground coriander
- ⅛ teaspoon black pepper
- ⅛ teaspoon ground ginger
- 3 bay leaves
- ½ bunch parsley, minced
- 2 teaspoons pink Himalayan salt (adjust according to taste)
- ¼ cup chickpeas
- 1½ quarts water, boiled
Sauté the stew meat in a pressure cooker with the cooking oil, onion, and garlic on low heat. Stir.
Add in the garlic powder, ground coriander, black pepper, ground ginger, and half the parsley. Stir.
In a food processor, purée the tomato with 3 or more teaspoons of harissa paste. Mix the olive oil into the purée.
Boil a quart of water and prep the vegetables. Peel and cut the carrots and zucchini squash into cubes. Cut the ends off the string beans and break into 1-inch pieces.
Pour the boiled water into the pot with the stew meat, along with the cubed carrots and bay leaves. Add salt.
In a sauce pot, blanch the green beans for 5 minutes, then drain. Add them to the pot.
Close the pressure cooker and double check that the lid is secured properly. Cook for 20 minutes.
Rinse the berkoukes twice and let them boil for 5 minutes. Drain.
After you release the steam from the pressure cooker, open the pot and add in the berkoukes. Add 1 cup of water to the pot, as well as the zucchini squash and chickpeas. If you prefer a thinner broth, you may also add the remaining cup of water.
Let everything boil gently for 5 to 10 minutes (or longer if the meat needs more time).
Remove pot from heat and let the stew settle. Garnish with remaining minced parsley.
You can substitute in celery or leeks for the string beans.