Keraaine (Trotters with Chickpeas)
Welcome to my table! A deeply comforting, gelatinous stew made by slow-cooking lamb or beef trotters with chickpeas and sometimes wheat or raisins. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Cow or Lamb trotters (cleaned and cut)
- Chickpeas (soaked overnight)
- Onions
- Garlic
- Paprika
- Cumin
- Saffron
- Raisins (optional)
- 1 tsp Salt (or to taste)
- 1/2 tsp Black Pepper
- 3 tbsp Olive Oil
Step-by-Step Instructions
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Place the trotters onions and spices in a pressure cooker or heavy pot.
Cover with water and cook until the meat is beginning to fall off the bone.
Add the soaked chickpeas (and raisins if using) and cook until tender.
The resulting sauce should be thick sticky and rich.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
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