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Recipe by Chef: Herkma Krain with Hummus, Delicious and Creamy
Introduction
Welcome, you who love authentic flavors and traditional recipes! Today, we’ll dive into the world of deep flavors with a Moroccan dish that’s a true masterpiece: “Herkma Krain with Hummus, Delicious and Creamy”. This dish is not just a meal, but an experience that combines a unique blend of flavors and textures, where the krain becomes “maqlu” and rich in gelatin, mixed with fresh chickpeas and warm spices. Follow me to prepare this masterpiece that will warm your hearts and bodies, especially on cold winter nights.
Ingredients
- 1.5 kilograms of krain (beef feet), cut and thoroughly cleaned.
- 250 grams of dried chickpeas, soaked in water for a whole night or canned (drained and rinsed).
- 2 large onions, finely chopped.
- 4-5 cloves of garlic, minced.
- 1/4 cup of olive oil.
- 1 tablespoon of tomato paste (center of the tomato).
- A small bunch of parsley and coriander, finely chopped.
- For the spices:
- 1 teaspoon of cumin (cumin).
- 1 teaspoon of ginger (ginger).
- 1/2 teaspoon of black pepper (black pepper).
- 1 teaspoon of red sweet pepper (red pepper).
- 1/2 teaspoon of coriander (coriander).
- A pinch of saffron (optional, dissolved in a little hot water).
- Salt to taste.
- Hot water in sufficient quantity for cooking.
- (Optional) 1-2 small hot peppers (hot pepper).
- (Optional) 50 grams of dates, soaked (optional).
- (Optional) lemon pickle slices for serving.
Preparation Method
- Preparing the chickpeas and krain: If using dried chickpeas, make sure to soak them for a whole night. Drain the krain thoroughly of any excess water.
- The basic browning: In a heavy pressure cooker (or a large and deep pot), heat the olive oil over medium heat. Add the chopped onion and stir until it becomes golden brown and translucent.
- Adding the krain: Add the krain pieces to the onion and stir well for a few minutes until they brown slightly and change color from all sides.
- Adding the spices and ingredients: Add the minced garlic, chopped parsley and coriander, and tomato paste. Then add all the spices (cumin, ginger, black pepper, red sweet pepper, coriander, and salt). If using saffron, add it now. Stir the ingredients well until the krain is covered with spices.
- Adding the broth and cooking: Add the drained chickpeas and pour in hot water to cover the krain and chickpeas completely (about 2-3 liters). If you prefer to add hot peppers, do so now.
- Cooking under pressure: Close the pressure cooker tightly. Leave it on high heat until it starts to whistle, then reduce the heat to medium-low and let it cook for 1.5 to 2.5 hours, or until the krain becomes very tender and almost separates from the bone, and the chickpeas become soft.
- Final touches (optional): After the cooking time has passed, carefully open the pressure cooker. If the broth is too thin, leave the pot on medium heat, uncovered, to reduce the broth and thicken it until it becomes “maqlu”. At this stage, you can add the soaked dates and let them cook for an additional 10-15 minutes.
- Serving: Serve the krain with hummus hot, garnished with some fresh parsley and lemon pickle slices if desired. Serve usually with fresh Moroccan bread to soak up the delicious broth.
Chef’s Tip
To achieve the best “maqlu” texture and deep flavor, don’t rush the cooking process. The secret lies in the slow and prolonged cooking that allows the gelatin in the krain to break down, resulting in the dish’s unique texture and richness. If you don’t have a pressure cooker, you can cook it in a regular pot on very low heat for 4-6 hours, making sure to add hot water regularly to maintain the broth level.
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Source: cuisine Halima Filali شهيوات داري – Watch original video
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