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.
Ingredients
- Cow or Lamb trotters (cleaned and cut)
- Chickpeas (soaked overnight)
- Onions
- Garlic
- Paprika
- Cumin
- Saffron
- Raisins (optional)
Step-by-Step Instructions
Prepare the ingredients
What makes this dish a true Masterpiece?
Start the base
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Add the spices
Place the trotters
Cook to perfection
onions
Cook to perfection
and spices in a pressure cooker or heavy pot.
Cook to perfection
Cover with water and cook until the meat is beginning to fall off the bone.
Cook to perfection
Add the soaked chickpeas (and raisins if using) and cook until tender.
Cook to perfection
The resulting sauce should be thick
Cook to perfection
sticky
Cook to perfection
and rich.
Cook to perfection
Serve immediately in the center of the table. In Morocco, we never eat alone—Karam (hospitality) demands we share!
One Tip That Actually Matters
Toast your whole spices in a dry pan for 30 seconds before you grind them. It opens them up. The difference in flavor is not subtle.
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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About This Recipe
This dish is a labor of love, but honestly, that's the secret. The slow simmer is what makes everything tender and lets those spices really sing. Take your time with it—it's worth every minute.
Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
Nutrition (Per Serving)
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