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.
What People Are Saying - Keraaine (Trotters with Chickpeas)
No comments yet. Be the first — we'd love to hear from you.
Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
Tags
Want More Moroccan Recipes?
Get Them in Your Inbox.
We send out real recipes, honest food stories, and tips you won't find anywhere else. No spam.
Recommended For You
Marrakech Tanjia
Let me share a family secret with you. The bachelor's dish of Marrakech: chunks of beef or lamb packed into a clay urn with garlic, cumin, and preserved lemon, then slow-cooked overnight in the ashes of a hammam. 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.
Roasted Lamb Shoulder (Ktef Mhammar)
Let me share a family secret with you. A spectacular centerpiece for Eid or weddings. A whole lamb shoulder steamed then roasted until crispy, served with cumin and salt. 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.
Beef Tongue Tagine (Lsan B'guelb)
If you were sitting in our family salon right now, I would serve you this. A traditional delicacy of beef tongue slow-cooked until meltingly tender in a spicy, garlicky sauce. 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.
Roasted Chicken with Dghmir
Let me share a family secret with you. The standard for Moroccan weddings. Roasted chicken served with a thick, caramelized onion and liver sauce. 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.