Moroccan · Main course
Ourkimen (Berber Dried Bean & Wheat Stew)
Ourkimen is a hearty Amazigh winter stew from the High Atlas, built entirely from the pantry: dried beans, chickpeas, lentils and cracked wheat simmered long with dried meat or bones until thick and nourishing. It's survival food turned delicious — the kind of one-pot the mountains lived on through snowbound months.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Serves
- 6
- Level
- Easy
Ingredients
- 150 g dried white beans, soaked overnight
- 100 g chickpeas, soaked overnight
- 100 g brown lentils
- 100 g cracked wheat or barley grits
- 150 g dried or cured meat (kaddid), or lamb on the bone
- 1 onion, chopped
- 2 tbsp olive oil
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1 bunch coriander, chopped
- Salt and pepper
Method
- 1
Start the base
Soften the onion in oil, add the meat and spices, and stir until fragrant.
- 2
Add pulses
Add the drained beans and chickpeas with plenty of water, bring to a boil, then simmer 60 minutes.
- 3
Add grains and lentils
Stir in the lentils and cracked wheat and continue simmering 45 minutes, topping up water as needed.
- 4
Thicken
Cook until everything is soft and the stew is thick and porridgey, stirring so it doesn't catch.
- 5
Season
Season well and stir through the coriander.
- 6
Serve
Serve in deep bowls with bread — it's a meal in itself.
Chef's tips
- Soak the beans and chickpeas overnight or they'll never soften in time.
- Cured meat (kaddid) gives the traditional smoky depth; a ham bone or lamb neck works too.
- Keep stirring toward the end — the grains sink and scorch easily.
Frequently asked questions
What does ourkimen mean?
It's an Amazigh (Berber) name for a mixed-pulse-and-grain stew eaten across the Atlas, with recipes varying village to village based on whatever pantry staples are on hand.
Is it vegetarian-friendly?
Yes — leave out the meat and add extra olive oil and a spoon of smen or a dried tomato for savoury depth.