Moroccan · Main course
Tikourbabine (Berber Hand-Rolled Dumplings)
Tikourbabine are little hand-rolled semolina dumplings from the Amazigh south — each one shaped between the palms into a small oval, then steamed like couscous or dropped into a light vegetable broth. Chewier and more substantial than couscous grains, they are a labour-of-love village dish for gatherings, served with a brothy sauce and buttermilk.
- Prep
- 60 min
- Cook
- 40 min
- Total
- 100 min
- Serves
- 5
- Level
- Advanced
Ingredients
- 400 g fine durum semolina, plus extra for dusting
- 1/2 tsp salt
- About 180 ml warm water
- 2 onions, sliced
- 2 tomatoes, grated
- 150 g cooked chickpeas
- 1 tsp ground ginger
- 1/2 tsp turmeric
- 3 tbsp olive oil
- 1 bunch coriander, tied
- Buttermilk (lben), to serve
Method
- 1
Make a firm dough
Mix the semolina and salt, add warm water gradually and knead to a firm, smooth dough; rest it covered for 15 minutes.
- 2
Roll the dumplings
Pinch off small pieces and roll each into a little oval or spindle between your palms, dusting with semolina, and lay them out without touching.
- 3
Build the broth
Cook the onions in olive oil until soft, add tomato, chickpeas, ginger, turmeric and herbs, cover with water and simmer to a light, flavourful broth.
- 4
Cook the dumplings
Either steam the dumplings over the broth for 25 minutes, or drop them straight into the simmering broth and cook 12–15 minutes until tender and floating.
- 5
Serve
Ladle the dumplings and broth into bowls and serve with a jug of cold buttermilk to pour over or sip alongside.
Chef's tips
- Keep the dumplings small and even so they cook through at the same rate.
- Dust generously with semolina as you roll to stop them sticking together before cooking.
- If steaming, a light spritz of water partway through keeps the dumplings from drying on the surface.
Frequently asked questions
Are tikourbabine a kind of couscous?
They are related — both are semolina — but tikourbabine are larger, hand-shaped dumplings rather than the tiny rolled grains of couscous, giving a chewier bite.
Why serve buttermilk with it?
Cold lben (buttermilk) is the classic Amazigh partner to steamed semolina dishes; its sourness cuts the richness and aids digestion.