Fderkess

Introduction to Fderkess

Originating from the Maghreb region, Fderkess is a beloved dish known for its aromatic spices and wholesome ingredients. Traditionally prepared during festive occasions, this dish is cherished by many families who have passed down the recipe through generations. Rooted in Berber culture, Fderkess showcases the diverse influences that embody North African cuisine.

Today, Fderkess continues to be a symbol of hospitality and communal dining, often served during family gatherings and celebrations. The secret to its appeal lies in its rich flavor profile, which combines savory and sweet elements in perfect harmony.

Ingredients for Fderkess

• Lamb (1 kg, cut into cubes)
• Couscous (500g)
• Onion (2 large, finely chopped)
• Dried Apricots (150g, chopped)
• Almonds (100g, toasted)
• Olive Oil (4 tbsp)
• Ras el Hanout (2 tbsp)
• Cinnamon (1 tsp)
• Saffron (a pinch)
• Salt (to taste)
• Black Pepper (to taste)
• Honey (2 tbsp)
• Chicken Broth (500ml)
• Parsley (fresh, for garnish)

Preparation of Fderkess

Start by marinating the lamb cubes with salt, black pepper, and Ras el Hanout for minimum 30 minutes to allow the spices to infuse.

Meanwhile, rinse the couscous under cold water and drain. Set it aside to absorb the moisture, fluffing it occasionally with a fork.

Cooking Process

Heat olive oil in a large pot and add the onions. Cook until they become translucent, then add the marinated lamb and sear until all sides are browned. This process should take about 8-10 minutes.

Introduce the cinnamon, saffron, and chicken broth. Stir to combine, then bring to a boil. Reduce the heat, cover the pot, and let it simmer for 45 minutes.

Adding Sweet Elements

After simmering, add the dried apricots and honey. Stir well and continue cooking for another 20 minutes until the meat is tender and the flavors meld together.

In a separate pan, toast the almonds until golden. Set aside to cool.

Preparing the Couscous

In the last 10 minutes of cooking, prepare the couscous. Steam it over a pot of water or in a couscousiere until tender. Once cooked, fluff with a fork and place it in a large serving dish.

Serving Fderkess

Arrange the lamb stew over the couscous, ensuring even distribution of meat and apricots. Garnish with the toasted almonds and freshly chopped parsley.

Serve hot, allowing guests to enjoy the harmony of flavors that Fderkess offers. To fully appreciate the dish, pair it with a side of North African flatbread and a mint tea.

Enjoy!