Berkoukes / Aïch

Winter in northern Algeria brings a call for warm, nourishing dishes, and berkoukes answers it. Known by names like aïch or avazine, berkoukes consists of large, pearled semolina pasta slowly stewed with vegetables and meat. Often called “big couscous,” each hand-rolled grain is about the size of a chickpea. The dish likely traces back to medieval times, when North African cooks developed many pasta forms. Even today, making berkoukes by hand is considered a traditional craft: home cooks gather to roll pasta pearls together, then simmer them in a rich broth until tender.

In Algeria, berkoukes is particularly loved in the north and in the desert fringes. It is at once humble and celebratory: commonly prepared for the winter season and for Ramadan, when it provides hearty energy after a day of fasting. The stew base is typically tomato-and-vegetable, seasoned generously with cumin, paprika, and sometimes cinnamon or turmeric. Common additions include lamb or chicken, carrots, zucchini, and beans or chickpeas. Each region adapts it: in Orania (west Algeria), cooks may add chili and garlic for heat; in Kabylie (mountains), one might find extra olive oil and preserved lemon. In Saharan regions, dried meats or even camel appear instead. Its warmth and texture make berkoukes a comfort dish with deep ancestral roots.

One notable aspect of berkoukes is how it brings together communities. In rural villages, neighbors might gather to roll pasta pearls together and then share the work of simmering the stew. The result is eaten from a communal bowl, often scooping with fingers to gather both broth and grains. Families commonly invite friends to break the fast with this festive stew during Ramadan, pairing it with sweet pastries or a glass of milk.