Cherchem
Local name : شرشم
Cracked wheat and dried broad beans simmered together, eaten in the Aurès mountains to mark the end of winter.
Photo : Waran18 · CC BY-SA 4.0
- Prep
- 15 min
- Cook
- 90 min
- Total
- 105 min
- Serves
- 6
- Difficulty
- Easy
Method
- Drain the beans and chickpeas, then rub the beans between your hands to slip off any loose skins.
- Soften the onion in the oil for 5 minutes, add the cumin, paprika and cinnamon, and stir for 1 minute.
- Add the beans, chickpeas and water. Bring to the boil then simmer, covered, for 1 hour.
- Add the cracked wheat and cook for 30 minutes more, stirring now and then so the base does not catch.
- Salt at the end, once the beans are tender. The dish should stay moist without turning into soup.
- Serve hot with a thread of raw olive oil over the top.
Cherchem is made for Yennayer, the Amazigh new year in January, by emptying what is left of the past season’s grain stores.
