Berkoukes are small round pasta called (petits plombs in French or pearl pasta). The Algerian Berkoukes is made from semolina flour, (coarsely-ground durum wheat) and is usually prepared during summer time when the weather is hot and sunny and stored into textile sacks for the cold winter. This recipe is very popular in Algeria (in Algiers, my city) and especially during winter season when it is cold, as this dish is eaten warm as a soup.
Bel Hlib means with milk in Algerian language.
Last year, I posted the spicy version, and today this is the simple yet delicious one.
- 300g of petits plombs in French or pearl pasta or acini di pepe (berkoukes for me).
- 1 liter of water
- 1/2 liter of full fat milk
- A pinch of salt
- A pinch of black pepper (more for this recipe)
- 1 teaspoon of butter
- Grated Parmigiano-Reggiano cheese (for me)
- Boil a large pan with 1 liter of water.
- Pour the Berkoukes to the boiling water and cook until the Berkoukes absorbs all the water (do not forget to stir from time to time).
- When the Berkoukes is cooked, pour 1/2 liter of full fat milk and cook on low heat for 10 minutes.
- Add the salt and the black pepper.
- Remove from the heat and add the butter (if you want).
- Serve hot and add on the top the grated cheese.
This is a healthy soup, the addition of black pepper brings a hot and spicy taste to this comforting soup.
Very often my grandmother prepared this delicious warm soup for me in cold winter, when I came back from school for my lunch break. I still remember sitting in the kitchen and waiting for my bowl!