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Algerian Stew With White Beans Barboucha Recipe

Experience the vibrant flavors of Morocco with this authentic Algerian Barboucha stew! A fragrant blend of spices and tender white beans simmered with succulent meat (lamb or tripe), this hearty stew is a culinary journey in every bite. The rich aroma alone is captivating, and the taste? Simply unforgettable. Serve with fluffy couscous or crusty bread to soak up the delicious sauce. This recipe transports you to a remote Moroccan town, recreating a truly authentic dining experience.

Prep Time 30 mins
Cook Time 95 mins
Calories 125.2 kcal
Protein 20g
Rating 4.3 (3 Reviews)
Algerian Stew With White Beans Barboucha 81

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Algerian Stew With White Beans Barboucha

  • 1 pound tripe
  • 2 medium yellow onions, chopped
  • 4 cloves garlic, minced
  • 1 green bell pepper, chopped
  • Black Pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 (15-ounce) can cannellini beans
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh cilantro
  • 2 large tomatoes, chopped
  • 2 large bell peppers
  • 1 pound lamb shoulder
  • 5 tablespoons olive oil
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper, optional
  • 6 cups water

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How to Make Algerian Stew With White Beans Barboucha

  1. Roast 2 large bell peppers directly over a gas flame or under a broiler until the skins are blackened. Place in a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.
  2. Remove the plastic wrap and peel off the charred skins. Do not rinse the peppers; the charred flavor adds depth.
  3. Dice 1 pound of tripe into 1-inch squares. Blanch in boiling water for 2 minutes, then drain thoroughly.
  4. If using lamb, brown 1 pound of lamb shoulder, cut into 1-inch cubes, in 2 tablespoons of olive oil until lightly browned. Set aside.
  5. In a large, heavy-bottomed pot or Dutch oven, sauté 2 medium onions (chopped), 4 cloves garlic (minced), and 1 green bell pepper (chopped) in 3 tablespoons of olive oil over medium heat for 5 minutes until softened.
  6. Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper (optional), and 1/2 teaspoon salt. Cook for 1-2 minutes, stirring constantly, until fragrant.
  7. Add the browned lamb (or tripe) to the pot and stir to coat with the spice mixture.
  8. Pour in 6 cups of water. Add 1 (15-ounce) can of cannellini beans, drained and rinsed. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the beans are tender.
  9. Add 2 large tomatoes (chopped) and 1/4 cup chopped fresh cilantro. Simmer for an additional 20 minutes.
  10. Taste and adjust seasoning as needed. Serve hot with couscous or crusty bread.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

15g

Fat

4g

Carbs

5g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat Lamb Recipes Bean & Lentil Recipes Mediterranean African Moroccan

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Healthy Main Dish Beans Lamb Sheep African Low Fat Dietary Low Sodium Low Saturated Fat Low Calorie Low Carb Low In Something Meat 4 Hours Or Less