Hergma

Name: Hergma (Calf’s Feet, Chick Peas and Barley)
Yield: Serves 6–8
Cuisine: Moroccan
Ingredients: 100 g/¼ lb (generous ½ cup) barley; 6 Spanish onions, peeled and coarsely grated; 6 tablespoons olive oil; 1 tablespoon salt; ¼ teaspoon each powdered ginger and sweet red pepper; ¼ teaspoon each powdered ginger and sweet red pepper; ⅛ teaspoon hot red pepper; 4 cleaned calf’s feet, each cut into 4 pieces across the bone; 225 g/½ lb (1 cup) chick peas, soaked overnight

Calf’s Feet, Chick Peas and Barley

Preparation info

Serves
6–8

Difficulty
Complex

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

In Morocco they often cook hergma in a sealed container overnight in the banked fires of the hammam (steam bath). You could do the same in the oven of your Aga.

This recipe should use sheep’s feet, which are rarely available, but if you do find them, buy eight.

Ingredients

4 cleaned calf’s feet, each cut into 4 pieces across the bone
225 g/½ lb (1

Africa
Morocco
Marrakech
Main course
Mediterranean

Method

Wash calf’s feet segments. Drain chick peas and remove skins. Soak barley in water for 30 minutes, then drain.
Place calf’s feet segments in a tagine or large flameproof casserole. Add grated onions, drained chick peas and barley.
Sprinkle over olive oil, salt and spices. Add enough water to barely cover and simmer over a very low heat for at l