Hergma II (Marrakshi Version)

Name: Hergma II (Marrakshi Version) (Calf’s Feet with Chick Peas and Raisins)
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 4 cleaned calf’s feet, each cut into 4 pieces across the bone; 150 ml/¼ pint (⅔ cup) olive oil; 2–3 large Spanish onions, peeled and coarsely grated; 4–6 cloves garlic, peeled; 225 g/½ lb (1⅓ cups) black raisins; 450 g/1 lb (2 cups) chick peas, soaked overnight; 2 packets (heaped 1 teaspoon) powdered saffron; ¼-½ teaspoon hot red pepper; 1 tablespoon each salt and powdered cumin; 1 tablespoon each salt and powdered cumin

Calf’s Feet with Chick Peas and Raisins

Preparation info

Serves
4–6

Difficulty
Complex

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

4 cleaned calf’s feet, each cut into 4 pieces across the bone
450 g/1 lb (2

Africa
Morocco
Marrakech
Main course
Gluten-free
Mediterranean

Method

Wash calf’s feet segments. Drain chick peas and remove skins. Wash raisins and place in a bowl just large enough to hold them. Add boiling water to just cover them, and leave for about 15 minutes.
Place calf’s feet segments in a tagine or large flameproof casserole with chick peas, plumped-up raisins, whole garlic cloves, and all the remaining ingredient