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Moroccan Cow Feet with Chickpeas and Raisins

Name: Moroccan Cow Feet with Chickpeas and Raisins
Ingredients: 2 calves feet, cut into pieces (or 8 lamb feet); 2 large onions, chopped; 1 large onion, sliced; 6 to 8 cloves of garlic, finely chopped; 2 or 3 small pieces (2 to 3 inches) of cinnamon stick; 4 teaspoons salt; 3 teaspoons ground ginger; 2 teaspoons black pepper; 1 1/2 teaspoons paprika; 1 teaspoon cumin; 1 teaspoon saffron threads, crumbled; 1 teaspoon turmeric; 1 teaspoon smen, or to taste; 1/2 cup olive oil; 3/4 cup (125 g) dried chickpeas; 1 1/2 cups wheat kernels (wheat berries); 1/4 cup golden or dark golden raisins

While offal and specialty meats may not rank high on everyone's list of preferred foods, the traditional Moroccan dish known as hergma is indeed a comfort food favorite for many. Here, chickpeas, wheat berries, and raisins are stewed is a well-seasoned sauce with kour3ine, a cut of meat sometimes referred to as trotters in English. The prep time below is for preparation in a pressure cooker; allow substantially more time if cooking in a regular pot.

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Ingredients

2 calves feet, cut into pieces (or 8 lamb feet)
2 large onions, chopped
1 large onion, sliced
6 to 8 cloves of garlic, finely chopped
2 or 3 small pieces (2 to 3 inches) of cinnamon stick
4 teaspoons salt
3 teaspoons ground ginger
2 teaspoons black pepper
1 1/2 teaspoons paprika
1 teaspoon cumin
1 teaspoon saffron threads, crumbled
1 teaspoon turmeric
1 teaspoon smen, or to taste
1/2 cup olive oil
3/4 cup (125 g) dried chickpeas
1 1/2 cups wheat kernels (wheat berries)
1/4 cup golden or dark golden raisins

Preparation

1Steps to Make It
2The night before, soak the dried chickpeas in a generous amount of cold water.
3When ready to begin cooking preparations, set aside the raisins and wheat kernels to soak in separate bowls of cold water.
4Wash and clean the feet carefully. The hooves can be discarded. Also, remove any loose bone fragments. Wash the feet a final time by immersing them in water.
5Put the feet in a deep pressure cooker or heavy-bottomed pot along with the onions, garlic, spices, smen and oil. Add enough water to come almost to the top of the meat, cover, and bring to a simmer.
6Cook the meat for 1 1/2 hours with medium pressure(or 3 hours if simmering in a conventional pot). Stir and taste for salt, adding more if desired.
7Drain the chickpeas and add them directly to the pot. Drain the wheat kernels, wrap and tie them in a piece of cheesecloth, and add them to the pot as well.(Note: If you don't have cheesecloth, the wheat can be added directly to the pot. The advantage of the cheesecloth is that it allows you to create a nicer presentation at serving time.)
8Cover and continue cooking with medium-low pressure for another 2 1/2 hours(or simmer in a conventional pot for 5 hours – occasionally check on the level of the liquids), until the wheat is tender. You'll need to retrieve the cheesecloth to sample a wheat berry to see if it's cooked to your liking.
9Drain the raisins and add them to the pot. Cover and continue cooking without pressure to reduce the liquids to a thick sauce.
10To serve, arrange the meat in the center of a large platter and distribute the sauce, chickpeas, and raisins all around. Untie the cheesecloth and arrange the wheat on top of the meat.