hergma
Sign in to saveAlso known as harqma, loubia bil kerʻine, ifenza, kerʻine, hregma
'''' (, (synecdoche); ; ; , ) is a Maghrebi cuisine stew featuring stewed trotters. The dish is largely cooked on Eid al-Adha with the trotters of the sacrificial animal, but also served year-round at souks, and enjoyed during Ramadan. In Moroccan cuisine, hergma is a tagine; in Tunisian cuisine, hergma'' is a lablabi featuring other offal along with the trotters, such as heart and tripe.
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Encyclopedic overview
5 sectionsContents
- Preparation and consumption
- History
- See also
- Notes
- References
'''' (, (synecdoche); ; ; , ) is a Maghrebi cuisine stew featuring stewed trotters. The dish is largely cooked on Eid al-Adha with the trotters of the sacrificial animal, but also served year-round at souks, and enjoyed during Ramadan. In Moroccan cuisine, hergma is a tagine; in Tunisian cuisine, hergma'' is a lablabi featuring other offal along with the trotters, such as heart and tripe.
== Preparation and consumption ==
Excerpted from Wikipedia’s “hergma” article, available under the CC BY-SA 4.0 licence.