Authentic Moroccan Kesksou: A Step-by-Step Recipe Guide

Ingredients

  • 1 cup of wheat grain
  • 1/2 cup of green lentils
  • 1/2 cup of chickpeas
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 liter of chicken or vegetable broth
  • 1 bunch of fresh parsley, chopped
  • 1 bunch of fresh cilantro, chopped
  • Salt to taste

Steps and instructions

  1. Soak the wheat grain, green lentils, and chickpeas in separate bowls of water overnight.
  2. Drain the soaked ingredients and rinse them under cold water.
  3. Heat the olive oil in a large pot over medium heat.
  4. Add the chopped onion and minced garlic to the pot. Cook until they become soft and translucent.
  5. Add in the cumin, paprika, turmeric, and black pepper. Stir well to coat the onions and garlic in the spices.
  6. Add the soaked and rinsed wheat grain, green lentils, and chickpeas to the pot. Stir well to combine everything.
  7. Pour the chicken or vegetable broth into the pot. Stir well.
  8. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about an hour, or until the grains and legumes are tender.
  9. Stir in the chopped parsley and cilantro. Season with salt to taste.
  10. Let the Kesksou simmer for another 10 minutes to allow the flavors to meld together.
  11. Serve the Kesksou hot, garnished with more fresh herbs if desired.

Tools for making

  • Large pot - needed to cook the Kesksou and accommodate all the ingredients.
  • Bowls - used to soak the wheat grain, green lentils, and chickpeas overnight.
  • Knife - necessary for finely chopping the onion and mincing the garlic.
  • Measuring cups - required to accurately measure the quantities of ingredients.
  • Wooden spoon - used for stirring the ingredients while cooking.
  • Cooking spoon - needed for serving the Kesksou.
  • Ladle - used to transfer the Kesksou from the pot to serving bowls.
  • Cutting board - necessary for prepping the onion and garlic.

Recipe variations

  • Replace wheat grain with couscous for a quicker cooking time.
  • Use different types of legumes such as red lentils, black beans, or kidney beans.
  • Add diced vegetables like carrots, bell peppers, or zucchini for extra flavor and texture.
  • Substitute vegetable broth for chicken broth to make it vegetarian or vegan-friendly.
  • Add cooked chicken, lamb, or beef for a meaty variation.
  • Incorporate Moroccan spices like cinnamon, ginger, and saffron for a more authentic flavor.
  • Make it spicy by adding chili flakes or cayenne pepper.
  • Replace olive oil with butter or ghee for a richer taste.
  • Garnish with toasted almonds or pine nuts for added crunch.
  • Serve with a side of harissa or yogurt sauce for a tangy kick.

Recipe overview

Kesksou is a comforting and hearty dish originating from North Africa, particularly in Morocco. This wholesome meal is a savory porridge made from wheat grain, lentils, and chickpeas, cooked slowly with aromatic spices and fresh herbs. It's not only delicious but also packed with proteins and fibers, making it a healthy option for any meal. Prepare yourself to spice up your kitchen with the smells of cumin, paprika, and turmeric, and let the simmering broth infuse the grains and legumes with deep flavors. The process might take some time, but the result is certainly worth the wait. The final touch of fresh parsley and cilantro adds a delightful freshness that balances the warm, earthy flavors of this dish. Whether you're looking for a new vegetarian meal to add to your menu or you're simply craving something warm and comforting, Kesksou is a great choice. Let's dive into the recipe!

Common questions

  1. Can I use canned chickpeas instead of dried ones? Yes, you can use canned chickpeas instead of dried ones. Just make sure to drain and rinse them before adding to the recipe.
  2. Can I substitute another grain for wheat grain? Yes, you can substitute wheat grain with other grains like barley or couscous if desired.
  3. Can I make this recipe vegetarian or vegan? Absolutely! You can use vegetable broth instead of chicken broth to make it vegetarian. To make it vegan, ensure that you use vegetable broth and omit any dairy-based garnishes.
  4. Can I freeze the leftovers? Yes, you can freeze the leftovers of Kesksou. Allow it to cool completely, then transfer to airtight containers or freezer bags before storing in the freezer. Thaw and reheat when ready to eat.
  5. Can I add other vegetables to this recipe? Certainly! You can add vegetables like carrots, zucchini, or bell peppers for added flavor and nutrition. Simply chop them into small pieces and add them to the pot along with the other ingredients.
  6. How can I adjust the spices to suit my taste? Feel free to adjust the spices according to your preference. You can increase or decrease the amounts listed in the recipe to achieve your desired level of spiciness and flavor.

Serving dishes and utensils

  • Large pot - A pot with a capacity of at least 4 quarts is needed to cook the Kesksou.
  • Cutting board - A sturdy cutting board for chopping the onion, garlic, and fresh herbs.
  • Chef's knife - A sharp knife for cutting and mincing ingredients.
  • Wooden spoon - A wooden spoon for stirring the Kesksou while it simmers.
  • Measuring cups - Measuring cups for accurately measuring the wheat grain, lentils, chickpeas, and broth.
  • Measuring spoons - Measuring spoons for precise measurement of spices.
  • Strainer - A strainer for draining and rinsing the soaked grains and legumes.
  • Soup ladle - A ladle for serving the Kesksou into bowls.
  • Soup bowls - Bowls for serving the Kesksou.
  • Garnish (optional) - Additional fresh herbs for garnishing the Kesksou.

Origin stories

Kesksou is a hearty dish hailing from the diverse culinary traditions of Morocco. In the local dialect, it translates to "porridge," a humble name for such a flavorsome and nourishing meal. One of the beautiful aspects of Kesksou is its versatility. Depending on the region or even the household, you'll find variations of this dish – some with meat, others vegetarian, some with a variety of grains, others stick to the traditional wheat grain. This all testifies to the Moroccan ethos of hospitality and adjustment, making do with what is available, and turning it into a meal that warms the heart as much as it does the stomach. The wisdom of the Moroccan elders comes alive in a pot of Kesksou, teaching us that sometimes, the simplest ingredients, when combined with care and seasoned with tradition, can result in the most satisfying fare.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.