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Algerian Stew With White Beans - Barboucha

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“The first time I had this stew was in a remote town in Morocco. The smell of the spices, bursting through the steam caught my attention, then, the flavours melted in my mouth. Serve with couscous or bread.”
1hr 35mins

Ingredients Nutrition


  1. Roast the peppers on a flame, till the skins turn black, then cover with saran wrap for ten minutes to allow the steam to moisten the peppers.
  2. Remove the wrap and peel off the skin.
  3. Do not rinse under running water as you will take away the taste.
  4. Dice the tripe into 1 inch squares and blanch in hot water, and drain.
  5. If using lamb, brown in a little oil to remove the oil, and cut into cubes.
  6. In a stewing pot, saute the onions, garlic, green peppers in 2- 3 tablespoons of olive oil for 5 minutes on medium flame.
  7. Add spices and continue frying for 1- 2 minutes.
  8. Add meat, and stir until the meat is coated with all the ingredients.
  9. Cover with water, add the white beans and bring to boil for at least an hour, or until the beans are cooked. Add 2 chopped tomatoes, 20 minutes after cooking the white beans
  10. Garnish with chopped cilantro.

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