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Original name
Koriine
Moroccan cow trotters (hargma or koriin) are traditionally prepared for big days, parties or family reunions. They are part of the culinary heritage of Morocco and are considered one of the prestigious dishes of which the Moroccans are particularly proud.
In the pure Moroccan tradition, beef stands are a very popular meal in winter, thanks to its gourmet gelatinous texture, it is also a solid dish rich in foods (chickpeas, rice or wheat). The preparation of the cow trotters goes through a process that precedes their cooking, although previously grilled, scraped, washed and detailed by your butcher, the beef feet must be washed and soaked the day before in salt water and vinegar , Then generously rinsed the next day before being used.
It is also the way the beef feet have been washed and prepared in advance that determines the success of this dish, and retains the actual flavor of the ingredients, which will only be slightly impregnated by the taste of oxen feet in Their nature.
The composition of this dish varies from one Moroccan family to another; Some use only onion and chickpeas, others add wheat or potatoes, and there is also the sweet version prepared with raisins.
Cooking time is relatively long (one hour or more).
This is a hot serving dish with slices of bread and a good glass of tea.
| In the local culture | - For special occasions |
| Season | - Winter - Spring |
| Spicy | Well spicy |
| How to eat it | - Dipping bread |
| Caloric value | Very High |
| Temperature | - Hot |
| Allergy | - Contains gluten (wheat) |
| Difficulty of preparation | Very difficult |
| Cooked - Raw | - Cooked |
| Outils de préparration | - Pressure cooker or pot - Tanjia (earthenware dish) |
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