Algerian Dwida Mfawra: Steamed Vermicelli with Lamb
Steamed fine vermicelli served with a lamb, chickpea, and spice broth in an Algerian preparation known as dwida mfawra.
Dwida mfawra combines fine vermicelli with a lamb and chickpea stew. The vermicelli is steamed several times and moistened with a little broth before being served with the meat and chickpeas.
Ingredient allergens
Allergen listDepends on the product
-
Cereals containing gluten
Dry fine vermicelli
Ingredients without verified allergen data 10
Ingredients without verified allergen data: Lamb, Smen, Onion, Soaked chickpeas, Black pepper, Cinnamon, Saffron, Initial stew water, Hot water for the broth, Cold water to hydrate the vermicelli.
Method
- 01
Brown the lamb and prepare the broth
Put the lamb in the lower part of a couscoussier or in a pot. Add the smen, onion, black pepper, cinnamon, and saffron. Sauté, stirring. Add the chickpeas and initial water; let it come briefly to a boil, then pour in the hot broth water. Cook over medium heat while preparing the vermicelli, until the lamb and chickpeas are tender.
Ready to continue when: The lamb and chickpeas are tender, and enough broth remains in the pot.
- 02
Steam the vermicelli
Place the vermicelli in the top of the couscoussier over the simmering broth. Steam for 30–45 minutes, until steam passes through the pasta. Remove it and transfer it to a wide bowl. Add the cold water gradually, stirring so it is absorbed without clumping the vermicelli.
Ready to continue when: The vermicelli has steamed through and, after the water is added gradually, is hydrated and loose.
45 min - 03
Steam the vermicelli again
Return the vermicelli to the top of the couscoussier and steam for 30 minutes. Remove it and transfer it to the bowl again. Ladle some broth over the vermicelli and mix so it absorbs the liquid. Return it to the couscoussier and steam for another 30 minutes, or until tender. If the lamb and chickpeas are ready first, remove them from the broth and keep them covered while the vermicelli finishes cooking.
Ready to continue when: The vermicelli is tender and has absorbed some broth; the lamb and chickpeas are cooked.
60 min - 04
Serve the dwida mfawra
Arrange the vermicelli on a serving platter and place the lamb and chickpeas on top. Spoon over some broth and serve the rest on the side.
Ready to continue when: The vermicelli is served with the lamb and chickpeas, with broth available alongside.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.