Hergma
Moroccan-style hergma | |
| Alternative names | kerʻine |
|---|---|
| Type | stew (offal); tagine/lablabi |
| Associated cuisine | Maghrebi cuisine |
| Created by | Mizrahi Jews |
| Main ingredients | trotters |
| Ingredients generally used | wheatberries, chickpeas |
| Similar dishes | |
Hergma (Arabic: الهركمة, lit. 'trotter' (synecdoche); Moroccan Arabic: كرعين, romanized: kerʻine; Algerian Arabic: لوبيا بالكرعين, romanized: loubia bil kerʻine; Standard Moroccan Tamazight: ⵉⴼⵏⵣⴰ, ifenza) 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.