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Moroccan sheep nails stew with golden broth in clay bowl and rustic bread, North African kitchen setting.

Moroccan Sheep Nails Stew (Traditional Collagen-Rich Soup)

This authentic Moroccan Sheep Nails Stew, known locally as Karkar or Kor3a, is a collagen-rich delicacy made from sheep feet and nails. Slow-cooked with warming spices and chickpeas, it turns into a silky, nourishing broth perfect for supporting joint and bone health. Enjoy this rustic comfort food with Moroccan bread and lemon wedges.
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Equipment

  • - Large pot (at least 5–6 quart)
  • - Knife & cutting board
  • - Ladle
  • - Soup bowls

Ingredients
  

  • - 4 clean sheep feet burned to remove hair, nails trimmed
  • - 2 large onions chopped
  • - 5 garlic cloves minced
  • - 1 tbsp fresh ginger grated
  • - 1 tsp turmeric
  • - 1 tsp black pepper
  • - 1 tsp cumin
  • - 1 tsp paprika
  • - 1 tbsp salt adjust to taste
  • - ½ cup soaked chickpeas
  • - 3 tbsp olive oil
  • - 6 cups water

Instructions
 

  • Clean and scald the sheep feet thoroughly, removing all hair and trimming nails.
  • In a large pot, heat olive oil over medium heat. Add onions, garlic, ginger, turmeric, black pepper, cumin, paprika, and salt. Stir until fragrant.
  • Add sheep feet and soaked chickpeas. Stir for 5 minutes to blend flavors.
  • Pour in water, cover, and simmer for 2 hours on low heat until the broth is rich, gelatinous, and aromatic.
  • Adjust seasoning if needed. Serve hot with Moroccan country bread and lemon wedges.

Notes

Best enjoyed during chilly evenings or after fasting. Pair with Moroccan bread and a fresh squeeze of lemon for classic North African comfort.
Nutrition (per serving): Calories: ~390 | Protein: 32g | Fat: 25g | Carbs: 10g | Collagen: Very high