Chakhchoukha (Algerian Torn Flatbread with Spicy Lamb Stew)
Local name: شخشوخة
In short: Thin semolina flatbread torn into pieces and soaked in a spicy lamb, tomato and chickpea sauce, an Algerian dish for feasts and Eid. It takes about 2 h 25 min in total and makes 6 servings.
- Prep
- 45 min
- Cook
- 1 h 40 min
- Resting
- 30 min
- Total
- 2 h 25 min
- Servings
- 6
- Difficulty
- Challenging
- Calories
- 720 kcal
Chakhchoukha is torn flatbread soaked in a deep red, peppery stew of lamb and chickpeas, made for Eid, weddings and big family meals in many parts of Algeria. The bread, called rougag, is a paper-thin pancake cooked on a hot griddle, torn into small pieces and steamed in the sauce. This version makes a quick rougag from semolina and flour, but thin store-bought flatbread can stand in.
Instructions
- Brown the lamb in the oil in a large pot over medium-high heat, then lift it out. Cook the onion for 6 minutes, add the garlic, tomato paste, harissa, paprika, pepper and coriander and stir for 2 minutes.
- Return the lamb, add the water and salt, cover and simmer for 1 hour 15 minutes until the lamb is tender. Add the chickpeas for the last 15 minutes.
- For the rougag, mix the semolina, flour and salt. Add the warm water gradually and knead for 8 to 10 minutes into a smooth, firm dough. Cover and rest for 30 minutes.
- Divide the dough into 10 balls. Roll each as thin as you can into a round about 25 cm (10 in) wide, dusting with semolina and stacking the rounds as you go.
- Heat a dry heavy skillet over medium-high heat. Cook each round for 30 to 60 seconds per side, until dry and pale with a few light brown spots. Wrap the stack in a towel.
- Tear the cooled flatbread into pieces about 3 cm (1 in) wide and put them in a large heatproof bowl.
- Lift the lamb and chickpeas out of the stew. Ladle the hot sauce over the bread a little at a time, tossing, until moist but not soggy. Cover for 5 minutes so the bread steams.
- Mound the bread on a platter, arrange the lamb and chickpeas on top and serve with the remaining sauce.
Tips
- Short on time? Tear 8 thin flour tortillas or lavash into pieces and dry them in a 150°C (300°F) oven for 10 minutes so they soak up the sauce without turning mushy.
- Add the sauce gradually and keep it thick, since day-old bread absorbs more. A little oil on the surface of the sauce is normal and helps it cling.
Questions and answers
What is the difference between chakhchoukha and couscous?
Chakhchoukha uses torn pieces of thin flatbread, while couscous uses steamed semolina grains. Both come as a mound under a stew, but chakhchoukha usually has a spicier red sauce.
How spicy is chakhchoukha?
Medium-hot with 1 tbsp of harissa. Use less for a mild stew or add extra at the table.
Can I make chakhchoukha ahead of time?
Make the stew up to 2 days ahead and the flatbread the day before. Assemble just before serving, because the bread softens quickly.
How long does it take to make Chakhchoukha (Algerian Torn Flatbread with Spicy Lamb Stew)?
About 2 h 25 min in total: 45 min of preparation and 1 h 40 min of cooking.
How many calories are in Chakhchoukha (Algerian Torn Flatbread with Spicy Lamb Stew)?
About 720 kcal per serving, with 40 g of protein, 78 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 720 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 78 g |
| Fat | 27 g |
| Fiber | 8 g |
| Sugar | 8 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
