Chakhchoukha
Chakhchoukha, from above
Non vegBiskra

Chakhchoukha

Torn griddle bread soaked in a spicy lamb and chickpea sauce. Algeria's party piece from the Aurès.

110 minTime
37 gProtein each
mediumSpice
The torn bread feast2 chapters · 1 min read

Make it your way

Grandma's wayTorn rougag, spiced lamb sauce, chickpeas and smen.
The original
547kcalsame
37 gproteinsame
7 gfibresame
110minutessame

Classic chakhchoukha.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Rava (semolina)2½ cups fine semolina, for the rougag bread
Waterfor dough and sauce
Saltto taste
Mutton (goat meat)700 g lamb on the bone
Chickpeas, boiled1¼ cups, cooked
Onion2, grated
Tomato2, grated
Tomato puree3 tbsp tomato paste
Garlic3 cloves
Ras el hanout1 tbsp ras el hanout or dersa
Paprika2 tsp
Dried red chilli2, crumbled
Olive oil3 tbsp
Ghee1½ tbsp smen or ghee

Method

4 steps
  1. 1Knead semolina, salt and water into a firm dough, rest, then roll very thin discs and cook on a dry griddle until speckled on both sides.
  2. 2Tear the rougag into small pieces, about the size of a stamp.
  3. 3Fry the lamb with onion, garlic, oil and spices. Add tomato, tomato paste and water; simmer until tender, adding chickpeas for the last 15 minutes.
  4. 4Steam the torn bread over the sauce for 10 minutes, toss with smen, then ladle sauce through it until soft but not swimming.
Serve it like this

Heap the sauced bread on a wide platter, lamb and chickpeas on top, with a ladle of sauce. Serve with buttermilk or a green salad.

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Make it a meal

What goes with Chakhchoukha: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Chorba frik80 min
On the side Mechouia40 min
On the side Coconut chutney10 min
To drink Neer mor8 min
Something sweet Kalb el louz90 min
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