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Chakhchoukha

Name: Chakhchoukha
Total time: 120 min
Yield: Serves 6
Cuisine: Algeria
Ingredients: 600g Lamb; 200g (canned) Chickpeas; 3 tbsp Tomato paste; 1 Onion; 3 cloves Garlic; 2 tsp Paprika; 1 tsp Chili powder; 1/2 tsp Cinnamon powder; 2 tsp Salt; 3 tbsp Olive oil; 6 leaves Flour Tortillas

Main Dish

⏱ 120 min

👥 Serves 6

Difficulty ⭐⭐

Thin flatbread torn into pieces and soaked with a red sauce of lamb and vegetables — a celebration dish of eastern Algeria.

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📖 The Story Behind This Dish

Chakhchoukha is a traditional dish of Biskra and the Constantine region in eastern Algeria: thin rougag flatbread is torn into small pieces and soaked with a red sauce of lamb, chickpeas, tomato, and chili. It's a hearty dish served on big platters at weddings and celebrations.

🌆 Where it's eaten: At a wedding in Biskra, lamb is laid on a platter of red-soaked torn bread, and guests serve themselves with big spoons.

🥕 Ingredients (serves 6)

Lamb 600g
Chickpeas 200g (canned)
Tomato paste 3 tbsp
Onion 1
Garlic 3 cloves
Paprika 2 tsp
Chili powder 1 tsp
Cinnamon powder 1/2 tsp
Salt 2 tsp
Olive oil 3 tbsp
Flour Tortillas 6 leaves

👩‍🍳 Instructions

Heat olive oil in a pot and sauté the lamb, onion, and garlic.
Add the tomato paste, paprika, chili, cinnamon, and salt and stir-fry together.
Add 1L water and stew 1 hour, then add the chickpeas and simmer 15 minutes.
Lightly toast the tortillas in a frying pan and tear into small pieces.
Pour broth over the torn bread and mix by hand so it soaks in.
Mound on a platter, top with the meat and chickpeas, and pour over the sauce.

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