Algerian Chakhchoukha (shredded flatbread in stew)

Recipe No.: A-34

Arab140 minServes 6

Chakhchoukha is a traditional Algerian dish of thin flatbread (rougag) torn by hand and soaked in a red tomato, lamb and chickpea stew. It is known especially in eastern Algeria, associated with Biskra and the Aurès mountains, and is served at weddings and celebrations. It has several variants, including chakhchoukha dfer and chakhchoukha biskria.

Ingredients for Algerian Chakhchoukha

• For the stew (marqa)
• 600 glamb, cut into medium chunks
• 3 tbspolive oil
• 1onion, grated, and 3 garlic cloves, crushed
• 3 tbsptomato paste
• 1 tspras el hanout (or mixed spices), 1 tsp hot paprika or harissa and 1 tsp cumin
• 200 gcooked chickpeas, 1.2 litres water and 1½ tsp salt
• For the bread
• 6thin Algerian rougag flatbreads (or markouk), or 500 g thin lavash or flour tortillas as a substitute
• 2 tbspghee or oil to toss

Method

1. Dry the lamb well and brown it in the hot oil in a heavy pot for 6 to 8 minutes without crowding.
2. Add the onion and garlic and cook 5 minutes, then take the pot off direct heat and stir in the ras el hanout, hot paprika and cumin for 30 seconds.
3. Return the pot to the heat, add the tomato paste and stir for 3 to 4 minutes until it darkens and releases its oil.
4. Add the water and salt, bring to a boil, then cover and simmer 60 minutes, adding the chickpeas for the last 20. The sauce should be thick enough to coat a spoon.
5. Tear the flatbreads by hand into pieces about the size of a postage stamp (this tearing, the chakhchakha, gives the dish its name).
6. Steam the torn bread in a sieve or couscoussier over the simmering stew for 10 minutes, or toss it in a bowl with the ghee and a few ladles of hot stew.
7. Pile the bread on a large dish, top with the meat, chickpeas and sauce, and serve hot.

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