Chakhchoukha

About This Recipe

Chakhchoukha (also spelled shakhshukhah) is a celebration dish from eastern Algeria, associated with the Zibans oasis region and the Aurès mountains. The dish has two components: the bread (rougag — paper-thin flatbread baked on a domed griddle and then torn into pieces) and the marqa (a rich lamb and chickpea stew flavored with ras el hanout, tomatoes, and onions). The torn bread is steamed in the broth to partially rehydrate, then served in a large communal plate with the stew ladled over the top. Chakhchoukha is eaten at weddings, Eid celebrations, and family gatherings.

Ingredients

Serves 6

• 4 largethin flatbreads (rougag)(or use pita/lavash, torn into small pieces)
• 800 glamb shoulder(cut into large chunks)
• 400 gcanned chickpeas
• 400 gcanned crushed tomatoes
• 2 largeonions(diced)
• 2 tspras el hanout
• 1 tspground cinnamon
• 1 tspground ginger
• 3 tbspolive oil
• 1 litrelamb or chicken stock
• 1 tspsalt

Instructions

1. 1

   Brown the lamb

   Brown lamb pieces in olive oil with onions. Add ras el hanout, cinnamon, and ginger.

2. 2

   Make the marqa

   Add tomatoes, stock, and chickpeas. Bring to a boil and simmer 60 minutes until lamb is very tender.

3. 3

   Prepare the bread

   Tear flatbread into rough pieces. Place in a steamer basket over the simmering stew for 10 minutes to soften.

4. 4

   Serve

   Spread steamed bread pieces in a large communal bowl or platter. Ladle the lamb and chickpea stew over the top.

Variations

• •

  Use vermicelli pasta instead of torn bread

• •

  Add dried fruits (prunes, apricots) for sweetness

Storage

Keep bread and stew separately. Stew keeps 3 days. Steam bread fresh each time.

Frequently Asked Questions