Chakhchoukha — Algerian Torn Flatbread Stew

About This Recipe

Chakhchoukha is Algeria's most important celebration dish, served at weddings, circumcisions and major family events across the country: thin sheets of a special flatbread called rougag are baked, then torn into irregular pieces and layered in a large communal dish, before being drenched with a rich stew of lamb, merguez sausage, chickpeas and turnip spiced with ras el hanout, tomato and onion. The bread absorbs the stew and becomes magnificently soft and savoury, while the torn pieces that remain above the liquid take on a slightly chewy texture. Eating chakhchoukha from a shared dish, hands moving together to the same plate, is one of the most sociable and communal eating experiences in North African culture.

Ingredients

Serves 6

• 6 sheetsthin flatbread (rougag)(or 4 large tortillas)
• 600 glamb shoulder(diced)
• 4 linksmerguez sausage(sliced)
• 400 g tinchickpeas(drained)
• 200 gturnip(diced)
• 3 mediumtomatoes(blended)
• 1 largeonion(diced)
• 3 tablespoonstomato paste
• 1.5 teaspoonsras el hanout
• 1 teaspoonground cumin
• 1 litrewater or stock
• 4 tablespoonsolive oil
• 1 teaspoonsalt
• 1 bunchfresh coriander

Instructions

1. 1

   Make the stew

   Brown lamb and merguez in oil. Add onion and cook 5 minutes. Add tomato paste, blended tomatoes and spices. Cook 10 minutes. Add chickpeas, turnip, stock and salt. Simmer for 45 minutes until lamb is tender and stew is rich.

2. 2

   Prepare the bread

   Tear flatbread (or tortillas) into irregular pieces, roughly 5x5cm. Place in a very large serving dish.

3. 3

   Drench with stew

   Ladle generous amounts of the stew over the torn bread, coating all pieces. Place the lamb, chickpeas and vegetables on top. Some bread should be slightly above the liquid level.

4. 4

   Rest and serve

   Leave for 5 minutes so the bread absorbs the stew. Scatter fresh coriander over. Serve from the shared dish.

Variations

• •

  Some regions use broken dried pasta instead of flatbread.

• •

  Vegetarian version with chickpeas and aubergine in place of meat.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

Storage

Assemble fresh each time — the bread goes soggy if stored. The stew keeps refrigerated for 4 days.

Frequently Asked Questions