Algerian

Chakhchoukha

Chakhchoukha is a beloved Algerian dish of hand-torn rougag flatbread softened with a brick-red lamb, chickpea, and vegetable sauce. The bread should drink up the broth while keeping a tender, uneven texture.

▶Watch it madeLa Cuisine de Lynoucha · 6:09

Ingredients

• fine semolina1 cup
• all-purpose flour1/2 cup
• salt1 tsp, divided
• warm water1/2 cup, plus more as needed
• neutral oil2 tbsp, plus more for shaping
• lamb shoulder or neck pieces, bone-in if possible300g
• onion, finely chopped1 medium
• garlic cloves, crushed2
• smen or ghee1 tbsp
• tomato paste1 1/2 tbsp
• ripe tomato, grated1 medium
• cooked chickpeas3/4 cup
• ras el hanout1 tsp
• sweet paprika1 tsp
• ground coriander1/2 tsp
• black pepper1/4 tsp
• cayenne or hot paprika1/4 tsp
• small carrot, peeled and halved lengthwise1
• small turnip or potato, peeled and halved1
• small zucchini, cut into thick pieces1
• water or light stock3 cups
• fresh coriander or flat-leaf parsley, chopped2 tbsp

Method

1. Mix the semolina, flour, and 1/2 teaspoon salt in a bowl.
2. Add the warm water gradually and knead for 10 to 12 minutes until the dough is smooth, elastic, and slightly firm.
3. Rub the dough with a little oil, cover it, and rest it for 30 minutes.
4. Divide the dough into 4 small balls and coat each one lightly with oil.
5. Flatten one dough ball on an oiled surface and stretch it very thin with oiled hands until almost translucent.
6. Cook the sheet on a hot, dry griddle for 30 to 45 seconds per side until set with pale golden spots.
7. Repeat with the remaining dough balls, then stack the rougag under a towel to keep them soft.
8. Tear the rougag into small irregular pieces and set them aside.
9. Heat the oil and smen in a couscoussier base or heavy pot over medium heat.
10. Brown the lamb pieces lightly on all sides.
11. Add the onion and cook until soft and golden at the edges.
12. Stir in the garlic, tomato paste, grated tomato, ras el hanout, paprika, coriander, black pepper, cayenne, and the remaining 1/2 teaspoon salt.
13. Cook the spice mixture for 3 to 4 minutes until the oil turns red and fragrant.
14. Add the chickpeas, carrot, turnip or potato, and water or stock.
15. Bring to a boil, then cover and simmer gently for 1 hour to 1 hour 15 minutes until the lamb is tender.
16. Add the zucchini and simmer for 15 minutes more until just tender.
17. Taste the sauce and adjust the salt, keeping the broth generous because the rougag will absorb it.
18. Place the torn rougag in the top of a couscoussier and steam it over the simmering sauce for 5 minutes, or warm it briefly in a wide dish if you do not have a steamer.
19. Transfer the hot rougag to a serving dish and moisten it gradually with ladles of sauce until tender but not soupy.
20. Arrange the lamb, chickpeas, and vegetables over the bread.
21. Spoon over more red sauce and finish with chopped coriander or parsley.

Common questions