Chakhchoukha (Torn Flatbread in Spiced Lamb Sauce) (ةخوشخش)
The Quirky Foodster Team
Ingredients
- Thin flatbread (rougag or similar), torn into pieces — 6 pieces
- Lamb shoulder, cubed — 600 g (1.3 lb)
- Onion, chopped — 150 g (1 medium)
- Tomato paste — 50 g (3 tbsp)
- Ground coriander — 3 g (1/2 tsp)
- Ground cumin — 3 g (1/2 tsp)
- Paprika — 3 g (1/2 tsp)
- Vegetable oil — 45 ml (3 tbsp)
- Water — 1 L (4 cups)
- Salt — 8 g (1 1/2 tsp)
Method
- Heat oil in a large pot and brown the lamb with the onion.
- Stir in tomato paste, coriander, cumin and paprika; cook for 1-2 minutes.
- Add water and salt, bring to a boil, then simmer covered for 45-50 minutes until the lamb is very tender.
- Tear the flatbread into bite-sized pieces and arrange on a large serving platter.
- Ladle the hot sauce generously over the torn bread, allowing it to soak in.
- Top with the lamb pieces and serve immediately while hot.
Introduction: Torn pieces of thin flatbread soaked in a richly spiced tomato and lamb sauce, a comforting specialty of eastern Algeria.
Cultural Background: Chakhchoukha is closely associated with the Batna and Biskra regions of eastern Algeria, traditionally served at weddings and large family gatherings.
Tips: Use a slightly stale flatbread, as it holds up better once soaked in the sauce. Serve immediately after ladling the sauce over the bread, before it becomes too soft.
Variations: Add a hard-boiled egg on top for a traditional festive touch. Include chickpeas in the sauce for extra heartiness.
Vegetarian/Vegan: No authentic vegetarian version exists for this lamb-based dish.
Serving Suggestions: Serve as a communal dish, eaten together from the same large platter in the traditional style.
Storage: Refrigerate sauce and bread separately for up to 2 days; combine fresh before serving.
Reheating: Reheat the sauce on the stovetop and ladle fresh over freshly torn bread rather than reheating already-soaked bread.
Nutrition: 480 kcal | Protein 26g | Carbs 38g | Fat 24g
FAQs:
Q: What kind of bread is used for chakhchoukha?
A: A very thin, unleavened flatbread called rougag is traditional, cooked briefly on a hot griddle before being torn.
Q: Can I use a different flatbread if rougag isn’t available?
A: Yes, a thin, unleavened flatbread like a large tortilla can serve as a reasonable substitute.
- Thin flatbread (rougag or similar), torn into pieces — 6 pieces
- Lamb shoulder, cubed — 600 g (1.3 lb)
- Onion, chopped — 150 g (1 medium)
- Tomato paste — 50 g (3 tbsp)
- Ground coriander — 3 g (1/2 tsp)
- Ground cumin — 3 g (1/2 tsp)
- Paprika — 3 g (1/2 tsp)
- Vegetable oil — 45 ml (3 tbsp)
- Water — 1 L (4 cups)
- Salt — 8 g (1 1/2 tsp)
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