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Chakhchoukha is a hearty and flavorful Algerian dish made with torn flatbread (rougag) soaked in a rich, spiced stew. This dish originates from the Berber regions of Algeria and is a favorite for family gatherings and festive occasions. With tender meat, aromatic spices, chickpeas, and vegetables, Chakhchoukha is a dish that brings warmth and tradition to the table.

Ingredients

For the Stew:

2 lbs (900g) lamb or beef, cut into chunks

2 tbsp (30ml) olive oil

1 large onion, chopped

3 garlic cloves, minced

2 large tomatoes, grated

1/4 cup (60g) tomato paste

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp paprika

1/2 tsp turmeric

1/4 tsp cinnamon

1 tsp salt

1/2 tsp black pepper

1 cup (240g) cooked chickpeas

2 carrots, sliced

2 potatoes, cubed

1 zucchini, sliced

4 cups (1 liter) water or broth

For the Flatbread (Rougag):

2 ½ cups (300g) semolina flour

1 cup (240ml) water

1/2 tsp salt

Instructions

Prepare the Rougag (Flatbread) Mix semolina, salt, and water to form a dough. Divide into small balls, roll out thin, and cook on a dry skillet over medium heat until golden brown. Once cooled, tear the flatbread into small pieces and set aside.

Make the Stew Heat olive oil in a large pot, add onions and garlic, and sauté until fragrant. Add the meat and brown on all sides. Stir in tomatoes, tomato paste, and spices, cooking for a few minutes. Pour in water or broth and bring to a boil. Add chickpeas, carrots, potatoes, and zucchini. Cover and simmer for 1.5 to 2 hours, until the meat is tender.

Assemble the Chakhchoukha Place the torn flatbread in a large serving dish. Ladle the stew over the bread, allowing it to soak up the rich broth.

Serving Chakhchoukha is best served hot, garnished with fresh cilantro and accompanied by spicy harissa sauce for extra heat.

This authentic Algerian dish combines rich flavors and textures, making it a perfect comfort food for special occasions or cold evenings.