Algerian Chakhchoukha (Vegetable and Flatbread Stew)
Chakhchoukha is an Algerian dish prepared for festive celebrations, consisting of a vegetable stew to which small pieces of flatbread or semolina dough are added. Typically the flatbread is either rougag or trid. There are two types—chakhchoukha from Biskra and chakhchoukha Dfar—which differ in the type of flatbread used. This particular recipe is for chakhchoukha Biskra. The dish often includes or is served with meat, typically lamb, though beef or chicken can also be used.
Total Time
60 minutes
Olive oil
1 onion, chopped
3 cloves garlic, minced
Salt to taste
Black pepper to taste
1 tbsp paprika
1 tbsp tomato paste
2 tomatoes, grated
2 cups dried chickpeas, soaked and drained
Chile pepper (optional)
Meat (e.g. lamb, beef, chicken), cubed
Water
Rougag
Heat some olive oil in a saucepan over medium heat.
Add the onion, garlic, salt, pepper, paprika, and tomato paste, and cook for 5 minutes.
5 minutes
Add the tomato, chickpeas, and chili pepper, and cook for 10–15 minutes.
10–15 minutes
Add the meat and enough boiling water to slightly cover everything. Let the mixture cook for approximately 45 minutes, or until the meat and chickpeas are cooked and the sauce is thick.
45 minutes
Rip the sheets of rougag with your hands into tiny pieces. Place them in the top of a steamer and steam for 5 minutes, then remove and set aside.
5 minutes
Adjust the seasoning of the stew, adding salt if necessary.
Place the meat and vegetables over the rougag in a dish, and pour the sauce on top.
Serve hot.