Entree: Algeria – Kabylie – الشخشوخة ➤ Chakhchoukha (Kabyle torn flatbread served with a spiced lamb and chickpea stew)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 15 min

Total 1 hr 55 min

Ingredients

- For the rougag (thin flatbread) — or substitute lavash:
- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 cup (240 ml) warm water, plus extra as needed
- 2 tbsp (30 ml) olive oil

- For the stew:
- 1 1/2 lb (680 g) bone-in lamb shoulder, cut into 1½-inch (3–4 cm) pieces
- 2 tbsp (30 ml) olive oil
- 2 medium onions, finely chopped (about 10 oz / 300 g)
- 3 garlic cloves, crushed
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ras el hanout or North African spice blend
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (2 g) salt, or to taste
- 1/4 tsp (1 g) ground black pepper
- 1 can (14 oz / 400 g) diced tomatoes, or 2 cups (480 g) fresh tomatoes chopped
- 1 15-oz (425 g) can chickpeas, drained and rinsed
- 2 cups (480 ml) beef or lamb stock, or water
- 2 tbsp (30 g) tomato paste

- For finishing and garnish:
- 2 tbsp (30 g) unsalted butter or 2 tbsp (30 ml) olive oil
- 1/2 cup (15 g) fresh parsley, chopped
- 1/2 cup (15 g) fresh cilantro, chopped
- Salt and pepper to taste
- Optional: harissa or crushed red pepper to serve

Instructions

1. Make rougag: In a bowl combine 3 cups (360 g) flour and 1 tsp (5 g) salt. Add 1 cup (240 ml) warm water and 2 tbsp (30 ml) olive oil, mixing to form a soft dough. Knead 5–7 minutes until smooth. Rest covered 30 minutes. Divide into 6 balls, roll each paper-thin into 8–10 inch (20–25 cm) rounds and cook one at a time on a hot dry skillet 1 minute per side until light brown spots appear. Stack and cover to keep soft. (If short on time, substitute 6 sheets of large lavash or thin pita.)
2. Brown the lamb: Heat 2 tbsp (30 ml) olive oil in a heavy pot over medium-high heat. Season 1 1/2 lb (680 g) lamb pieces with salt and brown in batches until well browned on all sides. Remove and set aside.
3. Sauté aromatics: In the same pot add chopped onions and cook until soft and lightly golden, about 8 minutes. Add crushed garlic and cook 1 minute.
4. Build the stew: Return lamb to pot. Stir in 1 tsp (2 g) cumin, 1 tsp (2 g) ras el hanout, 1 tsp (2 g) paprika, 1/2 tsp (1 g) cinnamon, 1/4 tsp (1 g) black pepper and 1/2 tsp (2 g) salt. Add 1 can (14 oz / 400 g) diced tomatoes, 2 tbsp (30 g) tomato paste and 2 cups (480 ml) stock. Bring to a simmer, cover partially, and cook gently 45–60 minutes until lamb is tender.
5. Add chickpeas and finish: Stir in 1 15-oz (425 g) can chickpeas and simmer 10–15 minutes to meld flavors. Adjust seasoning with salt and pepper. If stew is too thin, reduce uncovered a few minutes; if too thick, add a splash of water.
6. Prepare bread for service: Tear each rougag or lavash into bite-sized irregular pieces (about 1–2 inch / 2–5 cm). Place a generous handful of torn bread into shallow bowls or a communal serving dish.
7. Assemble and garnish: Ladle hot lamb and chickpea stew over the torn bread so it soaks up the sauce. Dot with 2 tbsp (30 g) butter or a drizzle of olive oil and scatter chopped parsley and cilantro over the top. Serve with harissa on the side if desired.