Entree: Algeria – Sahara Algeria – شخشوخة ➤ Chakhchoukha (A hearty Saharan dish of torn thin flatbread soaked and served with a spicy lamb and vegetable stew)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1–1.5 in (2.5–4 cm) pieces
- 2 tbsp (30 ml) olive oil
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 can (14 oz / 400 g) crushed or diced tomatoes
- 1 red bell pepper, chopped (about 6 oz / 170 g)
- 1 can (15 oz / 425 g) cooked chickpeas, drained and rinsed
- 1 1/2 tsp (7.5 g) ras el hanout or a North African spice blend
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) cayenne pepper, or to taste
- 2 tsp (10 g) salt, or to taste
- 1 tsp (5 g) ground black pepper
- 2 cups (480 ml) water or lamb broth
- 2–3 small thin semolina flatbreads (rougag or kesra), about 6–8 oz (170–225 g) each, torn into bite-size pieces
- 3 tbsp (45 ml) melted butter, for dressing
- Fresh parsley, chopped, for garnish
- Harissa (optional), to serve

Instructions

1. In a large heavy pot or Dutch oven, heat olive oil over medium-high heat. Brown the lamb pieces in batches until nicely seared, transfer to a plate.
2. Reduce heat to medium, add sliced onions and a pinch of salt; sauté until translucent and beginning to caramelize, about 8–10 minutes. Add minced garlic and tomato paste, cook 1–2 minutes to deepen color.
3. Return lamb to the pot, stir in crushed tomatoes, chopped red pepper, chickpeas, ras el hanout, paprika, cayenne, salt, and pepper. Add 2 cups (480 ml) water or broth to just cover. Bring to a simmer, cover, and cook gently until lamb is tender, about 1.5–2 hours. Adjust seasoning.
4. While the stew finishes, warm the torn flatbread pieces briefly in a low oven or a dry skillet to remove excess moisture; they should be pliable but not soggy.
5. To serve, place a layer of torn flatbread in a wide shallow serving dish or individual bowls. Spoon hot lamb stew and broth over the bread so it soaks up juices. Drizzle with melted butter and sprinkle chopped parsley over the top.
6. Serve immediately with extra harissa on the side so diners can adjust heat.