Authentic Chakhchoukha Recipe Algeria, Africa

Name: Chakhchoukha
Prep time: 1 h 30 min
Cook time: 3 h
Yield: 8 servings
Cuisine: Maghrebi
Ingredients: DOUGH/ROUGAG; 1 kg (2.2 lbs) fine semolina; 300g (10.5 oz) flour; water, salt & oil, as needed; SAUCE; 1 kg (2.2 lbs) mutton (preferably shoulder); 4 tomatoes; 2 onions; 1 tbsp tomato paste; 4 medium potatoes; 500g (1.1 lbs) squash (or 4 zucchini); 2 handfuls of chickpeas soaked the day before; 2 tbsp oil; 1 level tbsp paprika; 1/2 tbsp ras el hanout; 1/2 tsp hot red pepper powder; 1/4 tsp black pepper; 1/2 tbsp salt; 1 green pepper

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Introduction & history

Chakhchoukha is an elaborate preparation that is reserved for special occasions. It consists of three components: bread, sauce, and meat. The bread can be either thin rougag flatbread, crumbled bread kesra, or small, dice-shaped pasta. The sauce or marqa is a tomato-based sauce made by cooking tomatoes, onions, and spices such as ras el hanout, paprika, chili peppers, cumin, caraway, and black pepper. The meat is either lamb, beef, or chicken. Chickpeas are also a must, and other vegetables are often included in the sauce, such as zucchini, potatoes, carrots, and green peppers. The preparation starts with making the bread if premade or store-bought variants or pasta are not used. After that, the sauce and the meat are prepared. The final stage is the assembly — pieces of bread or pasta are topped with pieces of meat and drizzled generously with the sauce. The vegetables are also arranged on top. Before serving, hard-boiled eggs and olives are often also placed ... Read more

Main ingredients

Chakhchoukha Biskria

PREP 1h 30min

COOK 3h

READY IN 4h 30min

4.6

Rate It

The following is the authentic chakhchoukha biskria recipe. It starts with making the rougag bread, after which the sauce and the meat is prepared. To assemble, the cooked flatbread sheets are cut into pieces and steamed over the sauce to absorb its flavors. Finally, the dish is assembled with layers of rougag, tender meat, chickpeas, and a drizzle of the flavorful sauce.

Ingredients

8 Servings

DOUGH/ROUGAG

1 kg (2.2 lbs) fine semolina

300g (10.5 oz) flour

water, salt & oil, as needed

SAUCE

1 kg (2.2 lbs) mutton (preferably shoulder)

4 tomatoes

2 onions

1 tbsp tomato paste

4 medium potatoes

500g (1.1 lbs) squash (or 4 zucchini)

2 handfuls of chickpeas soaked the day before

2 tbsp oil

1 level tbsp paprika

1/2 tbsp ras el hanout

1/2 tsp hot red pepper powder

1/4 tsp black pepper

1/2 tbsp salt

1 green pepper

Preparation

Step 1/23

Dissolve salt in a small amount of water in a large bowl or tray. Sieve the semolina and the flour.

Step 2/23

Mix the sieved semolina and flour into the saltwater.

Step 3/23

Knead the dough with your palms, adding water in batches until the dough becomes soft and supple.

Step 4/23

Cover the dough with a clean kitchen towel and let it rest for 5 minutes.

Step 5/23

Knead the dough again for 5 minutes, adding small amounts of water as needed.

Step 6/23

Oil your hands lightly and shape the dough into tangerine-sized balls. Arrange the dough balls on an oiled tray and let them rest.

Step 7/23

Cut the meat into pieces and place it in a pot.

Step 8/23

Slice the onions thinly and add them to the pot.

Step 9/23

Add 2 tablespoons of oil, 1/2 tablespoon of salt, and spices to the pot next. Sauté the mixture for 10 minutes, stirring so it does not burn.

Step 10/23

Peel and process the tomatoes.

Step 11/23

Add the tomatoes to the pot along with 1 heaping tablespoon of tomato paste, chickpeas, and paprika. Mix well.

Step 12/23

Pour in enough water to cover it and cook it over low heat until the meat is almost tender.

Step 13/23

Peel and quarter the potatoes and squash. Add them to the sauce when the meat is nearly done.

Step 14/23

Pierce the green pepper with a fork and add it to the pot when the potatoes are nearly cooked.

Step 15/23

Check the water level to ensure the sauce doesn’t reduce too much, and adjust the seasoning if needed.

Step 16/23

Oil the middle of a large tray or work surface.

Step 17/23

Place each dough ball on the oiled surface and spread it into a very thin sheet, using your fingers and dipping them in oil as needed.

Step 18/23

Lift one corner of the sheet with your right hand and place it on the back of your left hand. Use your right hand to pick up another corner and gently lay the sheet on a preheated, oiled pan or tajine.

Step 19/23

Cook the sheet for 20–30 seconds without letting it dry and brittle, then flip it to cook the other side. Keep the sheets soft and avoid burning them.

Step 20/23

Repeat the process with the remaining dough balls. Stack the cooked rougag sheets on top of each other.

Step 21/23

Cut the stacked rougag sheets into pieces and place them in a couscoussier (or a steamer).

Step 22/23

Steam the rougag pieces over the sauce until they are heated through and absorb the flavors.

Step 23/23

Arrange the steamed rougag pieces on a large serving dish. Top the rougag with the cooked meat and chickpeas. Drizzle the dish with the flavorful cooking sauce and serve hot.

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Rating And Comments

4.6