Chakhchoukha de Biskra

• Prep time: 45 minutes

• Cook time: 1 hour

• Total time: 1 hour 45 minutes

• Servings: 6 servings

• Country of Origin: Algeria

• Description: Torn thin flatbread pieces (Rougage) drenched in a fiery red lamb and chickpea stew seasoned with ras el hanout and hot peppers.

• Presentation & How It's Eaten: Served on a communal platter with shredded flatbread completely soaked in spicy red sauce, topped with tender lamb pieces, chickpeas, and green chili peppers.

• Ingredients:

  • 500g thin flatbread sheets (or phyllo/yufka), torn into small bite-sized pieces

  • 800g lamb leg or shoulder, cut into chunks

  • 2 large onions, finely sliced

  • 3 ripe tomatoes, pureed

  • 3 tbsp tomato paste

  • 1 cup cooked chickpeas

  • 3 green hot chili peppers

  • 3 tbsp vegetable oil or smen

  • 1 tbsp Ras el Hanout

  • 1 tsp chili powder

  • 1 tsp salt

  • 5 cups hot water

• Step-by-Step Directions:

  • Sear Lamb: Heat oil in a large stew pot; brown lamb chunks with sliced onions for 10 minutes over medium-high heat.

  • Build Red Sauce: Add pureed tomatoes, tomato paste, Ras el Hanout, chili powder, and salt; stir constantly for 5 minutes.

  • Simmer Meat: Pour in hot water, cover pot, and simmer over low heat for 40 minutes until lamb is tender.

  • Add Extras: Add cooked chickpeas and whole green chili peppers into stew; simmer 10 minutes more.

  • Assemble Dish: Steam torn flatbread pieces over pot for 5 minutes, place onto wide serving platter, ladle hot spicy stew and meat directly over flatbread until completely saturated.

• Optional:

  • Courgette Addition: Add diced zucchini or pumpkin chunks to stew along with chickpeas.

• Cooking Tips:

  • Soak Flatbread: Ensure flatbread pieces absorb enough hot broth so they become soft without turning into mush.

• Nutrition Facts:

  • Calories: ~560 kcal

  • Total Fat: 22g

  • Saturated Fat: 8g

  • Cholesterol: 95mg

  • Sodium: 680mg

  • Total Carbohydrates: 54g

  • Dietary Fiber: 6g

  • Sugars: 6g

  • Protein: 38g