Chakhchoukha Biskria

Make the flatbread: mix semolina, salt, oil, and enough water to form a firm dough. Knead for 5 minutes, rest 15 minutes. Divide into small balls and roll paper-thin on a greased surface. Cook each sheet on a hot griddle for 1-2 minutes per side until dry and lightly spotted.

Heat olive oil in a large pot over medium-high heat. Sear the lamb cubes on all sides for 6-8 minutes until deeply browned. Remove and set aside.

In the same pot, cook the onions for 5 minutes until softened. Add tomato paste and cook for 2 minutes. Add diced tomatoes, ras el hanout, turmeric, salt, and pepper. Cook for 5 minutes until fragrant.

Return the lamb to the pot and add enough water to cover by 5cm. Bring to a boil, reduce heat, and simmer covered for 50 minutes. Add turnips and chickpeas, continue simmering for 20 more minutes.

Tear the cooked flatbreads into small, irregular pieces about 3-4cm across. The torn edges absorb more sauce than cut edges, which is essential to the dish's texture.

Arrange the torn bread pieces on a deep serving platter. Ladle the hot sauce generously over the bread, ensuring every piece is thoroughly soaked. Let it absorb for 2 minutes.

Place the lamb pieces, chickpeas, and turnips over the sauce-soaked bread. Ladle additional sauce on top and garnish with fresh cilantro. Serve communally from the platter.