Chakhchoukha Biskria — Print Recipe

Hand-torn pieces of thin crispy flatbread soaked in a rich, spiced tomato and chickpea sauce with tender lamb. This iconic dish from the Biskra region is considered one of Algeria's national treasures.

Ingredients

For the flatbread (rougag): 2 cups fine semolina, 1/2 cup water, pinch of salt, 1 tablespoon oil
500g lamb shoulder, cubed
400g canned chickpeas, drained
3 tomatoes, peeled and diced
2 tablespoons tomato paste
2 onions, diced
2 turnips, peeled and quartered
2 tablespoons olive oil
1 tablespoon ras el hanout
1 teaspoon ground turmeric
Salt and black pepper to taste
Fresh cilantro for garnish

Instructions

1 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.
2 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.
3 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.
4 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.
5 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.
6 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.
7 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.

Did You Know?

Chakhchoukha was inscribed on Algeria's national intangible cultural heritage list. The dish from Biskra is so revered that residents of other cities make pilgrimages to Biskra specifically to eat the authentic version.