Chakhchoukha — Print Recipe — The Culinary Codex

Hand-torn sheets of thin flatbread drenched in a rich, spiced tomato and lamb stew from the Algerian highlands.

Ingredients

300g lamb shoulder or leg, cut into 1-inch cubes
2 large onions, finely diced
3 ripe tomatoes, pureed in a blender
2 tablespoons tomato paste
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1 tablespoon ras el hanout
400g canned chickpeas, drained and rinsed
1 medium turnip, peeled and cut into 1-inch cubes
4 sheets rougag flatbread (or thin semolina crepes)
3 tablespoons olive oil
Salt to taste
4 cups water or lamb stock
Fresh cilantro for garnish

Instructions

1 Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until the oil begins to shimmer. Season the lamb cubes with salt and pepper, then sear them in a single layer for 4-5 minutes, turning occasionally, until browned on all sides. The deep caramelization on the meat builds the savory foundation for the stew. Remove the lamb and set aside.
2 Reduce the heat to medium and add the diced onions to the same pot, stirring to scrape up any browned bits from the bottom. Cook for 6-8 minutes, stirring occasionally, until the onions become soft and translucent with golden edges. The sweet aroma of the caramelizing onions should fill the kitchen.
3 Stir in the tomato paste, pureed tomatoes, turmeric, black pepper, cinnamon, and ras el hanout. Cook the spice-tomato mixture for 3-4 minutes, stirring constantly, until it deepens in color and the raw tomato smell transforms into a rich, fragrant sauce. Return the seared lamb to the pot and add 4 cups of water or stock. Bring to a boil, then reduce heat to low, cover, and simmer gently for 40 minutes until the lamb is nearly fork-tender.
4 Add the turnip cubes and drained chickpeas to the simmering stew. Continue cooking uncovered for 15-20 minutes until the turnips are tender when pierced with a knife and the stew has reduced to a thick, luscious consistency that will properly soak into the bread without making it waterlogged.
5 While the stew finishes, tear the rougag flatbread sheets by hand into irregular pieces roughly 2-3 inches across. The hand-tearing is traditional and gives the bread varied textures — some pieces will absorb more broth while others retain a slight chew. If using storebought flatbread, lightly warm the sheets in a dry skillet before tearing to make them pliable.
6 Divide the torn flatbread pieces among deep serving bowls, creating a generous nest of bread in each. Ladle the hot stew generously over the bread, ensuring the broth thoroughly soaks into every piece of torn flatbread. Top with tender lamb pieces and chickpeas. Garnish with fresh cilantro and serve immediately while the bread is still absorbing the aromatic broth — this is a dish that must be eaten fresh and hot.