Chekhchoukha
Algeria
Rédacteur en chef
Abuja, Nigeria ·
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Abuja, Nigeria ·
Chekhchoukha, also written chakhchoukha, is torn flatbread under a spiced meat and chickpea sauce, and the name describes the tearing. It comes from tacherchert in the Chaouia language, meaning to crumble or to tear into small pieces, and the bread is broken by hand rather than cut. It is a Chaoui dish, from the Aurès mountains of eastern Algeria, and it spread from there into Constantine, Biskra and the rest of the country. Its origin is in shepherds' food, the substantial thing eaten on returning home on cold winter nights, and it kept that character even as it became a dish for festive occasions and celebrations rather than everyday eating. The bread is rougag, also called trid, a very thin round flatbread made from fine semolina. It is torn, steamed briefly to soften, then heaped on a plate and covered with marqa, the sauce of diced lamb, tomato, onion and chickpeas spiced with dried red chilli, caraway, ras el hanout, black pepper and cumin. Two versions are recognised: chakhchoukha of Biskra, which is this one, and chakhchoukha dfar, which uses a different flatbread and differs in taste and thickness. Which pot it is made in also varies, with some cities using clay and others iron.
Chekhchoukha is a Chaoui speciality from eastern Algeria that has since spread across the country. Its name derives from tacherchert, meaning to crumble or tear into small pieces in the Chaouia language, and it is documented in two principal regional forms, that of Biskra and chakhchoukha dfar.
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Start with the sauce. Put the olive oil in a saucepan over medium heat.
Add the onion, garlic, salt, pepper, ras el hanout, paprika and tomato paste, and cook for 5 minutes.
Add the grated tomato and the chickpeas and cook for 10 to 15 minutes.
Add the hot pepper if using.
Add the meat and pour in boiled water to just cover it.
Cook for about 45 minutes, or until the meat and chickpeas are done.
Meanwhile, tear the sheets of rougag into small pieces by hand.
Place the torn rougag in the top of a steamer and steam for about 5 minutes.
Transfer the steamed bread to a serving dish and set aside.
Check the sauce and adjust the salt. It should have reduced and thickened.
Arrange the meat and chickpeas over the rougag in the serving dish.
Spoon the sauce over the top, and serve with extra sauce alongside.
1 avis
I couldnt get proper rougag or trid flatbread here in Dallas abeg, so I used thin lavash sheets torn up. But that sauce! Grating the fresh tomatoes instead of chopping makes a huge difference with the ras el hanout. The beef was so tender after simmering. E sweet no be small thing o, tasted just like back home.