Recettes Algeria

Chekhchoukha

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.

★★★★★Les mieux notées

1 hr 10 minMediumAlgeria

Recette de Blessing · Africook

Algerian Hariri

Hariri is a rich North African soup made in both Algeria and Morocco, and the Algerian version differs from its Moroccan neighbour in one clear respect: it contains no lentils. Lamb, chickpeas, tomato and a heavy hand of warm spices carry it instead. Ramadan is when it matters most. Hariri is iftar food, the substantial thing eaten to break a day's fast, and it is made in quantity across Algeria through the month. It is also eaten at other times as a starter or a light meal in its own right, and it is served with potatoes or rice as well as on its own. It is not a quick soup, and the source is direct about starting early: the total cooking time runs to around two hours and twenty minutes, most of it slow and unattended, which is what softens the lamb and lets the spices settle into the broth. The spicing is characteristic rather than fierce: turmeric, cinnamon, ginger, paprika and black pepper together, with coriander added near the end so its aroma survives, and lemon wedges served alongside for a sharpness that cuts the richness.

3 hrEasyAlgeria

Recette de Deborah · Africook