Chekhchoukha

Chekhchoukha is one of the tastiest foods in Algeria. Famous in eastern cities of the country — such as Constantine and Biskra.

People often eat this food at festive celebrations. It consists of small pieces of Rougag (thin round flatbread) mixed with Marqa stew.

Origin Of Chekhchoukha

Chekhchoukha also known as Chakhchoukha, is an originally Chaoui culinary specialty that has extended to other parts of Algeria now.

The name of this food comes from tacherchert, meaning “crumbling” or “tearing into small pieces” in the Chaouia language.

This dish originated in the hearty food shepherds needed when they came back home on cold winter nights.

The thin round flatbread is called Rougag or Trid in Algeria and the dish is called Chakhchoukha.

Chekhchoukha Recipe

This dish is prepared for festive celebrations in Algeria. It is made of small pieces of thin round flatbread and served with a fragrant meat sauce cooked with chickpeas and vegetables. The preferred meat is lamb but beef or chicken can be used in this dish.

People make the flatbread with fine semolina. After baking, they tear it by hand into small pieces.

When eating on individual plates, about two handfuls are put on the plate and then they pour the sauce or stew on top.

The Marqa or stew ingredients are diced lamb cooked with spices, tomatoes, chopped onions, and chickpeas.

Often people also add potatoes, zucchini, carrots, and green peppers to the ingredients depending on the season, the area, and the family.

The main spices used for the stew are dried red chilies, caraway, ras el hanout, black pepper, and cumin.

Recipe Variations

There are two types of well-known Chakhchoukha in Algeria: Chakhchoukha of the Biskra region(which is this recipe ) and Chakhchoukha Dear.

Chekhchoukha is prepared differently; depending on the city you’re visiting. For instance, some cities in the country prepare Chekhchoukha on a clay casserole, whereas other cities prepare it on an iron casserole.

The difference between Chakhchoukha of Biskra (in Algeria) and Chakhchoukha Dfar is the type of thin flatbread used. Another difference between the two lies in both the taste and thickness of Chekhchoukha.

This Chakhchoukha recipe is from the region of Biskra in Algeria. Don’t forget to leave a comment below if you make this recipe. Enjoy!

Algerian Thin Flatbread Pieces with Meat Sauce – Chakhchoukha

LDS‘s Mom
This dish is prepared in festive celebrations in Algeria. It is made of small pieces of thin round flatbread and served with a fragrant meat sauce cooked with chickpeas and vegetables. The preferred meat is lamb but beef or chicken can be used in this dish. The thin round flatbread is called Rougag or Trid in Algeria and the dish is called Chakhchoukha. This Chakhchoukha recipe is from the region of Biskra in Algeria.
Prep Time 10 mins
Cook Time 1 hr
Course bread
Cuisine Algerian
Servings 4

Ingredients
  

  • 2 lbs beef meat
  • 1 big onion chopped
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp Ras al hanout
  • 1/2 tsp black pepper
  • 1 tbsp paprika
  • 1 tbsp tomato paste
  • 1 tsp salt or to taste
  • 2 medium tomatoes grated
  • 2 cups chickpeas soaked overnight and rinsed
  • About 6 sheets of Rougag or Trid

Instructions
 

  • First, prepare the sauce.
  • In a saucepan over medium heat, put olive oil.
  • Add onion, garlic, salt, pepper, Ras al Hanout, paprika, tomato paste and let cook for 5 minutes.
  • Add grated tomato and chickpeas and let cook for 10 to 15 minutes.
  • Add Jalapeño or any other hot pepper(optional)
  • Add boiled water to slightly cover the meat.
  • Let cook for about 45 minutes or until the meat and chickpeas are cooked.
  • In meanwhile, tear the sheets of Rougag with hands into small pieces (picture shown above).
  • Place the pieces of Rougag in the top of a steamer and steam for about 5 minutes.
  • Put them in a serving dish and set aside.
  • Chech on the meat sauce and adjust the seasoning. Add salt if needed.
  • Once the meat and chickpeas are cooked, turn off the heat (the sauce should be reduced and thick).
  • Place the meat and chickpeas on the Rougag pieces in the serving dish.
  • Add the sauce on top.
  • Serve this dish with the sauce aside.
  • Enjoy.

Notes

You can add other vegetables to the sauce such as zucchinis, potatoes, turnips and carrots.
You can garnish Chakhchoukha with boiled eggs.
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Blessing Funmilayo Ogunsanya
Hello, my name is Funmilayo, and i love to write about food, beauty, fashion and wellness. So welcome to my Food world! I share histories, discoveries, uniqueness, tips, and tricks on different dishes .Come let's take this adventure together. I hope you'll enjoy it as much as I do and hope to see you back here again soon.

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