Algerian Chakhchoukha (Vegetable and Flatbread Stew)
Chakhchoukha is an Algerian dish prepared for festive celebrations, consisting of a vegetable stew to which small pieces of flatbread or semolina dough are added. Typically the flatbread is either rougag or trid. There are two types—chakhchoukha from Biskra and chakhchoukha Dfar—which differ in the type of flatbread used. This particular recipe is for chakhchoukha Biskra. The dish often includes or is served with meat, typically lamb, though beef or chicken can also be used.
Source and licence
"Algerian Chakhchoukha (Vegetable and Flatbread Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Algerian_Chakhchoukha_(Vegetable_and_Flatbread_Stew), revision 4515524), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Algerian_Chakhchoukha_(Vegetable_and_Flatbread_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4515524
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- Olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- 1 tbsp paprika
- 1 tbsp tomato paste
- 2 tomatoes, grated
- 2 cups dried chickpeas, soaked and drained
- Chile pepper (optional)
- Meat (e.g. lamb, beef, chicken), cubed
- Water
- Rougag
Method
- Heat some olive oil in a saucepan over medium heat.
- Add the onion, garlic, salt, pepper, paprika, and tomato paste, and cook for 5 minutes.
- Add the tomato, chickpeas, and chili pepper, and cook for 10–15 minutes.
- Add the meat and enough boiling water to slightly cover everything. Let the mixture cook for approximately 45 minutes, or until the meat and chickpeas are cooked and the sauce is thick.
- Rip the sheets of rougag with your hands into tiny pieces. Place them in the top of a steamer and steam for 5 minutes, then remove and set aside.
- Adjust the seasoning of the stew, adding salt if necessary.
- Place the meat and vegetables over the rougag in a dish, and pour the sauce on top.
- Serve hot.