🇩🇿 Algeria
Chakhchoukha
Biskra's pride, carried across the Aurès: rougag bread torn by hand — the chakhchakha — then soaked in a peppery tomato-lamb marqa at every wedding worth attending.
🔪 Prep: 40 min🔥 Cook: 80 min📈 Difficulty: Medium
Cooking for
6 people
✨ What makes it special
Paper-thin rougag torn small, drenched in a ras el hanout lamb-chickpea sauce, served in one communal gsaa.
Ingredients
- 6 rougag flatbreads (or thin markouk)
- 600 glamb, cut in chunks
- 3 tbsptomato paste
- 200 gcooked chickpeas
- 1 onion, grated
- 2 garlic cloves
- 1 tspras el hanout and hot paprika
- 3 tbspolive oil
Method
- 1
Brown the lamb in oil with onion, garlic, and spices; bloom the tomato paste until brick red.
- 2
Add water and chickpeas and simmer until the lamb is tender and the marqa rich.
- 3
Tear the rougag into small pieces — every hand in the house helps.
- 4
Steam the torn bread briefly, then fold it through most of the sauce until every shred is stained red.
- 5
Pile into the gsaa, top with lamb, chickpeas, and the last ladles of marqa.
🍽 On your table
How this dish looks served for 6