Algerian Chakhchoukha
Ah, Algerian chakhchoukha! This iconic dish from the eastern regions, especially Constantine, is a true culinary journey. Imagine crispy msemmen crepes, crumbled and generously coated in a tomato sauce fragrant with tender lamb and mild spices. Each bite is an explosion of flavors: the melt-in-your-mouth meat, the crunch of the bread, the richness of the spiced broth. This family dish, often prepared for special occasions, warms the heart and gathers everyone around the table. Serve it piping hot in a large round dish, and share it with your loved ones for an unforgettable moment of togetherness.
Ingredients
- msemmen crepes or chakhchoukha bread500g
- lamb (leg or shoulder)500g
- onions2 large
- tomatoes3 ripe
- tomato paste2 tablespoons
- garlic4 cloves
- cooked chickpeas200g
- sweet ground paprika1 teaspoon
- ras el hanout1 teaspoon
- paprika1 teaspoon
- cumin1/2 teaspoon
- olive oil3 tablespoons
- saltto taste
- black pepperto taste
- cinnamon stick1
- water750ml
- fresh cilantrofor garnish
Nutrition
Instructions
- 1
Cut the lamb into medium pieces. Slice the onions and mince the garlic. Peel and dice the tomatoes.
- 2
In a large pot, heat the olive oil. Sauté the onions until translucent, then add the lamb and brown on all sides.
- 3
Add the garlic, tomatoes, tomato paste, spices (ras el hanout, paprika, cumin, sweet paprika, salt, pepper) and the cinnamon stick. Mix well.
- 4
Pour in the water, cover, and simmer over low heat for 1 hour or until the lamb is tender. Stir in the cooked chickpeas at the end.
- 5
Meanwhile, prepare the crepes: break the msemmen or chakhchoukha bread into bite-sized pieces. Arrange them in a large shallow serving dish.
- 6
Adjust the sauce seasoning, then pour it hot over the bread pieces. Toss gently, cover, and let rest for 5 minutes. Serve garnished with fresh cilantro.
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