Bedouin Chakhchoukha
Dear reader, let me take you to the vast expanses of the Algerian Sahara with this Bedouin chakhchoukha, a generous dish that warms the soul. Imagine crumbled bread flatbreads bathed in a creamy red sauce with tender vegetables and succulent lamb. Each bite is a journey: the crunch of the bread contrasting with the sweetness of tomatoes and peppers, enhanced by subtle spices. It's a family dish, convivial, shared with love on special occasions. You'll love this authentic recipe that smells of spices and hospitality!
Ingredients
- msemmen flatbreads or stale bread500 g
- lamb cubes500 g
- onions2
- fresh tomatoes4
- green bell pepper1
- zucchini1
- sweet paprika1/2 teaspoon
- turmeric1/2 teaspoon
- salt1 teaspoon
- black pepper1/2 teaspoon
- olive oil3 tablespoons
- vegetable broth500 ml
Nutrition
Instructions
- 1
Cut the flatbreads into small pieces and toast them in the oven at 180°C for 10 minutes. Set aside.
- 2
In a large pot, brown the lamb cubes in olive oil. Add the chopped onions and sauté for 5 minutes.
- 3
Add the grated tomatoes, diced bell pepper and zucchini. Stir in paprika, turmeric, salt and pepper. Mix well.
- 4
Pour in the broth and simmer covered for 40 minutes on low heat until the meat is tender and the sauce thickens.
- 5
In a large dish, arrange the bread pieces then pour the sauce and meat over them. Gently mix to soak the bread.
- 6
Serve hot, accompanied by cumin or fresh cilantro if desired.
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