Chakhchoukha Biskria
Ah, chakhchoukha biskria! It's one of the most emblematic dishes of eastern Algeria, a true delight that smells like Friday family meals. This traditional recipe, 100% halal of course, combines crumbled msemen sheets with a generous sauce of lamb, tomatoes, and warm spices. Each bite is an explosion of flavors: the soft dough soaked in sauce, the tender meat, peas, and sweet pepper. It takes time, but Algerian cuisine teaches that love and patience make the best tables. You'll absolutely love it!
Ingredients
- Chakhchoukha dough (msemen sheets)500 g
- Lamb (or beef) cut into pieces400 g
- Chopped onions2
- Crushed garlic4 cloves
- Grated fresh tomatoes4
- Paprika1 tbsp
- Ground cumin1 tsp
- Ras el hanout1 tsp
- Salt and pepperto taste
- Olive oil3 tbsp
- Tomato paste1 tbsp
- Frozen peas200 g
- Sweet pepper (red bell pepper)1
- Fresh coriander choppeda few sprigs
- Water or meat broth1 liter
- Chili paste (optional)1/2 tsp
Nutrition
Instructions
- 1
Cut the chakhchoukha dough into small strips or crumble roughly. Steam (in a couscoussier) for 20 minutes, drain and set aside.
- 2
In a large pot, brown the meat with olive oil. Add onions and garlic, sauté 5 minutes.
- 3
Stir in grated tomatoes, tomato paste, paprika, cumin, ras el hanout, salt, and pepper. Cook 10 minutes.
- 4
Add diced sweet pepper, peas, coriander, and broth. Bring to a boil, cover, and simmer on low heat for about 1 hour until meat is tender.
- 5
Reduce heat and gently fold the cooked chakhchoukha into the sauce. Mix carefully to soak the pieces well.
- 6
Serve hot on a large dish, drizzle with remaining sauce and garnish with fresh coriander. Optionally accompany with a glass of laban or mint tea.
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