Algerian Chakhchoukha Biskria
Ah, chakhchoukha biskria! This iconic dish from the Biskra region in southeastern Algeria is a true culinary journey. Imagine thin, light pasta sheets, bathed in a creamy, fragrant red sauce where lamb melts in your mouth. Each bite is an explosion of Mediterranean flavors, thanks to cumin, paprika, and ras el hanout. It's the dish for special occasions, for long family meals where we share much more than food: laughter, stories, and unconditional love for our mothers' cooking. This 100% halal version respects all traditions without compromise. So, put on your apron, I'll guide you step by step to create this masterpiece at home.
Ingredients
- lamb meat (shoulder or leg)500 g
- onions2 medium
- fresh tomatoes3
- tomato paste2 tablespoons
- soaked chickpeas150 g
- chakhchoukha sheets (or roughed pasta)500 g
- fresh cilantro1 bunch
- garlic4 cloves
- olive oil4 tablespoons
- salt1 teaspoon
- black pepper1/2 teaspoon
- ras el hanout1 teaspoon
- cumin1/2 teaspoon
- paprika1 teaspoon
Nutrition
Instructions
- 1
Cut the meat into pieces. In a large pot, heat the olive oil and sauté the meat with the chopped onions until browned.
- 2
Add the crushed garlic, grated tomatoes, tomato paste, salt, pepper, ras el hanout, cumin, and paprika. Mix and cook for 5 minutes.
- 3
Cover with water (about 1.5 liters), add the soaked chickpeas. Bring to a boil, then reduce the heat and simmer for 1 hour until the meat is tender and the sauce thickens.
- 4
Meanwhile, cook the chakhchoukha sheets in a large pot of salted boiling water according to package instructions (usually 10-12 minutes). Drain and set aside.
- 5
On a large serving platter, arrange the cooked chakhchoukha sheets. Pour the sauce and meat over them, mixing gently.
- 6
Sprinkle with fresh chopped cilantro. Serve hot, accompanied by laban (plain yogurt) if desired.
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