Chakhchoukha Biskria (Algerian Flaky Bread with Tomato Sauce)

Ingredients

• Durum wheat flour (fine semolina)500 g
• Warm water250 ml
• Salt1 teaspoon
• Olive oil3 tablespoons
• Lamb (leg or shoulder, boneless)500 g
• Onions2 large
• Garlic4 cloves
• Ripe fresh tomatoes500 g
• Tomato paste2 tablespoons
• Harissa1 tablespoon
• Ground cumin1 teaspoon
• Paprika1 teaspoon
• Cinnamon1/2 teaspoon
• Sweet red pepper1 teaspoon
• Pre-soaked chickpeas200 g
• Fresh parsley1 bunch
• Fresh cilantro1 bunch
• Sunflower oilfor frying

Instructions

1. 1

   In a bowl, mix fine semolina, salt, and 2 tablespoons olive oil. Gradually add warm water while kneading until you get a smooth, homogeneous dough. Cover with a cloth and let rest for 30 minutes.

2. 2

   Divide the dough into 6 equal balls. Lightly flour the work surface. Roll each ball into a very thin circle (like phyllo dough). Lightly brush with sunflower oil, then roll into a log and form a spiral. Repeat for each ball.

3. 3

   In a large pot, heat 2 tablespoons olive oil. Cut the lamb into large cubes, sear it on all sides with the chopped onions and crushed garlic. Add cumin, paprika, cinnamon, and red pepper. Mix well.

4. 4

   Grate the fresh tomatoes and add them to the pot with tomato paste, harissa, drained chickpeas, and 500 ml water. Lightly salt, bring to a boil, then cover and simmer on low heat for 40 minutes until the meat is tender.

5. 5

   Meanwhile, in a deep pan, heat sunflower oil to 170°C. Flatten each spiral into a thin patty and fry until golden and crispy (about 2-3 minutes per side). Drain on paper towels.

6. 6

   Let the patties cool slightly, then crumble them coarsely into a large serving dish. Pour the hot tomato sauce with meat and chickpeas over the top. Sprinkle with chopped fresh parsley and cilantro. Serve immediately.