Traditional Biskria Chakhchoukha
Chakhchoukha biskria is a beloved dish from the Biskra region of Algeria. It's a communal meal made with dried msemen sheets, called 'chakhchoukha', which are crumbled and soaked in a spiced tomato sauce with lamb. The slow cooking of the meat with spices like cumin, paprika, and ras el hanout creates a rich, fragrant broth. This dish is often prepared for special occasions and family gatherings. The texture is soft yet slightly crisp from the bread sheets. Served with lben (buttermilk) or mint tea, it embodies Algerian hospitality. Every family has its own twist, but this version stays true to tradition. A true explosion of flavors that will delight fans of authentic North African cuisine!
Ingredients
- chakhchoukha sheets (dried msemen leaves, crumbled)500 g
- lamb meat (leg or shoulder, cut into pieces)600 g
- onions2 medium
- fresh grated tomatoes3
- tomato paste2 tablespoons
- green bell pepper1
- garlic3 cloves
- fresh cilantro, chopped1 bunch
- red chili pepper (optional)1 small
- ground cumin1 teaspoon
- paprika1 teaspoon
- ras el hanout1 teaspoon
- salt1 teaspoon
- black pepper1/2 teaspoon
- olive oil3 tablespoons
- clarified butter (smen) (optional)2 tablespoons
Nutrition
Instructions
- 1
In a large pot, heat the olive oil and brown the lamb meat on all sides. Remove and set aside.
- 2
In the same pot, sauté the chopped onions, crushed garlic, and sliced bell pepper until translucent.
- 3
Add the grated tomatoes, tomato paste, spices (cumin, paprika, ras el hanout, salt, pepper) and the chopped chili if using. Mix well and cook for 5 minutes.
- 4
Return the meat to the pot, cover with water (about 1.5 liters) and bring to a boil. Reduce heat, cover, and simmer for 1 hour 30 minutes on low heat, until the meat is tender and the sauce is thick.
- 5
Meanwhile, roughly crumble the chakhchoukha sheets into a large serving dish. Moisten them with a ladle of hot broth to soften slightly. Add the smen (optional) for extra richness.
- 6
Arrange the meat over the crumbled sheets, generously coat with sauce, and sprinkle with fresh cilantro. Serve hot in a traditional dish, accompanied by buttermilk (lben) or a glass of mint tea.
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