Algerian Chakhchoukha: A Traditional Semolina and Meat Stew

Chakhchoukha is a beloved Algerian dish that combines tender pieces of semolina flatbread with a richly spiced tomato-based stew. Originating from regions such as Constantine, Biskra, and Batna, this hearty meal is a staple during festive occasions and family gatherings. The name “chakhchoukha” derives from the Chaouia word “tacherchert,” meaning “to crumble,” reflecting the dish’s preparation method of tearing flatbread into small pieces. ​Allrecipes+3Wikipedia+3Wikipedia+3

Why You’ll Love This Recipe

• Authentic Flavor: Experience the rich culinary heritage of Algeria with this traditional dish.​
• Hearty and Satisfying: The combination of meat, vegetables, and bread makes for a filling meal.​
• Versatile: Can be adapted with different meats or made vegetarian.​
• Perfect for Gatherings: Ideal for sharing with family and friends during special occasions.​

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• For the Flatbread (Rougag):
  • Fine semolina
  • Water
  • Salt
• For the Stew (Marqa):
  • Lamb or beef, cut into chunks
  • Chickpeas, soaked overnight
  • Onions, finely chopped
  • Garlic cloves, minced
  • Tomatoes, peeled and chopped
  • Tomato paste
  • Carrots, sliced
  • Turnips, diced
  • Zucchini, sliced
  • Olive oil
  • Ground cumin
  • Paprika
  • Ras el hanout
  • Salt and pepper to taste
  • Water or broth

Directions

1. Prepare the Flatbread:
   • In a bowl, mix fine semolina with a pinch of salt and enough water to form a smooth dough.
   • Knead the dough until elastic, then divide into small balls.
   • Roll each ball into a thin circle and cook on a hot griddle until both sides are lightly browned.
   • Once cooled, tear the flatbreads into small, bite-sized pieces and set aside.
2. Prepare the Stew:
   • In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic; sauté until translucent.
   • Add the meat chunks and brown on all sides.
   • Stir in chopped tomatoes, tomato paste, and spices (cumin, paprika, ras el hanout, salt, and pepper).
   • Add soaked chickpeas and enough water or broth to cover the ingredients. Bring to a boil.
   • Reduce heat, cover, and simmer for about 1.5 to 2 hours, or until the meat and chickpeas are tender.
   • Add carrots, turnips, and zucchini; continue to simmer until vegetables are cooked through.
3. Assemble the Dish:
   • In a large serving dish, layer the torn flatbread pieces.
   • Ladle the hot stew over the bread, ensuring it is well-soaked.
   • Allow the dish to rest for a few minutes so the bread absorbs the flavors.
   • Serve warm, garnished with fresh herbs if desired.

Servings and Timing

• Servings: 6–8​theflavorvortex.com+2Allrecipes+2Wikipedia+2
• Preparation Time: 1 hour​
• Cooking Time: 2 hours​Reddit+10theflavorvortex.com+10The Guardian+10
• Total Time: 3 hours​

Variations

• Chakhchoukha Biskria: Uses thin, round flatbread pieces served in a fragrant meat sauce with chickpeas and vegetables.​Wikipedia
• Chakhchoukha Dfer: Incorporates broken-up baked bread soaked in a tomato-based sauce, typical of the Constantine region.​Wikipedia
• Vegetarian Version: Omit the meat and use vegetable broth, adding more chickpeas and a variety of vegetables for a hearty alternative.​

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.​
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or broth to prevent drying out.​

FAQs

What is the origin of Chakhchoukha?

Chakhchoukha originates from Algeria, particularly the regions of Constantine, Biskra, and Batna. It is a traditional dish often prepared during festive occasions. ​Wikipedia+1Wikipedia+1

Can I use store-bought flatbread?

While traditional Chakhchoukha uses homemade flatbread, you can use store-bought flatbread as a time-saving alternative.​

Is it necessary to soak the chickpeas overnight?

Yes, soaking chickpeas overnight reduces cooking time and ensures they become tender during the cooking process.​

What is ras el hanout?

Ras el hanout is a North African spice blend that typically includes a mix of spices such as cumin, coriander, cinnamon, and cloves.​Wikipedia+1Reddit+1

Can I make this dish spicy?

Yes, you can add chili peppers or cayenne pepper to the stew to increase the spiciness according to your preference.​

What meat is traditionally used?

Lamb is traditionally used in Chakhchoukha, but beef or chicken can also be used based on availability and preference.​Wikipedia+1Wikipedia+1

Can I freeze Chakhchoukha?

It is not recommended to freeze Chakhchoukha as the texture of the bread may become mushy upon thawing.​Wikipedia

What can I serve with Chakhchoukha?

Chakhchoukha is a complete meal on its own but can be accompanied by a fresh salad or yogurt-based side dish.​

Is this dish gluten-free?

No, traditional Chakhchoukha is not gluten-free due to the semolina flatbread. However, gluten-free flatbread alternatives can be used.​

How can I make this dish vegetarian?

To make a vegetarian version, omit the meat and use vegetable broth, adding more vegetables and legumes for substance.​

Conclusion

Chakhchoukha is a testament to Algeria’s rich culinary traditions, offering a hearty and flavorful meal that brings people together. Whether

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These Crispy Stuffed Potato Cakes are golden on the outside and packed with flavorful filling on the inside. A savory blend of seasoned meat and veggies is hugged by creamy mashed potatoes, then pan-fried to perfection. Ideal as a snack, appetizer, or light meal! Keyword: Crispy Stuffed Potato Cakes

• Author: Emma Harper
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6-8 cakes
• Category: Appetizer, Snack
• Method: Pan-Fried
• Cuisine: Fusion, Indian-Inspired

Ingredients

• 3 large potatoes, boiled and mashed

• 1 tbsp cornstarch or flour (for binding)

• Salt and pepper to taste

 

• 1 tbsp oil or butter (for the mash)

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Instructions

• In a skillet, heat oil and sauté onions until soft. Add garlic and cook for 1 minute.

• Add ground meat, cumin, paprika, salt, and pepper. Cook until browned. Add peas and cook until heated through. Let the filling cool.

• In a bowl, mix mashed potatoes with cornstarch, butter/oil, salt, and pepper until smooth.

• Take a portion of potato mix, flatten it, and place a spoonful of filling in the center. Cover with more potato mix and shape into a round patty.

• Heat a skillet over medium heat with a little oil. Fry each patty until crispy and golden brown on both sides.

 

• Serve hot with yogurt, sour cream, or chutney.

Notes

• Can be made vegetarian with spiced lentils or paneer.

• Chill the potato dough slightly for easier handling.

 

• Make ahead and reheat in the oven or air fryer for a crispy finish.