Entree: Algeria – Central Culinary Region – شخشوخة ➤ Chakhchoukha (Torn flatbread soaked in a hearty spiced lamb and tomato stew with chickpeas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, boneless, cut into 1–1½ inch pieces
- 6 round thin flatbreads (rougag or paper-thin flatbread), approx. 3 oz (85 g) each
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped (approx. 8 oz / 225 g)
- 3 cloves (about 9 g) garlic, minced
- 3 medium tomatoes, peeled and chopped (about 3 cups / 700 g)
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed (about 1¼ cups / 250 g)
- 2 tsp (4 g) ras el hanout or a Moroccan/Algerian spice mix
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) turmeric
- 1/2 tsp (2 g) salt, or to taste
- 1/2 tsp (2 g) ground black pepper
- 1/4 tsp (1 g) cayenne or 1 tbsp (15 ml) harissa paste, optional for heat
- 2 cups (480 ml) water or lamb broth
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) olive oil or melted butter for dressing the bread pieces
- Fresh cilantro and chopped parsley for garnish (about 1/3 cup / 15 g each)
- Lemon wedges to serve

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a heavy pot over medium-high heat. Add lamb pieces and brown on all sides in batches; transfer browned lamb to a plate.
2. In the same pot add chopped onion and a pinch of salt; cook until translucent and beginning to brown, about 8–10 minutes. Add minced garlic and cook 1 minute.
3. Stir in chopped tomatoes, tomato paste, ras el hanout, cumin, paprika, turmeric, and cayenne or harissa if using. Cook 4–5 minutes until the tomato mixture softens.
4. Return browned lamb to the pot, add chickpeas and 2 cups (480 ml) water or broth, bring to a simmer. Cover and cook gently until lamb is tender, about 45–60 minutes. Skim fat if necessary and adjust salt and spice level.
5. While the stew finishes, warm the rougag flatbreads briefly on a skillet or in a warm oven until pliable. Tear each flatbread into bite-sized pieces and toss gently with 2 tbsp (30 ml) olive oil or melted butter to keep them from drying.
6. When the lamb is tender, remove 1–2 ladles of the stew to adjust moisture. The stew should be saucy but not soupy; if too thick add a splash of water, if too thin simmer uncovered to reduce.
7. To serve, place a layer of torn flatbread pieces in a wide shallow bowl or communal plate. Spoon hot lamb and chickpea stew over the bread so the pieces are well coated and begin to soak. Top with chopped cilantro and parsley and a squeeze of lemon.
8. Serve immediately so bread retains some texture while soaked with the fragrant stew.