Chakhchoukha
A dish of torn flatbread in a spiced tomato-meat sauce from the Berber-speaking Chaoui people of Algeria's Aurès Mountains, its name from the Chaouia word for tearing into pieces — originally shepherd's winter comfort food from the Batna, Biskra, and M'sila region. The bread, called rougag, is a specific thin round cooked on a dry griddle and torn by hand, not swapped for pita or tortillas, which changes the texture entirely. Biskra-style versions lean noticeably spicier with more harissa and dried chile than the milder Constantine style.
Meat
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups flour
- 1/2 cup fine semolina
- Water, salt
- 800g lamb or chicken pieces
- 1 onion, chopped
- 3 tbsp tomato paste
- 3 cloves garlic
- 1 cup chickpeas, cooked
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- Black pepper
- 1-2 tbsp harissa
- Olive oil
Steps
- Make a thin, elastic dough from the flour, semolina, water, and salt. Stretch and cook thin rounds on a hot dry griddle until just set.
- Tear the cooked bread into pieces.
- Brown the meat with onion and spices, then add the tomato paste, water, and chickpeas, and simmer 45-60 minutes until rich and thickened.
- Toss the torn bread with a portion of the sauce to absorb it.
- Plate and ladle the remaining sauce and meat on top.