Name: Biskra-style Chakhchoukha
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 6 servings
Cuisine: Other
Ingredients: 400 g rougag (thin flatbread); 700 g lamb; 250 g cooked chickpeas; 1 pcs onion; 3 cloves garlic; 2 pcs tomato; 2 tbsp tomato paste; 2 tbsp vegetable oil; 1 tsp sweet paprika; 1 tsp ground cumin; 0.5 tsp ground cumin; 1 tsp ras el hanout; 800 ml water; 1 to taste salt; 1 to taste black pepper (ground)

Instructions

Cut the lamb into cubes about 4–5 cm. Finely chop the onion, mince the garlic, and grate the tomatoes, discarding the skins.

Heat vegetable oil in a heavy-bottomed pot. Brown the lamb for 8–10 minutes until lightly golden, add the onion and garlic, and cook for another 3 minutes.

Add the paprika, cumin, ground caraway, ras el hanout, tomato paste and grated tomatoes. Stir for 2 minutes to let the spices and tomato base release their aroma.

Pour in water, season with salt and pepper to taste. Bring to a boil, cover with a lid and simmer over low heat for 45 minutes.

Add the cooked chickpeas and simmer for another 15–20 minutes, until the lamb is tender and the sauce is rich.

Tear the roughag flatbread into 3–4 cm pieces by hand and steam them in a couscoussier basket for 5 minutes until soft and infused with the aroma.

Arrange the roughag on a large platter, ladle over several scoops of the hot marqa, top with the lamb and chickpeas, and generously spoon more sauce over everything. Let the dish rest for 5 minutes and serve hot.

Biskra-style Chakhchoukha

Ingredients

Instructions

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