Algerian Chakhchoukha with Lamb
The flatbreads are baked on a dry griddle with no fat at all, then torn by hand and left to absorb the sauce for just 10 minutes before serving. Soak them early and they become paste; too late and they stay dry.
- Prep
- 60 min
- Cook
- 90 min
- Total
- 150 min
- Calories
- 560
Chakhchoukha (or rfiss) is an Algerian celebration dish from Biskra and the south. Torn pieces of flatbread covered in a thick red sauce with lamb and chickpeas. The name comes from the rustling sound of the bread as it is torn apart.
Method
-
1
The flatbread dough
Knead the semolina, flour, salt, oil and water into a soft, elastic dough for 10 minutes, then cover for 30 minutes.
⏱ 42 min -
2
The sauce
Brown the lamb in the oil with the onion until coloured, then add the paprika, cumin, cinnamon and tomato paste and stir for 4 minutes.
⏱ 12 min -
3
Slow cook
Add the chickpeas, salt and 1.5 litres of hot water, and simmer gently for an hour and a quarter until the lamb and chickpeas are tender and the sauce has thickened.
⏱ 75 min -
4
Stretch the breads
Divide the dough into balls and stretch each one very thin by hand on an oiled surface.
⏱ 15 min -
5
Bake on a dry griddle
Cook each round on a hot griddle or pan completely dry, with no fat, for a minute a side until it blisters with brown spots. Let them cool.
⏱ 15 min -
6
Tear them up
Tear the breads by hand into small pieces (2-3 cm) into a wide serving dish.
⏱ 6 min -
7
The soak
Pour hot sauce over the torn bread and toss, then leave it just 10 minutes to absorb. Arrange the lamb and chickpeas on top and scatter the coriander.
⏱ 12 min
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Tips that actually matter
- The breads bake dry with no oil — oil stops them absorbing the sauce later.
- Exactly 10 minutes of soaking. Less and they are dry, more and they are paste.
- The sauce must be thick, not soupy — it gets absorbed, so it has to be concentrated.
- In a hurry, tortillas or chapati are an acceptable stand-in for making the breads.
People also ask
What is the difference between chakhchoukha and rfiss?
Both names refer to the same dish in different regions of Algeria. Rfiss is sometimes torn finer, while chakhchoukha has larger pieces.
Can I use something ready-made instead of the flatbreads?
Msemen or thick tortillas are the closest substitutes. The flavour will not be identical, but the result is perfectly acceptable.
When should it be served?
Immediately after the soak. Left for half an hour, the bread absorbs all the sauce and becomes heavy.
Cook mode
Algerian Chakhchoukha with Lamb
-
1
The flatbread dough
Knead the semolina, flour, salt, oil and water into a soft, elastic dough for 10 minutes, then cover for 30 minutes.
-
2
The sauce
Brown the lamb in the oil with the onion until coloured, then add the paprika, cumin, cinnamon and tomato paste and stir for 4 minutes.
-
3
Slow cook
Add the chickpeas, salt and 1.5 litres of hot water, and simmer gently for an hour and a quarter until the lamb and chickpeas are tender and the sauce has thickened.
-
4
Stretch the breads
Divide the dough into balls and stretch each one very thin by hand on an oiled surface.
-
5
Bake on a dry griddle
Cook each round on a hot griddle or pan completely dry, with no fat, for a minute a side until it blisters with brown spots. Let them cool.
-
6
Tear them up
Tear the breads by hand into small pieces (2-3 cm) into a wide serving dish.
-
7
The soak
Pour hot sauce over the torn bread and toss, then leave it just 10 minutes to absorb. Arrange the lamb and chickpeas on top and scatter the coriander.
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