Chakhchoukha

Experience the heart of Algerian cuisine with Chakhchoukha, a hearty dish of tender lamb simmered in spices and served over warm flatbread. Perfect for a cozy family dinner or a special gathering with friends.

• 500 grams lamb or beef
• 2 tablespoons olive oil
• 1 large onion
• 2 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 liter water
• 400 grams flatbread
• 100 grams chickpeas

Method

1. 1

   Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened and translucent.

2. 2

   Add the lamb or beef cubes to the pot and brown them on all sides.

3. 3

   Stir in the ground cumin and paprika, mixing well to coat the meat evenly with the spices.

4. 4

   Pour in the water or beef broth, bring to a boil, then reduce heat to low and cover. Simmer for about 40 minutes until the meat is tender.

5. 5

   Add the cooked chickpeas to the pot and continue to simmer for an additional 10 minutes.

6. 6

   In a large serving dish, layer the torn flatbread and then pour the meat and broth mixture over it.

7. 7

   Garnish with extra chickpeas or fresh herbs if desired, and serve hot.