Chakhchoukha (Algerian Shredded Flatbread Stew)

  • Total time - 2 hours 30 minutes
  • Prep time - 45 minutes
  • Cooking time - 1 hour 45 minutes
  • Servings: 6
  • Country: Algeria
Chakhchoukha (Algerian Shredded Flatbread Stew)

The heart of Chakhchoukha lies in the balance between the soft, textured bread and the spicy, hearty stew. While traditionally the flatbreads are made by hand, store-bought 'trid' or similar thin flatbreads can be used to simplify the process. The stew is a masterpiece of slow-cooked flavors. Harissa, paprika, and caraway are key spices that create its signature taste. This recipe provides a guide to creating a rich and authentic Chakhchoukha, a dish that is not only a feast for the taste buds but also a celebration of Algerian culture and togetherness. Be prepared for a wonderfully aromatic and comforting meal that is sure to impress.

Ingredients

For the Stew (Marqa)

  • 1 kg lamb or chicken pieces, cut into large chunks
  • 2 pieces onions, finely chopped
  • 2 pieces carrots, peeled and cut into large pieces
  • 4 pieces potatoes, peeled and halved
  • 400 g canned chickpeas, rinsed
  • 2 tablespoons dried red chili paste (harissa)
  • 1 tablespoon paprika
  • 1 teaspoon caraway powder
  • 2 tablespoons tomato paste
  • 3 tablespoons olive oil
  • 1.5 liters water
  • salt and pepper

For the Flatbread (Rougag/Trid)

  • 500 g store-bought 'trid' or thin flatbreads

Instructions

Prepare the Stew (Marqa)

In a large pot or couscoussier base, heat the olive oil. Add the onions and cook until soft. Add the meat and brown it lightly on all sides. Season with salt and pepper.

Stir in the tomato paste, harissa, paprika, and caraway powder. Cook for a few minutes until fragrant.

Add the chickpeas, carrots, and potatoes. Pour in the water and bring to a boil. Reduce the heat, cover, and let it simmer for about 1 hour and 30 minutes, or until the meat and vegetables are very tender. The longer it simmers, the richer the flavor.

Prepare the Flatbread

While the stew is simmering, prepare the flatbread. If using 'trid' or another thin flatbread, tear or shred it into bite-sized pieces.

Place the shredded flatbread into a couscoussier steamer basket. Place the basket over the simmering stew and steam for 15-20 minutes, or until the bread becomes soft and pliable.

Assemble and Serve

On a large serving platter, arrange the steamed flatbread pieces in an even layer. Use a ladle to pour the rich stew evenly over the bread, making sure to include pieces of meat and vegetables. The bread should be well-soaked but not completely submerged.

Allow the dish to rest for 5-10 minutes so the bread can absorb the sauce. Garnish with fresh parsley or cilantro if desired. Serve hot and enjoy communally.