Chakhchoukha (Torn Bread and Spicy Stew)

  • Total time - 3 hours
  • Preparation - 45 minutes (including bread)
  • Cooking/Braising - 2 hours 15 minutes
  • Servings: 8
  • Country: Mauritania
A plate of Chakhchoukha with pieces of torn bread, rich tomato sauce, and meat.

The heart of Chakhchoukha is rúqaq – a very thin, crêpe-like bread that is cooked on a griddle and then torn into small pieces. These pieces absorb the rich, spicy stew with meat and vegetables.

The Mauritanian version (and Maghrebi generally) often uses the Ras el Hanout spice blend, which gives the sauce its depth. For simplicity, the recipe assumes the rúqaq bread is pre-made, otherwise, the preparation time will be significantly extended.

Ingredients

For the Spicy Stew (Marka)

  • 1 kg lamb or beef, cut into cubes (shoulder/leg)
  • 2 large pieces onion, finely chopped
  • 4 tbsp tomato paste (concentrate)
  • 400 g fresh ripe tomatoes, finely chopped
  • 200 g chickpeas, pre-soaked (or canned)
  • 2 tsp spices (Ras el Hanout, turmeric, paprika)
  • 3 medium pieces potatoes, peeled, cut into quarters
  • 3 pieces carrots, cut into thick chunks
  • 2 pieces zucchini, cut into thick chunks
  • 4 tbsp vegetable oil
  • to taste salt and black pepper

For Serving

  • 500 g rúqaq (thin African bread, torn into bite-sized pieces)
  • for seasoning Harissa chili paste (optional)

Instructions

Step 1: Searing the Meat

Heat the oil in a large pot (or pressure cooker). Add the meat and sear it on all sides. Remove it from the pot and set it aside.

Step 2: Preparing the Sauce

Add the chopped onion to the pot and sauté until golden. Add the tomato paste, fresh tomatoes, and all the spices. Cook for 5 minutes to develop the flavours.

Step 3: Cooking the Stew

Return the meat to the pot. Add the chickpeas and pour in enough water/broth to cover the meat. Bring to a boil, reduce the heat, and simmer for 1.5 hours (or 40 minutes in a pressure cooker).

Step 4: Adding Vegetables

Add the potatoes, carrots, and zucchini. Continue cooking for another 30–45 minutes, until the meat is tender and the vegetables are soft. The sauce should be thick and rich. Season with salt and pepper to taste.

Step 5: Serving Chakhchoukha

Arrange the torn bread (rúqaq) in a large serving dish. Ladle the hot stew (including the meat, vegetables, and a generous amount of sauce) over the bread. Allow the bread to soak up the sauce for 5–10 minutes before serving.

Serve immediately, traditionally with a dollop of Harissa chili paste on the side for those who like it spicy.