Algerian Chakhchoukha with rougag bread and #bone marrow

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and quicker to cook.

flatbread

🥗Healthier: whole wheat pita

💰Cheaper: tortillas

Whole wheat pita adds fiber while tortillas are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is budget-friendly.

Add 1 pound of beef and 2 bone marrow to the pot.

Mix together spices: 1 teaspoon cumin, 0.5 teaspoon coriander, 1 teaspoon turmeric, 1 teaspoon ginger, 0.5 teaspoon white pepper, 0.5 teaspoon black pepper, 0.5 teaspoon allspice, 0.25 teaspoon clove, 0.25 teaspoon cinnamon, and 1 teaspoon red pepper.

Heat 1 tablespoon of ghee and 1 tablespoon of olive oil in a pot.

Add 1 cup of grated onion and sauté until it starts to get color.

Add 1 tablespoon of roughly chopped garlic and cook briefly.

Add the beef and bone marrow to cook off.

Add 3 medium tomatoes, freshly pureed, 1 tablespoon of paprika, and 1 tablespoon of tomato paste to the pot.

Pour in warm water until the meat is fully covered.

Add 1 jalapeno and cover the pot, cooking for 1 hour on medium-low heat.

In a mixing bowl, combine 1.5 cups of semolina, 0.5 cup of flour, 1.5 cups of water, and a pinch of salt; mix for 20 minutes.

Divide the dough into 11 equal pieces and roll them thin.

Cook each layer of rugak bread on a frying pan for 1 minute on medium heat on each side until slightly brown.

After 1.5 hours of cooking the meat, add chickpeas and a little more salt, then simmer uncovered for 10 minutes.

Steam the rugak bread for 5 minutes until soft.

Add parsley and cilantro to the meat before serving.

Cooking Techniques

Equipment Needed

Spice Level: