COOKING ALGERIA: Chakhchoukha 🇩🇿

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.

In a stand mixer, combine 1 cup semolina flour, 1 3/4 cup all-purpose flour, and 1 teaspoon salt.

Add in about half of 1 cup warm water and mix by hand to incorporate.

Continue mixing with the stand mixer for over 10 minutes until smooth and elastic.

Form the dough into a ball and cover with plastic wrap, letting it rest for at least 30 minutes.

In a braising dish, heat 1 tablespoon of olive oil over medium heat and add chopped onion, cooking until softened.

Add minced garlic, 1 tablespoon paprika, and 1 tablespoon tomato paste, cooking for 5 minutes.

Add in 1 pound of lamb, browning it slightly before adding 2 fresh tomatoes and 1 cup of chickpeas.

Pour boiling water over the mixture to cover and simmer for 45 minutes to 1 hour.

Prepare the flatbread by dividing the rested dough into pieces the size of a tangerine and stretching them thin.

Heat a cast iron skillet and cook the flatbread, drizzling olive oil on top and flipping until both sides are cooked.

Tear the cooked flatbread into pieces and steam over simmering water for 5 minutes.

Layer the steamed flatbread in a serving dish, top with the lamb mixture and sauce, and serve.

Cooking Techniques

Equipment Needed

Spice Level: