Algeria
Photo: Plwnt, CC0, croppedChakhchoukha
شخشوخة
/ʃaxˈʃuːxa/shakh-SHOO-kha
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- When
- FestiveLunch & dinner
- Taste
- SpicySavory
- Made with
- Wheat & flourLambBeans & tofu
History
Chakhchoukha is a dish of thin flatbread, rougag, torn into small pieces and soaked in a stew of lamb, chickpeas, tomato, onion and spices such as cumin and paprika. The bread soaks up the sauce while keeping some bite. It comes from the Aurès mountains and the eastern cities of Algeria, such as Batna, Biskra and Constantine, where it is the dish of weddings, births and religious holidays. The flatbread is made by hand and cooked on a clay or metal griddle, then torn into pieces by the women of the family. The name is linked to an Arabic word for breaking into pieces. Each town has its own version.
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