Algerian torn bread with lamb and chickpea ragout chakhchoukha

Name: Algerian torn bread with lamb and chickpea ragout chakhchoukha
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 portions
Ingredients: 500 g lamb; 4 pcs arabic bread; 200 g chickpeas; 400 g peeled tomatoes; 2 pcs onion; 3 cloves garlic; 1 teaspoon ground caraway; 1 teaspoon sweet paprika; 1 teaspoon ground coriander; 2 tablespoons tomato paste; olive oil; salt; ground pepper

Eduard LáskaPotMoroccan Cuisine x se líbilo

Chakhchoukha ranks among the most festive dishes of Algerian cuisine and appears at holidays and family gatherings. Thin Arabic flatbread forms the base and is torn into pieces after baking, then drenched in a rich ragout of lamb, chickpeas and tomatoes. Meat simmers slowly with cumin and sweet paprika until it is tender and fragrant. The soaked bread turns into a hearty, warming meal. It is traditionally eaten from a shared platter around which the whole family gathers.

Příprava: 20min

Vaření: 1h

CELKOVÝ ČAS: 1h 20min

Step by step process

Preparing the lamb ragout

1
Chakhchoukha starts with the ragout. Heat olive oil in a large pot and saute the chopped onion for about 5 minutes until golden. Add the pressed garlic and the lamb cut into larger pieces. Sear on all sides until browned.
2
Sprinkle in the ground cumin, sweet paprika and ground coriander and warm briefly. Stir in the tomato paste and peeled tomatoes, pour in 500 ml of water and add the drained chickpeas. Bring to a boil and simmer over low heat for 45 to 50 minutes, until the meat is tender.

Preparing the bread and serving

3
Tear the Arabic flatbread by hand into irregular bite-sized pieces. Spread them out on a large serving plate or a deep dish.
4
Pour the hot ragout evenly over the bread. Let the juices soak in for 2 minutes so the bread softens. Serve hot as a shared course straight from the communal plate.