Teresa's Recipes
Chakhchoukha
Chakhchoukha is a beloved traditional Algerian dish that embodies the heart and soul of North African cuisine. This comforting meal features layers of soft, tearable flatbread soaked in a rich, aromatic tomato-based sauce, complemented by tender meat and vibrant vegetables. Enjoying Chakhchoukha is not just about savoring its flavors; it's an experience that brings people together, often served in communal dishes where everyone digs in. This dish has roots in the nomadic Berber culture, showcasing the importance of bread and sauces in their diets.
Ingredients
- 1 pound, cubed Lamb or beef
- 4 pieces, torn into small pieces Flatbread
- 1 can (15 oz), drained and rinsed Chickpeas
- 2, sliced Carrots
- 2, sliced (any color) Bell peppers
- 3, diced Tomatoes
- 2 tablespoons Tomato paste
- 1 large, chopped Onions
- 3 cloves, minced Garlic
- 3 cups Vegetable broth
- 2 tablespoons Harissa paste
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- to taste Salt
- to taste Pepper
- for garnish Cilantro
- 1, sliced Lemon
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Calories: 550
- Fat: 20g
- Carbs: 70g
- Protein: 30g
- Sodium: 800mg
- Sugar: 5g
Instructions
- In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onions and minced garlic, and sauté until softened and fragrant, about 5 minutes.
- Add the cubed meat to the pot and cook until browned on all sides, approximately 5-7 minutes.
- Stir in the diced tomatoes, tomato paste, cumin, paprika, harissa paste, salt, and pepper. Cook for an additional 3-4 minutes until the tomatoes begin to break down.
- Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and let it simmer for about 45 minutes, or until the meat is tender.
- While the meat is simmering, tear the flatbread into small pieces and place them in a large mixing bowl.
- Once the meat is cooked, use a slotted spoon to remove it from the pot and set it aside. Transfer the cooked onions and tomato mixture to the bowl with the torn flatbread.
- Pour the remaining sauce from the pot over the flatbread and let it soak for about 5 minutes until the bread is soft.
- Using your hands, mix and knead the bread and sauce mixture until it forms a dough-like consistency.
- Return the dough to the pot and add the drained chickpeas, sliced carrots, and bell peppers. Stir well to combine.
- Cover the pot and let it simmer for another 10-15 minutes, or until the vegetables reach your desired tenderness.
- To serve, place a generous layer of the bread mixture on a plate or shallow bowl. Top with the cooked meat and vegetables.
- Garnish with freshly chopped cilantro and a lemon slice. Serve hot and enjoy the communal experience!
Tips
- For a vegetarian version, replace the meat with additional chickpeas or lentils.
- Feel free to use any seasonal vegetables you have on hand, such as zucchini or eggplant.
- Serve with a side of harissa for those who like extra heat!