About this Dish
Shredded flatbread soaked in a rich, spiced tomato and lamb sauce.
History & Origin
A specialty of the Batna region, chakhchoukha is torn rougag bread drenched in marqa (sauce) — a dish traditionally reserved for celebrations and Friday gatherings.
IngredientsServes 3
🫓Rougag flatbread (or thin lavash), 3 large rounds
🥩Lamb shoulder, 600g cut into large chunks
🍅Ripe tomatoes, 4 large, grated
🧅Brown onions, 2 large, finely chopped
🫘Canned chickpeas, 400g drained and rinsed
🫒Olive oil, 4 tablespoons
🌶️Ras el hanout spice blend, 2 teaspoons
🌿Dried coriander and cumin, 1 teaspoon each
🧂Salt and black pepper, to taste
💧Water or lamb stock, 1.5 litres
Method
1
Heat the olive oil in a large heavy pot over medium-high heat. Season the lamb chunks with salt, pepper, ras el hanout, cumin, and coriander, then brown the meat on all sides for about 8 minutes until deep golden.2
Add the chopped onions to the pot and cook for 5 minutes until softened. Stir in the grated tomatoes and cook for another 10 minutes, letting the sauce reduce and darken into a thick paste.3
Pour in the stock or water, scraping up any bits from the bottom of the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour and 15 minutes until the lamb is very tender.4
Add the drained chickpeas to the pot and continue simmering uncovered for a further 20 minutes, so the sauce thickens beautifully and the chickpeas absorb the flavours. Taste and adjust seasoning.5
While the sauce finishes, break the rougag flatbread into rough bite-sized pieces by hand and place them into a large wide serving dish or deep platter.6
Ladle generous amounts of the hot lamb and chickpea sauce over the shredded bread, making sure to soak every piece thoroughly. Let it sit for 2 to 3 minutes so the bread softens and drinks up the sauce.7
Arrange the tender lamb pieces on top, spoon over extra sauce, and serve immediately at the table so everyone can dig in while it is steaming hot.User Reviews
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