Chakhchoukha de Biskra

Ingredients for 8 servings:

• 600 g semolina
• 1 tsp salt
• 1 kg chicken or lamb
• 2 carrots, diced
• 2 potatoes, cut into wedges
• 1 handful of chickpeas, soaked the day before, or from the can
• 1 bell pepper(s), green, cut into strips
• 1 large onion(s), roughly diced
• 4 clove(s) garlic, chopped
• 1 large tomato(s)
• 2 tbsp tomato paste
• 1 tbsp Ras el Hanout
• n. B. cumin powder
• 1 tbsp paprika powder
• e.g. salt and pepper
• 1 ½ liters of water, hot
• e.g. coriander leaves, freshly chopped

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 5 minutes

traditional Algerian dish

For the dough, mix the semolina with salt and gradually add enough lukewarm water to form a soft, non-stick dough. Shape into balls, cover, and let rest for 30 minutes. Preheat the oven to 230 degrees Celsius (450 degrees Fahrenheit) using a baking tray, or preheat a pizza pan. Using oiled fingers, flatten each ball of dough into a very thin flatbread. It should be thin enough that you can see the work surface through the dough. Bake the dough sheets on both sides, stack them on top of each other, and cover with a clean cloth to keep them warm and soft. Cut all the dough sheets into pieces before serving. For the sauce, add oil to a large pot and brown the meat all over. Chop the onions and garlic and add them. Continue frying until the onions are translucent. Peel, deseed, and chop the tomatoes, and add them to the meat. Add the chickpeas, carrots, salt, pepper, paprika, cumin (optional), and ras el hanout and simmer briefly. Then add 1.5 liters of hot water and simmer until the meat and chickpeas are cooked. Remove the meat, add the potatoes, and peppers to the sauce, and simmer for another 20 minutes, until the potatoes are tender. Return the meat to the pot and heat back up. Arrange the dough pieces on plates and generously drizzle with the sauce, then top with the vegetables and meat. Sprinkle with freshly chopped cilantro and serve. Note: We made half the amount and it was more than enough for 4 people. If it’s too spicy for you, you can easily tone it down with sour cream and tomato paste (it happened to me). It also works with papardelle if you’re in a hurry; it’s only half traditional but still very tasty.