Chakhchoukha

شخشوخة · Chakhchoukha

Ingredients14

• lamb shoulder, cubed600 g
• semolina400 g
• fine salt1 tsp
• water250 ml
• ripe tomatoes, grated800 g
• onion, finely chopped1
• chickpeas, cooked200 g
• olive oil4 tbsp
• garlic cloves, crushed3
• tomato paste2 tbsp
• ras el hanout1 tbsp
• ground cumin1 tsp
• dried chili flakes1 tsp
• fresh cilantro, chopped2 tbsp

Method

1. Mix semolina with salt and gradually add water to form a firm dough. Knead until smooth, cover, and rest for 20 minutes.
2. Divide the dough into balls, roll each very thin, and cook on a dry hot griddle until pale spots appear. Tear the breads into small pieces and set aside.
3. Heat olive oil in a heavy pot, brown the lamb on all sides, then add onion and garlic and cook until soft.
4. Stir in tomato paste, ras el hanout, cumin, and chili flakes for one minute, then add grated tomatoes and a pinch of salt.
5. Cover with water, bring to a simmer, and cook gently for about 1 hour until the lamb is tender.
6. Add the chickpeas and simmer another 10 minutes until the sauce is thick and rich. Adjust salt.
7. Arrange the torn bread in a wide serving dish, ladle the stew and meat over it, and let it soak briefly.
8. Scatter cilantro on top and serve immediately.