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Algerian Chakhchoukha

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Algerian chakhchoukha with torn rougag, lamb, chickpeas, potatoes, carrots, zucchini, and tomato broth.
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Chakhchoukha is an Algerian celebration dish built from torn thin rougag flatbread and a generous lamb-and-vegetable stew.

Homemade flatbread absorbs the warmly spiced tomato broth while still keeping distinct, tender layers.

Add broth to the flatbread in stages so it softens without becoming heavy.

Serving Suggestions

Bring the platter to the table with extra broth and a simple salad of tomatoes and herbs.

Torn rougag flatbread being moistened with chickpea and vegetable broth for chakhchoukha.

Recipe Notes

Keep flatbread and stew separate until serving so leftovers retain their texture.

Algerian chakhchoukha with torn rougag, lamb, chickpeas, potatoes, carrots, zucchini, and tomato broth.

Algerian Chakhchoukha

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Torn rougag flatbread moistened with a warmly spiced lamb, chickpea, and vegetable stew.
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Prep Time 45 minutes
Cook Time 1 hour 35 minutes
Dough Resting 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Algerian
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Rougag Flatbread
  • 3 cups fine semolina flour plus more for shaping
  • 1 tsp fine salt
  • 1 cup warm water as needed for a supple dough
  • 1 tbsp neutral oil for handling the dough
Lamb and Vegetable Stew
  • 2 lb bone-in lamb shoulder cut into large irregular pieces
  • 2 tbsp olive oil
  • 1 large yellow onion finely chopped
  • 4 cloves garlic minced
  • 3 tbsp tomato paste
  • 2 cups crushed tomatoes
  • 6 cups water or low-sodium lamb stock
  • 2 tsp ground cumin
  • 2 tsp sweet paprika
  • 1 tsp ras el hanout
  • 2 tsp fine salt plus more to taste
  • 1 1/2 cups cooked chickpeas drained
  • 2 medium waxy potatoes cut into large wedges
  • 3 medium carrots halved lengthwise
  • 2 small zucchini halved lengthwise
  • 1 whole green chile

Equipment

  • Large Dutch oven
  • Mixing bowl
  • Large skillet or griddle
  • Wide serving platter

Method
 

Make the Rougag:
  1. Mix semolina and salt. Add warm water gradually and knead for 8 to 10 minutes until smooth. Oil lightly, cover, and rest for 30 minutes.
  2. Divide into small balls, stretch each paper-thin with oiled hands, and cook briefly on a dry hot griddle until set with a few pale spots. Cool and tear into irregular pieces.
Cook the Stew:
  1. Brown the lamb in oil in batches. Cook onion and garlic for 5 minutes, then stir in tomato paste, cumin, paprika, ras el hanout, and salt.
  2. Add tomatoes, stock, lamb, chickpeas, potatoes, carrots, zucchini, and chile. Simmer gently for 70 to 80 minutes until the lamb is tender, removing the zucchini earlier if needed.
Assemble:
  1. Spread the torn rougag in a wide platter. Ladle over enough hot broth to soften it while leaving visible layers.
  2. Arrange lamb, chickpeas, and vegetables over the top and serve with extra broth at the table.

Nutrition

Calories: 690kcalCarbohydrates: 78gProtein: 42gFat: 25gSaturated Fat: 8gCholesterol: 105mgSodium: 880mgFiber: 11gSugar: 12g

Notes

  • Moisten the rougag gradually; it should absorb the broth without collapsing into a paste.
  • Store stew and flatbread separately for up to three days and combine only when serving.

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