Algerian chakhchoukha -- torn flatbread under a spiced lamb and chickpea sauce
ANTI-CHEF · ♥ 13.5K likes · 180.4K views · 10 min video
Read about lamb in the BrightCulinary Book
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Ingredients
Method
Techniques
In a stand mixer with the dough hook combine semolina flour, all purpose flour and salt.
Algerian shakshuka, not the egg dish
- 1 cup semolina flour
- ⅓ cup flour, all purpose
- 1 tsp salt
- 1 cup warm water
Add about half the warm water, mix by hand first to incorporate, then run the mixer over 10 minutes adding water gradually until the dough is smooth and elastic.
Mixing the semolina dough
- olive oil
Oil the hands, ball the dough, and tear off tangerine-sized pieces into a greased pan.
- 453 g lamb meat
- 1 whole onion
- 2 whole fresh tomatoes
- 1 tbsp paprika
Cover with plastic wrap and rest no less than half an hour, maybe an hour.
- 1 cup chickpeas
- 2 cloves garlic
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp turmeric
- ¾ tsp fresh cracked pepper
- ½ tsp white pepper
- ½ tsp ground coriander
- ½ tsp cayenne pepper
- ¾ tsp cinnamon
- ½ tsp allspice
- ½ tsp nutmeg
- ¼ tsp ground cloves
Combine the salt, cumin, ground ginger, turmeric, cracked pepper, white pepper, coriander, cayenne, cinnamon, allspice, nutmeg and cloves into a ras el hanout.
Ingredients and the ras el hanout blend
- 1 tsp ras el hanout
- 1 tbsp olive oil
Heat olive oil in a braising dish over medium and sweat the onions until they turn colour.
- ½ tbsp tomato paste
- freshly cracked pepper
- salt
Add the lamb and brown it a bit, then the minced garlic, paprika, tomato paste, a teaspoon of the ras el hanout, cracked pepper and salt; cook about five minutes.
- boiling water
Pour the boiling water over to cover everything and simmer uncovered 45 minutes to an hour.
Oil the hands and stretch a dough ball out as thin as possible to match the cast iron skillet.
Stretching and cooking the flatbreads
Cook the stretched dough in the hot cast iron with a little olive oil on top, flipping so each side cooks, drizzling a little more oil over.
- salt
Add the canned chickpeas and a little more salt to the sauce.
Put the torn flatbread in a colander over simmering water and steam five minutes.
Lay the steamed flatbread in the bottom of the dish, the meat on top, then the chickpeas and the sauce around and over, with extra sauce on top.