Chakhchoukha 🍜

Name: Chakhchoukha
Prep time: 72 min
Cook time: 108 min
Total time: 180 min
Yield: 2-4 servings
Cuisine: Algerian
Ingredients: 500 g lamb shoulder or beef, in chunks on the bone; 300 g dried chickpeas, soaked overnight; 4 onions; sliced; 3 tomatoes grated; 1 tbsp tomato paste; 1 turnip and 2 carrots, in batons; 2 garlic cloves, 1 tsp turmeric, black pepper, salt; 1 bunch chard or spinach, shredded; pasta: 300 g flour + pinch salt + water, rolled thin; harissa, lemon, olive oil to serve

Eastern Algeria's grand winter stew, and a dish that takes a full day: hand-rolled sheets of pasta are steamed, then torn into rough jewels — 'chakhchouk' — and drowned in a deep tomato-red broth of lamb, chickpeas, turnip and caramelized onion, finished with harissa and a squeeze of lemon. The tearing, not the cutting, is the signature; every family guards its own ragged size.

Algiers Province Algerian ⏱ 180 Min Mittel

Zubereitung

1

Brown the meat with two onions, garlic, turmeric and pepper; add grated tomato and paste, cook down until the oil separates.
2

Cover with 1.5 L water, add chickpeas, turnip and carrots; simmer under lid about 90 minutes until the meat gives to a fork.
3

Meanwhile roll the pasta paper-thin, steam the sheets 10–15 minutes, then cool and tear into 2–3 cm rough diamonds — never knife-cut.
4

Shred the chard into the bubbling stew, add the torn pasta in handfuls, and simmer 10–15 minutes so the pearls drink the broth and swell.
5

Serve deep and red in bowls: a spoon of harissa stirred at the table, lemon wedge, olive oil over. Rest it a few minutes — chakhchoukha thickens as it cools, which is the point.

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Chakhchoukha 🍜

Zubereitung

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