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Algerian Thin Flatbread Pieces with Meat Sauce - Chakhchoukha

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 5
Author LDS‘s Mom

Ingredients

For the sauce

  • 2 lbs beef meat
  • 1 big onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp Ras al hanout
  • 1/2 tsp black pepper
  • 1 tbsp paprika
  • 1 tbsp tomato paste
  • 1 tsp salt or to taste
  • 2 medium tomatoes, grated
  • 2 cups chickpeas, soaked overnight and rinsed

For Rougag or Trid

  • About 6 sheets of Rougag or Trid

Instructions

  1. First, prepare the sauce.

  2. In a saucepan over medium heat, put olive oil.

  3. Add onion, garlic, salt, pepper, Ras al Hanout, paprika, tomato paste and let cook for 5 minutes.

  4. Add grated tomato and chickpeas and let cook for 10 to 15 minutes.

  5. Add Jalapeño or any other hot pepper(optional)

  6. Add boiled water to slightly cover the meat.

  7. Let cook for about 45 minutes or until the meat and chickpeas are cooked.

  8. In meanwhile, tear the sheets of Rougag with hands into small pieces (picture shown above).

  9. Place the pieces of Rougag in the top of a steamer and steam for about 5 minutes.

  10. Put them in a serving dish and set aside.

  11. Chech on the meat sauce and adjust the seasoning. Add salt if needed.

  12. Once the meat and chickpeas are cooked, turn off the heat (the sauce should be reduced and thick).

  13. Place the meat and chickpeas on the Rougag pieces in the serving dish.

  14. Add the sauce on top.

  15. Serve this dish with the sauce aside.

  16. Enjoy.

Recipe Notes

  • You can add other vegetables to the sauce such as zucchinis, potatoes, turnips and carrots.
  • You can garnish Chakhchoukha with boiled eggs.