Chakhchoukha (Algerian Torn Flatbread with Lamb and Chickpea Sauce)

Chakhchoukha layers torn pieces of flatbread with a slow-simmered lamb and chickpea sauce, a dish reserved for special occasions in eastern Algeria. It’s rustic, generous, and built for sharing.

Ingredients

• For the bread
• 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup warm water
• Semolina, for dusting
• For the sauce
• 2 tablespoons olive oil
• 1 1/2 lbs lamb shoulder, cut into chunks
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon cinnamon
• 1 can (15 oz) chickpeas, drained
• 4 cups water or broth
• Salt, to taste

Instructions

1. Make the dough
   Mix flour and salt, then work in warm water until a firm dough forms. Knead 5 minutes, cover, and rest 20 minutes.
2. Cook the flatbreads
   Roll the dough into thin rounds and cook on a dry skillet over medium heat, about 2 minutes per side, until just set and lightly spotted (they should stay pale, not browned). Let cool, then tear into bite-sized pieces.
3. Brown the lamb
   Heat olive oil in a large pot and brown the lamb chunks on all sides, about 8 minutes. Add onion and garlic, and cook until softened.
4. Build the sauce
   Stir in tomato paste, coriander, paprika, pepper, and cinnamon. Add chickpeas and water, bring to a simmer, and cook covered for 1 hour, until the lamb is tender.
5. Assemble
   Spread the torn bread pieces in a wide serving dish. Ladle the hot sauce and lamb over the top, letting the bread soak up the liquid. Serve immediately.

Leftover torn bread can be dried and stored, ready for the next pot of sauce.