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Meat, Maghreb and Middle East

Lamb chakhchoukha

Lamb chakhchoukha is an Algerian sharing dish made of torn semolina flatbread soaked in a tomato sauce with lamb, chickpeas, and chili. For 4 people, it takes 90 minutes, has a medium difficulty level, and costs about €3 per person. The key is keeping the sauce fairly thin so the bread can soak it up properly.

Tonight, chakhchoukha, torn flatbread soaked in a red lamb sauce with chickpeas and chili, an Algerian dish made for sharing.

Lamb chakhchoukha
Total time
1 h 30
Difficulty
Medium
Cost per person
€3.00
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Chakhchoukha brings together two textures that work off each other, soft torn flatbread that swells as it drinks up the sauce, and tender lamb that has simmered slowly with chickpeas. Chili, cumin, and paprika give the sauce a rounded warmth, never harsh, carried by crushed tomatoes and tomato paste. It's a generous dish you eat with a spoon, straight from the serving platter.

This is a Sunday or extended family recipe, for when you have time to let the lamb simmer for nearly an hour. It suits anyone who loves slow cooked, spiced dishes, though it's less of a sure thing for kids because of the chili, which you can tone down easily. Use a large, deep serving dish, since this is meant to be shared straight from the center of the table.

The ingredients

4 people

Butcher

  • Braising lamb 600 g

Frozen foods

  • Msemen or semolina flatbreads 8

Pantry

  • Cooked chickpeasoften in the pantry 200 g
  • Tomato pasteoften in the pantry 3 tbsp
  • Crushed tomatoesoften in the pantry 300 g
  • Chili powderoften in the pantry 1 tsp
  • Ground cuminoften in the pantry 1 tsp
  • Paprikaoften in the pantry 1 tsp
  • Oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Garlic 3 cloves

Allergens Gluten

The step by step recipe

  1. Brown the lamb in a Dutch oven with the oil, then add the onion, garlic, and spices. 10 min

    Stir so the spices don't catch on the bottom.

  2. Add the tomato paste, crushed tomatoes, and 1 liter of water, cover, and let simmer. 50 min

    Keep the sauce fairly thin, since the flatbread will soak it up.

  3. Add the chickpeas and continue simmering the sauce. 10 min

    Adjust the chili to your taste, it keeps building heat as it cooks.

  4. Tear the flatbreads into rough pieces in a large dish, and warm them for 3 minutes in the oven. 3 min

    Warm flatbread soaks up the sauce better.

  5. Pour the hot sauce over the flatbread, top with the lamb, and serve.

    Pour the sauce gradually, it should soak in without drowning the bread.

Our tips to get it right

  • Pick flatbreads that aren't too thick, they soak up the sauce more easily and avoid a dry center.
  • Taste the sauce before pouring it over the bread, it's your last chance to adjust the salt and chili.
  • Serve right after pouring the sauce over the bread, it softens quickly and loses its texture if it sits too long.

The variations

  • Swap the lamb for chicken pieces, which cuts the simmering time down to about 30 minutes.
  • For a vegetarian version, double the chickpeas and skip the meat, keeping all the spices as they are.
  • To save time, use store bought semolina flatbread and simmer the sauce for only 30 minutes.

What to serve it with

  • Tomato and cucumber salad with mint
  • Cold fermented buttermilk (lben)
  • Mint tea after the meal

Storage

The lamb sauce keeps 3 days in the fridge in a sealed container and freezes well for up to 2 months. Reheat the sauce gently on the stove and prepare fresh flatbread just before serving, since it doesn't hold up once soaked.

Questions about this dish

Can you use a different bread instead of msemen?

Yes, classic semolina flatbread made for chakhchoukha works, and even lightly toasted torn bread can work in a pinch. It just needs to be firm enough to soak up the sauce without falling apart.

Can you make the lamb sauce ahead of time?

Yes, it's actually recommended, the sauce tastes even better reheated the next day. Prepare the flatbread and assemble the dish only right before serving.

How do you tone down the chili for kids?

Cut the chili powder in half or leave it out entirely, the cumin and paprika still give the sauce plenty of flavor. You can also serve extra chili on the side so everyone adjusts to their own taste.

What cut of lamb works best for this recipe?

A braising cut like shoulder or neck works well, since it turns tender after a long simmer. Avoid very lean cuts, which tend to dry out during slow cooking.

How long does it take to make a lamb chakhchoukha?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a lamb chakhchoukha?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lamb chakhchoukha cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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