Chakhchouckha

Algerian meat stew with msemen sheets

Chackhchoukha

This purely Algerian dish is not to be confused with Shakshuka, another Maghrebi dish poached eggs in tomato sauce, this is a meat stew with think sheets of steamed msemen dough. This version of Chakhchoukha is from Biskra (the other main one being from Constantine). Chakhchoukha can be made with either chicken, lamb or beef. It is almost always served with boiled eggs and fried chilies

⏰Prep Time: 1h45min ⏲️Cooktime: 2-3h 🍽️Servings:4-6

Ingredients:

• 3 cups extra fine semolina
• 1 tbs olive oil
• water
• salt
• 1 whole chicken (broken down) 0r 1kg or lamb
• 1 onion
• 2 tomatoes
• 2 garlic cloves
• 2 small potatoes
• 1 zucchini
• 1cup pre soaked chickpeas
• 1 tbs smen
• 2tbs olive oil
• 1tbs ras el Hanout
• 1tsp caraway
• salt & pepper
• hard boiled eggs and fried chilies.

Directions:

For the msemen sheets

1. Mix the semolina, salt and oil into a sandy texture
2. add water progressively until it forms a nice dough
3. Knead it for 3 minuets and let it rest 30 minutes
4. Divide the dough into small balls and stretch them out on an oiled surface until they are paper thin
5. Cook in pan on high heat for 20 seconds per side
6. Shred into bite size pieces.

For the Chackhchoukha stew

1. Prep all the vegetables: grate the onions and tomatoes, chop the peeled potatoes in half, mince the garlic and chop the zucchini into chunks.
2. In a large pot, add some oil and fry the chicken on medium heat on all sides. Once the chicken is golden on all sides, add the onion and sweat, then add the tomatoes and garlic and cook for 5 minutes on medium.
3. add the tomato paste, spices and salt and pepper and toast for 2 minutes, then add the chickpeas and 6 cups of water, bring to a boil and cover and simmer on low.
4. Once the chickpeas are tender, add the poatoes and cook on medium for 10 minutes, then add the zucchini and cook for another 10 minutes.
5. Shred and steam the Msemen sheets until they are nice and soft.
6. Plate the Chakhchoukha by placing the Msemen sheets at the bottom of the plate then top with garnishes and lattle the sauce on top and serve with eggs and fried chilies.