Name: Algerian Thin Flatbread Pieces with Meat Sauce - Chakhchoukha
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Ingredients: 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; About 6 sheets of Rougag or Trid

This dish is prepared in festive celebrations in Algeria. It is made of small pieces of thin round flatbread and served with a fragrant meat sauce cooked with chickpeas and vegetables. The preferred meat is lamb but beef or chicken can be used in this dish.

The thin round flatbread is called Rougag or Trid in Algeria and the dish is called Chakhchoukha. This Chakhchoukha recipe is from the region of **Biskra** in Algeria.

There are two types of well known Chakhchoukha in Algeria: Chakhchoukha of the Biskra region(which is this recipe ) and Chakhchoukha Dfar.

The difference between Chakhchoukha of Biskra (in Algeria) and Chakhchoukha Dfar is the type of thin flatbread used.

To make the thin flatbread which is Rougag or Trid sheets, please check the recipe here:https://www.myexcellentdegustations.com/rougag-or-trid-sheets/ and the Video here: https://youtu.be/ueTOy66PmT4

*Rougag or Trid is torn by hands into small pieces* and steamed.

To serve Chakhchoukha, put the meat and chickpeas on top of the steamed Rougag pieces, then add some of the sauce. Serve this dish with extra sauce aside.

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

First, prepare the sauce.
In a saucepan over medium heat, put olive oil.
Add onion, garlic, salt, pepper, Ras al Hanout, paprika, tomato paste and let cook for 5 minutes.
Add grated tomato and chickpeas and let cook for 10 to 15 minutes.
Add Jalapeño or any other hot pepper(optional)
Add boiled water to slightly cover the meat.
Let cook for about 45 minutes or until the meat and chickpeas are cooked.
In meanwhile, tear the sheets of Rougag with hands into small pieces (picture shown above).
Place the pieces of Rougag in the top of a steamer and steam for about 5 minutes.
Put them in a serving dish and set aside.
Chech on the meat sauce and adjust the seasoning. Add salt if needed.
Once the meat and chickpeas are cooked, turn off the heat (the sauce should be reduced and thick).
Place the meat and chickpeas on the Rougag pieces in the serving dish.
Add the sauce on top.
Serve this dish with the sauce aside.
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.