A hearty Algerian classic: torn rougag flatbread leaves coated in a fragrant spiced red sauce with chickpeas and melt-in-your-mouth lamb. It is a convivial family-style dish, served piping hot so the flatbread thoroughly absorbs the sauce.
Ingredients
- 500 g rougag flatbread leaves for chakhchoukha
- 800 g boneless lamb shoulder cut into chunks
- 250 g cooked chickpeas, drained
- 2 pieces yellow onions
- 400 g canned crushed tomatoes
- 2 tbsp tomato paste
- 3 cloves garlic
- 1 piece zucchini
- 2 pieces carrots
- 1 piece turnip
- 1 piece mild or hot green chili pepper
- 4 tbsp olive oil
- 30 g unsalted butter
- 2 tsp ras el hanout
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp ground black pepper
- to taste fine salt
- 1.2 l water
- 0.5 bunches fresh cilantro
Method
- Thinly slice the onions, mince the garlic, cut the vegetables into large chunks, and pat the lamb dry with paper towels; have everything prepped before starting the sauce.
- Heat olive oil in a large Dutch oven over medium-high heat, sear the lamb until deeply browned on all sides, then add the onions and cook until softened and lightly golden.
- Stir in the garlic, tomato paste, and spices, cooking over medium heat until the paste darkens and the spices become fragrant.
- Pour in the crushed tomatoes and water, scraping up any browned bits from the bottom, season lightly with salt, and simmer covered until the lamb starts to turn tender.
- Add the carrots, turnip, and chickpeas, continuing to simmer until the sauce thickens and the vegetables are tender without falling apart.
- Add the zucchini and green chili pepper, then gently simmer until the zucchini is tender and the sauce is glossy, deep red, and fragrant.
- Meanwhile, tear the rougag leaves into bite-sized pieces in a large serving dish, soften briefly with steam or a ladle of hot sauce, and toss with butter to keep them pliable and glossy.
- Transfer the meat and large vegetable chunks to a plate, then gradually ladle the hot sauce over the rougag, tossing gently until thoroughly saturated yet still holding its texture.
- Mound the sauced rougag in a wide, shallow serving platter, arrange the lamb, vegetables, chickpeas, and chili pepper on top, garnish with chopped fresh cilantro, and serve piping hot.
Nutrition
Per serving
- Energy
- 397.2 kcal
- Protein
- 26.49 g
- Carbohydrate
- 16.83 g
- Fat
- 25.23 g
- Fibre
- 6.44 g
- Calcium
- 44.63 mg
- Iron
- 1.45 mg
- Magnesium
- 27.02 mg
