Chakhchoukha or chekhechoukha (Arabic: شخشوخة) is a dish of Algerian cuisine, eaten often on festive celebrations, especially popular in the Aurès region. The dish consists of small pieces of rougag (thin round flatbread) mixed with marqa, a stew.[1]

Chakhchoukha

Meat chakhchoukha biskria (from the city of Biskra in Algeria) served in a Tajine pot along with merqa.
Alternative names	Chekhechoukha (شخشوخة)
Type	Stew
Course	Main course
Place of origin	Algeria
Region or state	Constantine, Batna, Biskra, Ms'sila
Serving temperature	Hot
Main ingredients	Chickpea, tomatoes, onions, garlic, meat, vegetables, Algerian spices
Variations	Chakhchoukha Biskria, Chakhchoukhat dfar
Cookbook: Chakhchoukha   Media: Chakhchoukha

Description

Chakhchoukha is an originally Chaoui culinary specialty that has now extended to other parts of Algeria. The word chakhchoukha comes from tacherchert, "crumbing" or "tearing into small pieces" in the Chaouia language.

Preparation

This section does not cite any sources. (August 2021)

The rougag or flat bread is made with fine semolina and, after baking, is torn by hand into small pieces. When eating in individual plates, about two handfuls are put in the plate and then the sauce or stew is poured on top.

The marqa or stew consists of diced lamb cooked with spices, tomatoes, chopped onions and chick peas. Often potatoes, zucchini, carrots and green peppers are added to the mixture depending on the season, the area and the family.

The main spices used for the stew are dried red chillies, caraway, ras el hanout, black pepper and cumin.

There is a variant of this dish in Batna and nearby towns, like Barika, M'Sila and Biskra, that uses a different type of bread.

See also

• List of Middle Eastern dishes
• Algerian cuisine
• Torta de gazpacho, a similar Spanish dish both in its appearance and origin.
• List of African dishes

References