Chakhchoukha (Algerian Shredded Flatbread Stew) Recipe

• 1 lb (450g) lamb shoulder, cut into 1-inch cubes
• 2 cups (8 oz) dried chakhchoukha flatbread, torn into small pieces
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 medium tomatoes, peeled and diced
• 1 large carrot, peeled and sliced
• 1 small turnip, peeled and diced
• 1 cup (6 oz) chickpeas, soaked overnight and drained
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1 1/2 tsp kosher salt (plus more to taste)
• 4 cups (32 fl oz) chicken or lamb stock
• 1/4 cup fresh cilantro, finely chopped (for garnish)

Chakhchoukha Instructions

1. In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 teaspoon of salt, and about 3/4 cup of water. Mix until a rough dough forms, then knead for 10 minutes until smooth and elastic. Cover and let rest for 30 minutes.
2. Divide the rested dough into 4 equal pieces. Roll each piece into a thin circle, about 1/16-inch thick, using a rolling pin on a lightly floured surface.
3. Heat a dry skillet or griddle over medium-high heat. Cook each rolled dough circle for 1-2 minutes per side, until lightly golden and cooked through. Stack the cooked flatbreads and cover with a clean towel to keep them soft.
4. Once cool, tear or cut the flatbreads into small, bite-sized pieces, about 1-inch squares. Set aside to dry slightly while you prepare the stew.
5. Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the lamb shoulder cubes and brown on all sides, about 5 minutes.
6. Add the finely chopped yellow onion and cook, stirring, until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
7. Add the diced tomatoes, sliced carrot, diced turnip, and soaked, drained chickpeas to the pot. Stir in 1 tablespoon tomato paste, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon sweet paprika, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground turmeric, 1/4 teaspoon cayenne pepper, and 1 1/2 teaspoons kosher salt.
8. Pour in 4 cups of chicken or lamb stock. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the lamb and vegetables are tender and the chickpeas are cooked through.
9. Taste the stew and adjust seasoning with more salt if needed. Remove about 2 cups of the stew broth and set aside.
10. Add the torn flatbread pieces to the pot with the stew. Stir well to combine, ensuring the bread soaks up the sauce. If the mixture is too thick, gradually add back some reserved broth until you reach a moist, but not soupy, consistency.
11. Simmer the combined bread and stew mixture over low heat for 10-15 minutes, stirring occasionally, until the bread is soft and has absorbed the flavors.
12. Serve hot, garnished with finely chopped fresh cilantro.