 | |
| 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 |
| Similar dishes | Zviti |
Chakhchoukha or chekhechoukha (Arabic: شخشوخة) is a traditional Algerian dish made from torn or rolled pieces of cooked semolina dough that are served in a tomato-based sauce. The dish consists of small pieces of rougag (thin round flatbread) mixed with marqa, a tomato stew.[1] The dish is typically made by boiling the semolina dough in salted water until it is cooked and then rolling it into small balls or tearing it into bite-sized pieces.
The tomato-based sauce for chakhchoukha is typically made from a mixture of onions, garlic, tomatoes, and spices such as cumin, paprika, and harissa. The semolina dough is then added to the sauce and simmered until it has absorbed the flavors of the sauce and has softened slightly.[2]
Chakhchoukha is often served with meat, such as lamb or beef, which is cooked separately and then added to the dish along with chickpeas or other vegetables such as carrots or turnips.[3] The dish is typically garnished with fresh herbs such as parsley or cilantro and served with bread on the side.
- ^ "Chakhchoukha de Biskra". vitaminedz.com (in French). Archived from the original on 2015-05-18. Retrieved 2018-02-05.
- ^ Bouksani, Louisa (1989). Gastronomie Algérienne. Alger, Ed. Jefal. p. 192.
- ^ Boumedine, Rachid Sidi (2022-12-01). "Cuisines traditionnelles d'Algérie: l'art d'accommoder l'histoire et la géographie". Anthropology of the Middle East. 17 (2): 48–63. doi:10.3167/ame.2022.170204. ISSN 1746-0719. S2CID 252963908.