A tour in the Arab cuisine in general and Algerian especially 1- LA CHAKHCHOUKHA

belhogat (32)in #food • 6 years ago

greetings to all

here I propose a series of blogs, where every time I can, I bring you a recipe for some Arabic or Algerian food not only to see and share; but to prepare and give to your friends, family and all your acquaintances and who have never thought to have on hand an arabic meal

today we are going to talk about the Chakhchoukha a delicious exquisite food mmmmmm let's go!!!

Chakhchoukha is an originally Chaoui culinary speciality 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. This dish originated in the hearty food shepherds needed when they came back home on cold winter nights.

Preparation:

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.