Twilight
Novice Foodie
One of my favorite Algerian recipes is "Chakhchoukha," a robust and savory stew that makes for a filling noon meal. Here's how you make it:
Ingredients:
- 500g lamb or beef, cubed
- 2 large onions, chopped
- 4 ripe tomatoes, diced
- 3 bell peppers, sliced
- 4 cloves of garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- 4-6 pieces of flatbread (like Khobz)
- Water
- Chopped fresh parsley or cilantro for garnish
- Heat olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until translucent.
- Add the cubed meat to the pot and brown it on all sides.
- Stir in the diced tomatoes, tomato paste, paprika, ground cumin, ground coriander, salt, and pepper. Cook for a few minutes until the tomatoes start to break down.
- Pour enough water into the pot to cover the meat. Bring to a boil, then reduce the heat to low, cover, and simmer for about 1 to 1.5 hours, or until the meat is tender.
- Once the meat is cooked, add the sliced bell peppers to the pot and cook for an additional 10-15 minutes until they are tender.
- While the stew is cooking, toast the flatbread until crispy, then break it into bite-sized pieces.
- To serve, place a layer of toasted flatbread pieces in a shallow dish or individual bowls. Ladle the stew over the bread, allowing it to soak up the delicious juices.
- Garnish with chopped fresh parsley or cilantro before serving.
