Biskra chakhshukha, or Chakhchoukha biskria, is a traditional Algerian dish prepared with rogags, semolina patties that are crumbled and then steamed, served with a spicy red sauce, vegetables, and meat. Originally from the Biskra region, it is particularly associated with festive meals and Mouloud.

The Chakhchoukha of biskra

We reach the gates of the desert on this 28th day in Algeria to discover a specialty of the Biskra region: the Chakhchoukha biskria. This preparation is made from rogags, a kind of coarsely crumbled pancake, steamed, and served with a spicy red vegetable sauce.

Depending on the amount of chilli, it is advisable to pour yourself a good glass of whey, or lben. This dish is now eaten throughout Algeria even if there are many regional variants such as in Constantine where the galette is cut to form small squares.

The Chakhchoukha of Biskra and the Mouloud

This dish is traditionally prepared to celebrate the mouloud, which symbolizes the birth of the prophet.

Mouloud is an important religious and cultural celebration in Algeria. It marks the birth of the Prophet Muhammad and is celebrated in most Muslim countries.

But the Mouloud is not only a religious celebration, it is also an opportunity for sharing and conviviality around traditional cuisine. Families come together to prepare delicious dishes that are an integral part of the culinary tradition.

Among the traditional dishes prepared during the Mouloud in Algeria, we find couscous, berkoukes or chakhchoukha that we present to you today. This choice is not due to chance since an essential ingredient in the preparation of these dishes is dried sheep’s tail. In the past, the one prepared a little more than three months earlier was used for Eid al-Adha.

Cakes and pastries are also very important during this time. Makroud, griwech, and gazelle horns are just a few examples of the delicious sweet treats found on festive tables.

A special place is given to tammina, a sweet preparation made from roasted semolina, honey and butter. It is also used to celebrate births. As soon as the sun sets, it is customary to light candles in each room of the house perfumed with incense.

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Chakhchoukha de Biskra – Algerian recipe with rogags

Biskra chakhchoukha is a traditional Algerian dish made with crumbled rogags, steamed and then served with a spicy red sauce, vegetables, chicken and lamb. A generous, convivial recipe that is perfect for large tables.

Prep time20 minutes mins

Cooking time1 hour hr 10 minutes mins

Total time1 hour hr 30 minutes mins

Type of dish: Dish, Holiday recipe, Main dish

Cuisine: Algeria, Algerian

For: 4 Portions généreuses

Author: dumplingsandmore

Ingredients

• 2 rogags Msemen for Shakhchukha coarsely crumbled by hand
• 4 lamb chops
• 2 whole chicken thighs up and down
• 1 tbsp tomato paste
• 2 Cut zucchini
• 2 Cut turnips
• 2 cut carrots
• 1 tbsp paprika
• 1 tbsp Of Ras El Hanout
• 1 grated onion
• 2 grated garlic cloves
• 1 tbsp oil
• Salt and pepper
• 1 handful of cooked chickpeas

Preparation

• In a hot oiled pot, sauté the onion and garlic. Brown the meats and season with salt, pepper, paprika and ras el hanout. Dilute the tomato paste in a little water and pour into the pot. Cover with water, bring to the boil and cook over medium heat for 45 minutes. Add the vegetables and cook for another 20 minutes. Add the chickpeas 10 minutes before the end of cooking.
• Place the crumbled rogags in a couscous maker and steam for about 5 minutes (until the steam rises to the surface).
• Arrange the rogags in a dish, and drizzle with the sauce and vegetables.

Notes

• Serve with lben if you like spicy dishes.
• You can add a little more or a little less chili depending on the desired heat level.
• The dish benefits from being presented in a large family dish to reinforce its festive and convivial side.

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FAQ: 5 frequently asked questions about the Biskra Chakhchoukha

What is the Chakhchoukha of Biskra?

Biskra chakhchoukha is a traditional Algerian dish consisting of crumbled rogags, steamed and then served with a spicy red sauce, vegetables and meat.

What is the difference between Chakhchoukha from biskra and Chakhchoukha from other regions?

There are several regional variants in Algeria. In Constantine, for example, the galette is cut into small squares, while the Biskra version is based on coarsely crumbled rogags.

What are rogags in Chakhchoukha?

Rogags are layered oily flatbreads prepared with semolina used as the base of the dish. They are crumbled by hand and then steamed before being drizzled with the sauce.

Is Biskra Chakhchoukha a festive dish?

Yes. It is traditionally prepared for Mouloud, alongside other great Algerian family dishes.

What to serve Chakhchoukha biskria with?

I recommend a side dish like lben or whey, especially if the sauce is nicely spiced.