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.
Pour: 4 Portions généreuses
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
Préparation
- 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.
