Algerian Food – Chakhchoukha

Algerian Food - Chakhchoukha

Algerian Food – Chakhchoukha

Chakhchoukha, a distinctive Algerian dish, has deep roots in the culinary traditions of North Africa. Originating from the Berber communities, Chakhchoukha is a dish that has evolved over centuries, influenced by the cultural exchanges of the Maghreb region.
This hearty and flavorful dish has become a symbol of Algerian identity, often prepared during special occasions and celebrations. The preparation of Chakhchoukha involves a unique process of kneading, steaming, and breaking down the layers, creating a dish that embodies the resilience and resourcefulness of Algerian cuisine.
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Algerian
Calories 300 kcal


  • 2 cups semolina
  • 1 cup fine semolina
  • 1 cup whole wheat flour
  • 1 cup lukewarm water
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 cup chickpeas cooked
  • 1 cup lamb or beef cubed
  • 1 large onion finely chopped
  • 3 tomatoes peeled and chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon caraway seeds
  • Salt and pepper to taste
  • 1/4 cup olive oil
  • Fresh cilantro for garnish


  • Preparing the Dough
  • Combine Dry Ingredients:
  • In a large bowl, mix the semolina, fine semolina, whole wheat flour, and salt.
  • Knead the Dough:
  • Gradually add lukewarm water, kneading the dough until it becomes smooth and elastic.
  • Divide the dough into small balls and let them rest.
  • Shape and Steam:
  • Roll each ball into a thin disc and steam them until cooked.
  • Once steamed, break the discs into small pieces and set aside.
  • Cooking Steps
  • Prepare Meat and Chickpeas:
  • In a pot, heat olive oil and sauté chopped onions until golden.
  • Add cubed meat, cooking until browned.
  • Incorporate cooked chickpeas, tomatoes, tomato paste, ground cumin, paprika, caraway seeds, salt, and pepper.
  • Simmer and Steam:
  • Allow the mixture to simmer until the meat is tender.
  • Place the steamed dough pieces on top of the simmering stew, creating layers.
  • Drizzle with olive oil and steam the layers until they meld together.
  • Break Down Layers:
  • Using a fork, gently break down the layers of dough, allowing them to absorb the flavors of the stew.
  • Serve Warm:
  • Garnish the Chakhchoukha with fresh cilantro and serve warm.
Keyword Algerian Cuisine, Algerian Food, Algerian Recipes

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