Photograph of the finished Chakhchoukha Biskra

Middle East · Bánh xé dày sốt đậu gà Biskra

Chakhchoukha Biskra

2 hr 20 min Hands-on time + 1 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Semolina flour Semolina flour 560 g
  • Photograph of Lamb Lamb 560 g
  • Photograph of Chickpeas Chickpeas 320 g
  • Photograph of Thick tomato passata Thick tomato passata 160 g
  • Photograph of Onion Onion 2
  • Photograph of Ras el hanout spice powder Ras el hanout spice powder 16 g
  • Photograph of Harissa chili sauce Harissa chili sauce 40 g
  • Photograph of Carrot Carrot 1.6
  • Photograph of Olive oil Olive oil 140 ml
  • Photograph of Unsalted butter Unsalted butter 100 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Knead the semolina with salt water, let it rest for 1 hour, roll it into a 5 mm thick loaf, and bake in a dry pan for 4 minutes on each side.
  2. 2 The Biskra version uses double-thick bread, so the torn pieces retain their shape in the sauce without becoming soggy.
  3. 3 Tear the cake into 2 cm square pieces and steam for 12 minutes until evenly soft.
  4. 4 Braised lamb with onions, tomato sauce, harissa, ras el hanout, chickpeas, and carrots for 55 minutes.
  5. 5 Mix the bread slices with butter and then pour plenty of chickpea sauce over them; this is a Biskra-style dish made by hand.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 4: simmer lamb, chickpeas, and carrots in the sauce under high pressure for 20 minutes, then release pressure naturally for 15 minutes; step 3 still involves steaming the pastry piece separately for 12 minutes to maintain its shape.

Start cooking