Chakhchoukha Biskra

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.