Photograph of the finished Chakhchoukha

Middle East · Bánh xé chan sốt đỏ Chakhchoukha

Chakhchoukha

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 1.1 lb
  • Photograph of Lamb Lamb 1.3 lb
  • Photograph of Chickpeas Chickpeas 7.1 oz
  • Photograph of Thick tomato passata Thick tomato passata 5.6 oz
  • Photograph of Onion Onion 2
  • Photograph of Ras el hanout spice powder Ras el hanout spice powder 0.6 oz
  • Photograph of Harissa chili sauce Harissa chili sauce 1.7 oz
  • Photograph of Pumpkin Pumpkin 11.3 oz
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Knead the semolina with salt water, let it rest for 1 hour, roll it into thin sheets, and grill on a dry pan for 2 minutes on each side.
  2. 2 Tear the bread into fingertip-sized pieces by hand — tear by hand, don't cut with a knife, so the rough pieces absorb the sauce.
  3. 3 Sauté the onions with the lamb, tomato sauce, harissa, and ras el hanout for 10 minutes.
  4. 4 Simmer chickpeas, pumpkin, and 700 ml of water for 50 minutes until the sauce thickens to a deep red color.
  5. 5 Steam the pastry pieces over the sauce for 10 minutes, then mix with some of the sauce and pour the rest over them.

With an appliance

  • Pressure cooker 1 hr 30 min

    Replace step 4: simmer lamb and chickpeas in sauce with 700 ml of water under high pressure for 18 minutes, then release pressure naturally for 12 minutes, open the lid and add pumpkin for 8 minutes; step 5 still steams the dumplings separately for 10 minutes.

Start cooking