Chakhchoukha

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.