Chakhchoukha
Sign in to savethumb|Chicken chakhchoukha thumb|Algerian chakhchoukha of Biskra Chakhchoukha or chekhechoukha () is a traditional Algerian dish made from torn or rolled pieces of cooked semolina dough that are served in a tomato-based sauce. The dish consists of small pieces of rougag (thin round flatbread) mixed with marqa, a tomato stew. The dish is typically made by boiling the semolina dough in salted water until it is cooked and then rolling it into small balls or tearing it into bite-sized pieces.
Key facts
- Food.type
- Stew
- Food.served
- Hot
- Food.name
- Chakhchoukha
- Food.image
- Algerian Chakhchoukha.jpg
- Food.alternate_name
- Chekhechoukha (شخشوخة)
- Food.country
- Algeria
- Food.region
- Constantine, Batna, Biskra, Ms'sila
- Food.course
- Main course
- Food.main_ingredient
- Chickpea, tomatoes, onions, garlic, meat, vegetables, Algerian spices
- Food.variations
- Chakhchoukha Biskria, Chakhchoukhat dfar
- Food.similar_dish
- Zviti
via Wikipedia infobox
Wikidata facts
Show 2 more facts
- Commons category
- Chakhchoukha
- course
- main course
Sources (3)
via Wikidata · CC0
~4 min read
Encyclopedic overview
5 sectionsContents
- Variations
- Description
- Preparation
- See also
- References
thumb|Chicken chakhchoukha thumb|Algerian chakhchoukha of Biskra Chakhchoukha or chekhechoukha () is a traditional Algerian dish made from torn or rolled pieces of cooked semolina dough that are served in a tomato-based sauce. The dish consists of small pieces of rougag (thin round flatbread) mixed with marqa, a tomato stew. The dish is typically made by boiling the semolina dough in salted water until it is cooked and then rolling it into small balls or tearing it into bite-sized pieces.
The tomato-based sauce for chakhchoukha is typically made from a mixture of onions, garlic, tomatoes, and spices such as cumin, paprika, and harissa. The semolina dough is then added to the sauce and simmered until it has absorbed the flavors of the sauce and has softened slightly.
Excerpted from Wikipedia’s “Chakhchoukha” article, available under the CC BY-SA 4.0 licence.