Chakhchoukha Constantinoise: 7-Step Authentic Recipe Guide

This Chakhchoukha Constantinoise recipe walks you through each step of making rougag flatbread, simmering the lamb and chickpea marqa and assembling the finished dish so every bite is soaked with rich, spicy tomato sauce.

Chakhchoukha is a traditional Algerian stew made from torn pieces of thin flatbread called rougag combined with a tomato-based sauce known as marqa. The stew is usually prepared with lamb or beef, onions, tomatoes, chickpeas and warming spices such as cumin, caraway, ras el hanout and paprika, then poured over the bread pieces just before serving so they stay tender but still slightly chewy. :contentReference[oaicite:0]{index=0}

Originating from the Chaoui people of eastern Algeria, this dish is especially popular in Constantine, Batna, Biskra and the Aurès region. It is often prepared for festive occasions such as Yennayer (Amazigh New Year) and family celebrations, where a huge platter is placed in the centre of the table for everyone to share. :contentReference[oaicite:1]{index=1}

If you want to see how food writers describe this iconic dish, you can read how it is introduced as a top Algerian meal in this overview of Algerian food, or explore the Chakhchoukha page on TasteAtlas for a quick description of the dish and its components. :contentReference[oaicite:2]{index=2}

On your own site, you can link this article internally to a page grouping all your Algerian recipes or to a couscous or Rechta tutorial so readers can explore more North African dishes without leaving your blog.

Ingredients for an Authentic Chakhchoukha Constantinoise

This version of Chakhchoukha uses lamb, chickpeas and a classic tomato and onion base. Many traditional recipes, whether from home cooks or cookbooks, use almost the same core ingredients, adjusting only the type of meat or vegetables depending on the season. :contentReference[oaicite:3]{index=3}

Rougag flatbread

Ingredients for the rougag

• 500 g fine semolina (for bread or pastry)
• 1 tsp fine salt
• Lukewarm water, as needed to form a soft dough
• 1–2 tbsp neutral oil, for greasing the surface and pan

Marqa stew

Ingredients for the lamb and chickpea marqa

• 600–700 g lamb shoulder or shanks, cut into medium pieces
• 1 large onion, finely chopped
• 3 ripe tomatoes, grated or blended
• 2 tbsp tomato paste
• 1 cup dried chickpeas, soaked overnight and drained
• 2 carrots, cut into large chunks
• 1 small potato or turnip, in chunks (optional but traditional in many homes)
• 3–4 tbsp vegetable oil or a mix of oil and a spoon of clarified butter
• 1–1.2 litres water, plus extra as needed
• 1½ tsp salt, or to taste
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp ground caraway (karouia)
• ½ tsp ras el hanout
• 1–2 tsp harissa or red chilli paste, to taste
• Fresh coriander or parsley, for garnish

Tip – using canned chickpeas: if you do not have time to soak dried chickpeas, you can use canned ones. Add them during the last 15–20 minutes of simmering instead of at the start so they do not fall apart.

Note about spices: cumin, caraway and ras el hanout are listed in many traditional Chakhchoukha recipes, including those documented in Algerian cookbooks and regional food blogs. Adjust the amounts to match your preferred intensity. :contentReference[oaicite:4]{index=4}

Equipment You Need

• Large mixing bowl for the semolina dough
• Rolling pin or long dowel for flattening rougag
• Large flat griddle, cast-iron pan or heavy skillet
• Big stew pot with lid for the marqa
• Large wide dish for tearing and serving the rougag

None of this equipment is highly specialised: if you have ever made flatbread or pancakes, you already have almost everything you need. For a visual overview of the process, you can watch a traditional preparation in this video of Algerian Chakhchoukha, where the cook shows both the bread and stew steps. :contentReference[oaicite:5]{index=5}

7-Step Chakhchoukha Constantinoise Cooking Method

This section breaks the Chakhchoukha Constantinoise recipe into seven clear stages: mixing and resting the dough, cooking the rougag, tearing it, building the stew base, simmering the marqa, reheating the bread and finally assembling the dish.

Step 1 – Mix and Knead the Rougag Dough

1. In a large bowl, combine the fine semolina and salt.
2. Gradually drizzle in lukewarm water while mixing with one hand until the dough starts to come together.
3. Knead the dough firmly for about 8–10 minutes, until it feels smooth, elastic and slightly tacky but not sticky.
4. Shape the dough into a ball, coat lightly with oil, cover the bowl and let it rest for about 20–30 minutes. This rest makes rolling much easier.

Step 2 – Roll and Cook the Rougag Flatbread

1. Divide the rested dough into 6–8 smaller balls of equal size.
2. Lightly oil your work surface and rolling pin.
3. Roll each ball into a very thin disc. Traditional rougag is almost translucent; aim for 1–2 mm thickness.
4. Preheat a flat griddle or heavy skillet over medium heat.
5. Cook each disc for about 1–2 minutes per side until light golden spots appear. The bread should puff slightly but remain flexible, not crispy.
6. Stack the cooked sheets on a plate and cover with a clean cloth to keep them soft while you cook the rest.

Step 3 – Tear the Rougag into Pieces

1. When the sheets are warm but cool enough to handle, take one at a time and tear it by hand into small pieces about 2–3 cm wide.
2. Place the pieces in a large wide dish or bowl, separating them gently with your fingers so they do not clump.
3. Repeat with all the sheets. Cover the bowl with a cloth while you prepare the marqa so the pieces do not dry out completely.

Step 4 – Build the Onion, Lamb and Spice Base

1. Heat the oil in a large pot over medium heat.
2. Add the chopped onion and sauté for 5–7 minutes until soft and lightly golden.
3. Stir in the lamb pieces, salt, pepper, cumin, paprika and caraway.
4. Cook for about 8–10 minutes, turning occasionally, until the lamb is lightly browned and coated with spices.

Step 5 – Turn the Base into Marqa

1. Add the grated tomatoes and tomato paste to the pot, stirring well.
2. Cook this mixture for 4–5 minutes, until it thickens slightly and the raw tomato smell fades.
3. Add the soaked chickpeas, carrot chunks and the optional potato or turnip.
4. Stir in the ras el hanout and harissa, starting with a small amount if you are unsure about the heat level.
5. Pour in about 1 litre of water, making sure the meat is just covered.
6. Bring to a boil, then reduce to a gentle simmer, cover and cook for about 30 minutes.

Step 6 – Finish the Stew and Adjust Seasoning

1. After 30 minutes of simmering, check the tenderness of the lamb.
2. If the meat is not yet tender, continue cooking for another 15–20 minutes, adding a little more water if the sauce reduces too much.
3. Taste the marqa and adjust the salt, pepper and harissa to your liking.
4. Once the lamb is tender and the chickpeas and vegetables are cooked through, keep the stew hot over very low heat until you are ready to assemble.

Step 7 – Combine Rougag and Marqa

1. Just before serving, warm the torn rougag in a steamer or in a covered dish in a low oven so it is not cold.
2. Place the warm pieces in a large serving platter, spreading them into an even layer or a low mound.
3. Ladle a few spoonfuls of hot marqa over the bread and gently toss with two spoons or clean hands so every piece is lightly coated.
4. Arrange the lamb pieces and vegetables on top of the rougag.
5. Add more sauce over the centre, leaving some in the pot to serve on the side.
6. Sprinkle with chopped coriander or parsley and bring straight to the table while steaming hot.

Troubleshooting & Pro Tips

• Rougag feels dry: sprinkle with a little warm water and cover with a cloth for 10 minutes before adding sauce.
• Marqa is too thin: remove the lid and simmer for 5–10 minutes to reduce; avoid adding extra flour or starch.
• Dish is bland: a pinch of extra salt and a squeeze of lemon at the end can brighten flavours significantly.
• Too spicy: balance the heat by serving with plain yoghurt or laban on the side.

Serving, Storage and Variations

Serving Ideas

• Serve Chakhchoukha Constantinoise with a simple green salad dressed with lemon and olive oil.
• Add hard-boiled eggs on top of the platter for extra protein during celebrations.
• Offer a small bowl of extra harissa so spice-lovers can increase the heat on their own portion.

Storage

For the best texture, store the rougag pieces and the marqa separately in airtight containers in the fridge. The stew keeps well for up to three days, and the bread for about two days. To reheat, warm the stew gently on the stove and steam or lightly moisten the rougag before combining them again.

Popular Regional Variations

Different regions of Algeria have their own take on Chakhchoukha. In Biskra, for example, the bread pieces are sometimes thinner and the sauce can be slightly spicier, while other areas might use a different bread or vary the vegetables. :contentReference[oaicite:7]{index=7}

Learn More About Chakhchoukha and Algerian Cuisine

If you would like to dive more deeply into the history and symbolism of this dish, the Chakhchoukha article on Wikipedia explains how it developed from Chaoui traditions and spread across eastern Algeria. :contentReference[oaicite:8]{index=8}

For a cultural perspective on how the dish fits into Algerian celebrations and everyday meals, you can also read this essay on Chakhchoukha as a dish prepared for all, which follows the same structure of rougag plus marqa stew. :contentReference[oaicite:9]{index=9}

Once you are comfortable making this Chakhchoukha Constantinoise recipe, you can expand your Algerian repertoire with dishes such as couscous, Rechta noodles or hearty lamb tajines and link them internally from this page to keep readers exploring your North African recipes.