Chakhchoukha Biskria

Ingredients

• 400 g fine semolina
• 100 g plain flour
• 1 tsp salt
• About 300 ml warm water
• 3 tbsp vegetable oil, for stretching
• 700 g lamb shoulder, cut into 3 cm cubes
• 2 onions, finely chopped
• 4 garlic cloves, crushed
• 3 tbsp tomato puree
• 400 g tin chopped tomatoes
• 250 g cooked chickpeas
• 2 carrots, cut into batons
• 1 courgette, cut into batons
• 2 tsp ras el hanout
• 1 tsp ground caraway
• 1 tsp sweet paprika
• 1 tsp harissa, or 1/2 tsp cayenne pepper
• 1 cinnamon stick
• 2 tsp salt
• 60 ml olive oil
• 1.2 litres water

Before you cook

• Mix the semolina, plain flour and 1 teaspoon of salt, then work in the warm water to make a firm dough.
• Knead the dough for 10 minutes, until smooth and springy.
• Rest the dough under a cloth for 30 minutes.
• Divide the dough into 10 balls and coat each one lightly with vegetable oil.

Steps

1. Heat a wide flat pan or griddle over medium-high heat with no oil at all.
2. Flatten one ball of dough with oiled hands, then stretch it out until it is thin enough to see your fingers through.
3. Lay the sheet on the hot pan and cook it for 40 seconds, until pale blisters appear.
4. Flip the sheet and cook it for another 30 seconds, then stack it on a plate.
5. Repeat with the remaining dough balls until all the rougag is cooked.
6. Warm the olive oil in a large pot over medium-high heat.
7. Brown the lamb cubes for 6 minutes, turning them so every side colours.
8. Add the onions and garlic and cook for 5 minutes, until softened.
9. Stir in the tomato puree, ras el hanout, caraway, paprika, harissa and the cinnamon stick.
10. Cook the spices for 1 minute, stirring constantly so they do not scorch.
11. Add the chopped tomatoes, the 1.2 litres of water and the 2 teaspoons of salt.
12. Bring to a boil, then lower the heat, cover and simmer for 45 minutes.
13. Add the carrots, courgette and chickpeas and simmer uncovered for 20 minutes.
14. Tear the cooled rougag into pieces roughly the size of a postage stamp.
15. Pile the torn bread into a steamer basket, set it over the simmering pot and steam for 10 minutes.
16. Tip the bread into a large bowl and ladle over just enough broth to moisten it, tossing it with a fork.
17. Return the moistened bread to the steamer for a second 10 minutes, so it swells and turns silky.
18. Spread the bread across a wide serving platter in an even layer.
19. Ladle the marqa broth generously over the bread until it is soaked through.
20. Arrange the lamb, chickpeas and vegetables on top and serve straight away from the centre of the table.