Tomato Sauce Recipe for Chakhchoukha

Get ready to dive into the heart of Algerian cuisine with a truly spectacular dish: Chakhchoukha! This isn't just any meal; it's a comforting, flavorful journey that brings together torn semolina flatbread (rougag) soaked in a richly spiced meat and chickpea authentic tomato sauce recipe. Originating from the Biskra region, our recipe guides you through making this traditional Algerian dish entirely from scratch – from kneading the delicate dough to simmering the deeply flavored sauce and assembling it into a cozy, one-dish meal.
We know making a recipe with dough and a complex sauce might sound intimidating, but we've broken down every step to make it simple and achievable for home cooks of all levels. Prepare to impress your taste buds and loved ones with a meal that’s bursting with authentic tomato sauce recipe goodness and heartwarming tradition. Let's get cooking!

Ingredients

• For the Rougag (Semolina Flatbread)
• Fine Semolina Flour: The star of the show, giving the flatbread its characteristic chew and texture.
• All-Purpose Flour (optional, small portion): A tiny bit can add flexibility and make the dough a bit easier to handle, especially for beginners.
• Warm Water: Activates the semolina and helps form a pliable dough.
• Salt: Enhances the flavor of the flatbread.
• Neutral Oil: Essential for stretching the dough thinly and preventing sticking during cooking.
• For the Meat & Chickpea Tomato Sauce (Marqa)
• Lamb Shoulder or Lamb Chops (bone-in or boneless): Our primary choice for authentic flavor; the bones add incredible depth. Chicken thighs are a good alternative if lamb isn't available.
• Onion & Garlic: The aromatic foundation for a deeply flavorful sauce.
• Tomatoes (fresh or canned crushed) / Tomato Paste or Purée: Forms the rich, red base of our authentic tomato sauce recipe. Tomato paste adds concentrated umami.
• Chickpeas (canned, drained & rinsed, or cooked from dry): Add a lovely texture and protein, soaking up all the sauce's flavor.
• Carrots: Adds sweetness and body to the sauce. Other optional vegetables like potatoes, zucchini, or turnips can also be included for heartiness.
• Ras el Hanout: A complex North African spice blend, crucial for the sauce's signature aroma.
• Cumin & Caraway: Earthy and warm spices that complement the lamb and tomato beautifully.
• Black Pepper: For a touch of warmth and spice.
• Optional Harissa or Dried Chilies: For those who love a bit of heat!
• Olive Oil or Neutral Oil: For browning meat and sautéing aromatics.
• Salt: To season the sauce to perfection.
• Water or Chicken/Vegetable Stock: The liquid base for simmering the meat until tender.
• Optional Garnishes
• Fresh Parsley or Cilantro: A sprinkle of fresh herbs brightens the dish and adds a pop of color.
• Extra Harissa or Chili Flakes: For those who want to add more heat at the table.

Directions

1. Make the Rougag Dough (Mix, Knead, Rest):
   1. In a large bowl, combine the fine semolina flour, salt, and the optional all-purpose flour. Gradually add just enough warm water, mixing with your hands until a shaggy dough forms.
   2. Turn the dough out onto a clean, lightly floured surface. Knead for 8-10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky. It should spring back slowly when you press it.
   3. Lightly oil the dough ball, place it back in the bowl, cover it with plastic wrap or a damp towel, and let it rest at room temperature for at least 20-30 minutes. This relaxation makes stretching much easier.
2. Portion & Cook the Rougag Flatbread:
   1. After resting, divide the dough into golf-ball-sized portions (about 1.5-2 inches in diameter). Lightly coat each portion with neutral oil to prevent them from drying out and sticking.
   2. Heat a large, flat pan or griddle (or a cast-iron skillet) over medium-high heat.
   3. Working with one dough ball at a time, flatten it between your oiled palms, then gently stretch it into a very thin, almost translucent sheet. Aim for a thickness similar to a crêpe or filo pastry.
   4. Carefully place the stretched flatbread onto the hot pan. Cook for 20-30 seconds per side, just until it's set and cooked through, but not aggressively browned. The goal is soft, pliable bread, not crispy.
   5. Stack the cooked flatbreads under a clean kitchen towel to keep them warm and flexible as you finish cooking the rest.
3. Tear the Rougag Flatbread:
   1. Once all the flatbreads are cooked and cooled slightly (but still warm and pliable), tear them into bite-sized pieces. Aim for pieces roughly 1-2 inches in size, suitable for soaking up the sauce without disintegrating. Place them in a large serving platter or individual bowls.
4. Cook the Meat & Chickpea Tomato Sauce (Marqa):
   1. Brown the Meat: Heat a tablespoon of olive oil in a large, heavy pot or Dutch oven over medium-high heat. Add the lamb pieces and sear them on all sides until nicely browned. This crucial step develops deep, rich flavors for your sauce. Remove the lamb and set aside.
   2. Build the Aromatic Base: Reduce heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until translucent and fragrant (about 5-7 minutes). Stir in the minced garlic and cook for another minute until aromatic.
   3. Bloom Spices & Tomato: Add the Ras el Hanout, cumin, caraway, black pepper, and tomato paste to the pot. Cook for 2-3 minutes, stirring constantly. This "blooming" step removes the raw tomato taste and awakens the spices, intensifying their flavor. If using fresh/canned crushed tomatoes, add them now and cook down slightly.
   4. Add Liquid & Veggies: Return the browned lamb to the pot. Pour in enough water or stock to just cover the meat (about 4-6 cups, depending on your pot size). Add the carrots and any other chosen vegetables (like potatoes or zucchini). Bring the sauce to a gentle simmer.
   5. Long Simmer: Cover the pot and reduce the heat to low. Simmer for 1.5-2 hours, or until the lamb is incredibly tender and pulls apart easily with a fork. Stir occasionally to prevent sticking.
   6. Add Chickpeas: When the lamb is nearly tender (about 20-30 minutes before it's done), stir in the drained chickpeas. Continue simmering until they are heated through and have absorbed some of the sauce's wonderful flavors, but still hold their shape.
   7. Adjust Seasoning & Thickness: Taste the sauce and adjust salt and pepper as needed. If you like more heat, stir in a pinch of harissa or dried chilies. If the sauce is too thin, uncover and simmer for a few more minutes to reduce. If it’s too thick, add a splash of hot water or stock.
   8. Hold for Assembly: Keep the sauce hot and ready to ladle over the torn bread.
5. Assemble & Serve the Chakhchoukha:
   1. Pre-warm the Bread (Optional): For an extra soft texture, you can briefly steam the torn bread pieces in a steamer basket over simmering water for 5-10 minutes. This helps them absorb the sauce better without becoming mushy. Alternatively, simply rely on the hot sauce to soften them.
   2. Sauce the Bread: Spread the torn rougag pieces evenly on a large communal platter or into individual wide bowls. Ladle generous amounts of the hot meat and chickpea tomato sauce over the bread, ensuring every piece is moistened but not completely submerged or soupy. The ideal consistency allows the bread to soak up flavor while retaining some chew.
   3. Add Meat & Chickpeas: Arrange the tender lamb pieces on top of the sauced bread, then spoon extra chickpeas and vegetables from the sauce over the dish.
   4. Garnish & Serve: Sprinkle with fresh parsley or cilantro. If desired, drizzle with a little extra virgin olive oil or a pinch of chili flakes for an added kick. Serve immediately and enjoy!