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Hearty Chakhchoukha Recipe with Spiced Lamb and Tomato Stew Made Easy

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A comforting North African dish featuring spiced ground lamb simmered in a rich tomato stew, served over torn flatbread that soaks up the flavorful sauce perfectly.

Ingredients

Scale
  • 1 lb (450 g) ground lamb (preferably grass-fed for richer flavor)
  • 2 tbsp olive oil (extra virgin recommended for depth)
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • ½ tsp smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 can (14 oz / 400 g) crushed tomatoes (preferably San Marzano)
  • 1 cup (240 ml) beef or vegetable broth
  • 1 small bunch fresh cilantro, chopped (for garnish)
  • 1 small bunch fresh parsley, chopped (optional garnish)
  • 2 cups (250 g) all-purpose flour (or whole wheat for nuttier taste)
  • ½ tsp salt
  • ¾ cup (180 ml) warm water
  • 1 tbsp olive oil (for dough)

Instructions

  1. Prepare the Chakhchoukha Bread Dough: In a mixing bowl, whisk together 2 cups (250 g) all-purpose flour and ½ tsp salt. Add ¾ cup (180 ml) warm water gradually while stirring with a spoon until a shaggy dough forms. Add 1 tbsp olive oil and knead the dough on a floured surface for about 8 minutes until smooth and elastic. Cover with a clean towel and let rest for 30 minutes.
  2. Cook the Spiced Lamb Stew: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Toss in the minced garlic and cook for another 1 minute until fragrant.
  3. Add 1 lb (450 g) ground lamb to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 7–8 minutes. Drain excess fat if needed.
  4. Sprinkle in 1 tsp cumin, 1 tsp coriander, ½ tsp cinnamon, ½ tsp smoked paprika, salt, and pepper. Stir well to coat the lamb evenly with spices, cooking for 2 minutes to toast the spices.
  5. Pour in 1 can (14 oz / 400 g) crushed tomatoes and 1 cup (240 ml) beef or vegetable broth. Stir to combine, bring to a simmer, then reduce heat to low. Cover and cook gently for 30 minutes, stirring occasionally until sauce thickens.
  6. Cook the Flatbread: While the stew simmers, roll out the dough on a floured surface into thin rounds about 8 inches (20 cm) in diameter. Heat a dry skillet over medium-high heat. Cook each flatbread for about 1–2 minutes on each side until puffed and lightly browned spots appear. Transfer to a plate and cover with a towel to keep warm.
  7. Assemble the Chakhchoukha: Tear the warm flatbread into bite-sized pieces and place on serving plates. Spoon generous amounts of the spiced lamb and tomato stew over the bread. Garnish with chopped fresh cilantro and parsley if desired.

Notes

If stew is too thick, add a splash of broth to loosen. Keep flatbread thin and even to avoid burning or doughy spots. Browning lamb properly is key for deep flavor. Toast spices briefly before adding liquids to unlock aroma. For gluten-free flatbread, substitute flour with chickpea or almond flour. Slow cooker method: brown lamb and onions, then cook on low 4–6 hours.

Nutrition

Keywords: Chakhchoukha, spiced lamb stew, tomato stew, flatbread, North African recipe, comfort food, easy stew, homemade flatbread

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