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By Meriam
Chekhchoukha- Algerian Semolina Flatbread Stew
18 steps
Prep:1h 30minCook:1h
This delicious hearty flatbread stew is such a comfort food you MUST try. The semolina flatbread is cut up and plated under a hearty beef (or chicken or lamb) stew. The flatbread pieces take on the texture of bread married to pasta. It is a truly unique dish and definitely something worth making. A crowd pleaser for children and adults alike!
Updated at: Thu, 17 Aug 2023 10:03:08 GMT
Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
34
High
Nutrition per serving
Calories1194.5 kcal (60%)
Total Fat24 g (34%)
Carbs66.7 g (26%)
Sugars6.5 g (7%)
Protein36.9 g (74%)
Sodium694.9 mg (35%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
For the Semolina Flatbread (aka Regag or Tride):
400 gramssemolina
fine
150 gramsall purpose flour
350mlwater
1 tspsalt
½ cupcooking oil
for coating the dough
parchment paper
for spreading and cooking the dough
For the Stew:
Instructions
For the flatbread:
Step 1
1. If you have a stand mixer, use it for easier dough preparation. Otherwise, you can mix and knead the dough by hand for 20-30 minutes.
Step 2
2. If using a hand mixer, mix the semolina, all-purpose flour, salt, and water at medium speed for 5-10 minutes, be sure to scrape the sides if needed to encorporate all the ingredients. The dough should form into a ball shape in the mixer and be stretchy. Shape the dough into a ball, coat it with oil, cover, and set aside for 1 hour to rest.
Step 3
3. Cut the dough into 16 pieces (more or less depending on the size of your cooking pan).
Step 4
4. Cut two pieces of parchment paper to the size of your cooking pan.
Step 5
5. Dip the dough in oil before placing on parchment paper. Place it on the parchment paper and add the second paper on top and flatten and spread it out to reach the edges of the parchment paper. It should be paper thin, if it is too thick, reduce the size of the dough sections to match the size of the pan/griddle surface.
Step 6
6. Carefully peel off one layer of the parchment paper and place the other parchment paper dough-side down on the cooking griddle/pan set to medium heat.
Step 7
7. Carefully remove the top layer of parchment paper once it starts cooking it should be easy to remove.
Step 8
8. The flatbread only needs a minute or two per side to be done.
Step 9
9. Layer the flatbreads together as they cook and keep them covered together in a towel.
Step 10
10. Once all the dough is cooked, layer and roll them up and cut them to resemble large flat noodles. Set them aside covered until ready to pour the stew over them.
For the Stew:
Step 11
1. Heat cooking oil in a pot and sauté the diced onion until translucent and beginning to caramelize.
Step 12
2. Add the stew beef or lamb to the pot and brown it with ras el hanout, cayenne pepper, black pepper, cumin, and turmeric.
Step 13
3. Stir in the tomato sauce and cook it with the meat and onion mixture for a few minutes.
Step 14
4. Add the diced vegetables: potato, zucchini, and carrot.
Step 15
5. Cover the pot and cook for 2 hours until the meat is fork tender. Alternatively, pressure cook for 45 minutes on high.
Step 16
6. Plate the shredded bread in a large serving bowl.
Step 17
7. Squeeze the juice of half a lemon all over the shredded flatbread, then add meat and vegetables over the bread.
Step 18
8. Pour the sauce from the pot over the bread until it's covered.
Notes
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