Recipes · Algerian · Main Courses
Chakhchoukha
One serving has 757 kcal and 37 g protein, and at least a fifth of a woman's daily need of cobalamin (142%), selenium (137%), thiamin (110%), niacin (92%), zinc (84%) and manganese (67%). Ready in 85 minutes.
- Preparation: 25 min
- Cooking: 60 min
- Makes: 1 serving (555 g)
- Difficulty: Medium
- Diets: High protein
- Contains: beef, celery, dairy, gluten, meat
Ingredients
- 45 g Semolina
- 15 g Flour, all-purpose
- 45 g Water
- 130 g Lamb shoulder, raw
- 50 g Onions, raw
- 6 g Garlic, raw
- 90 g Tomatoes, canned, whole
- 10 g Tomato paste
- 10 g Ghee
- 50 g Chickpeas, canned
- 100 g Beef broth
- 1 g Cumin
- 1 g Paprika
- 0.4 g Black pepper
- 1.2 g Salt
Method
- Mix the semolina, flour and a pinch of the salt with the water into a soft dough; knead briefly and rest for 15 minutes.
- Roll the dough into a thin disc and cook it on a dry, hot skillet for about 1 minute per side, just until set, not browned; cool, then tear into small irregular pieces (this torn flatbread is the rougag).
- Melt the ghee in a pot and brown the lamb pieces on all sides with the chopped onion and garlic.
- Stir in the tomato paste, canned tomatoes, cumin, paprika and black pepper, then add the beef broth.
- Cover and simmer gently for 45 minutes, until the lamb is tender, then stir in the chickpeas and the remaining salt and simmer 5 minutes more.
- Put the torn rougag in a bowl, ladle most of the sauce over it and toss so the pieces soak it up, then top with the lamb, chickpeas and remaining sauce and serve hot.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 757 kcal | 36% |
| Carbohydrates | 68.4 g | |
| Water | 407 mL | |
| Fiber | 9 g | 30% |
| Protein | 36.6 g | 76% |
| Tryptophan | 0.41 g | |
| Threonine | 1.4 g | |
| Isoleucine | 1.6 g | |
| Leucine | 2.6 g | |
| Lysine | 2.4 g | |
| Methionine | 0.75 g | |
| Cystine | 0.53 g | |
| Phenylalanine | 1.5 g | |
| Tyrosine | 1.1 g | |
| Valine | 1.7 g | |
| Histidine | 0.99 g | |
| Fat | 37.5 g | |
| Monounsaturated | 13.6 g | |
| Polyunsaturated | 3.3 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.6 g | |
| Saturated | 17.1 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 118 mg | |
| Calcium | 130 mg | 13% |
| Copper | 0.51 mg | 57% |
| Iron | 7.3 mg | 41% |
| Magnesium | 93 mg | 30% |
| Manganese | 1.2 mg | 67% |
| Phosphorus | 401 mg | 57% |
| Potassium | 942 mg | 20% |
| Selenium | 75.6 µg | 137% |
| Sodium | 1,160 mg | |
| Zinc | 6.7 mg | 84% |
| Thiamin (vitamin B1) | 1.2 mg | 110% |
| Riboflavin (vitamin B2) | 0.73 mg | 66% |
| Niacin (vitamin B3) | 12.9 mg | 92% |
| Pantothenic acid (vitamin B5) | 1.5 mg | 30% |
| Pyridoxine (vitamin B6) | 0.59 mg | 45% |
| Folate (vitamin B9) | 179 µg | 45% |
| Cobalamin (vitamin B12) | 3.4 µg | 142% |
| Choline | 20 mg | 5% |
| Vitamin A | 135 µg | 19% |
| Vitamin C | 19.2 mg | 26% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 1.9 mg | 13% |
| Vitamin K | 7.9 µg | 9% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
4.8 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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