Thin flatbread torn into pieces and soaked in a spicy lamb and tomato stew, an Algerian dish for celebrations.
History
A traditional dish of the Aurès region of eastern Algeria, made at festivals, and weddings.
Ingredients
- Semolina flatbread (rougag)
- Lamb
- Tomato
- Chickpeas
- Paprika
- Harissa
- Onion
How it's made
- Cook thin semolina flatbreads on a griddle
- Tear them into small pieces
- Simmer lamb and chickpeas in a spiced tomato stew
- Steam the bread over or in the sauce
- Serve in a shared dish topped with meat
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
Ratings & notes
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