What is Chakhchoukha?
Tradition in Algeria is a food known as Chakhchoukha , which is roughly translated into "torn flat bread". The reason for the name is immediately obvious when the chef learns what makes the cornerstone of the plate - a lot of pieces of flat bread, called khobz . These will combine vegetarian or meat loaded with steamed meat of various vegetables, chickpeas and regional mixtures of spices combining coins, garlic, chili and Moroccan races El Hanout , and combine up to 50 unique spices from anise to a pink petal.
The land of couscous, Algerian cuisine combines many cultural traditions due to its location in North Africa bordering the Mediterranean sea. A few generations, African cooking melted by Moroccan traditions, then introduced the food of Arab attackers who brought with them the spices of Asia. Later, European colonization from France and close Spanish influences resulted in national cuisine with a many unique combination of taste.
Some create their own khobz flatbreadFor use in Chakhchoukha . Others use bread purchased in the store. Either way, the taste profile of the bowl depends on bread with an almost even mixture of half and flour, along with some oil, water and salt. This is often produced by sticking a flattened dough to the walls of the Tandoor oven. Many countries influenced by Arabic, such as Algeria, eat as part of most meals.
Chakhchoukha combines after a soup called Marqa or maraq . It starts with tomato sauce filled or without beef or lamb, chickpeas and vegetables such as onion, garlic, potatoes and chili peppers. What makes this soup different than most others is a spice, including not only mint, coriander and chiles or jalepenos, but also the famous Moroccan spice mixture called races El Hanven . The ingredients are very different in this mixture, but the common are anise, cumin, step, galangal, dried pinkpetals and lavender, as well as cardamom, nigella, turmeric and pour.
When the meat and meat are cooked, it is ready to assemble chakhchoukha . First, khobz is torn into small pieces that are collected in bowls. The soul then poured over the upper part of the bread, which absorbs many flavors.
close to this cousin to this Algerian stew is a Spanish cold soup called gazpacho . A torta de Gazpacho is the Spanish version khobz , which is also torn and placed in the soup. Although vigorously spicy, it can be said that most types of gazpacho lack the intensity of the Heavy Chakhchoukha spice.