Entree: Mauritania – Northern Culinary Region – شخشوخة ➤ Shakhshoukha (Torn semolina flatbread served with a spiced lamb and tomato stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1 to 1½-inch (25–35 mm) pieces
- 1 large onion, finely chopped (about 8 oz (225 g))
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ras el hanout or mild North African spice blend
- ½ tsp (1.5 g) ground turmeric
- 1 tsp (5 g) sweet paprika
- 1/4 tsp (0.5 g) ground black pepper
- 1 tsp (6 g) kosher salt, plus more to taste
- 14 oz (400 g) canned crushed tomatoes
- 2 cups (480 ml) lamb or beef stock
- 1 cup (200 g) cooked chickpeas (or 1 15-oz (425 g) can drained, about 8 1/2 oz (240 g))
- 1 small handful fresh cilantro, chopped (about 0.35 oz (10 g))
- 1 small handful fresh parsley, chopped (about 0.35 oz (10 g))
- 1 tbsp (15 ml) lemon juice
- 2 large semolina flatbreads (kesra or rghayef), torn into bite-size pieces, about 8 oz (225 g) total
- 1 small hot pepper (optional), whole or sliced

Show original ingredient measurements

- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1 to 1½-inch (25–35 mm) pieces
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ras el hanout or mild North African spice blend
- ½ tsp (1.5 g) ground turmeric
- 1 tsp (5 g) sweet paprika
- 1/4 tsp (0.5 g) ground black pepper
- 1 tsp (6 g) kosher salt, plus more to taste
- 14 oz (400 g) canned crushed tomatoes
- 2 cups (480 ml) lamb or beef stock
- 1 cup (200 g) cooked chickpeas (or 1 15-oz can drained, about 240 g)
- 1 small handful fresh cilantro, chopped (about 10 g)
- 1 small handful fresh parsley, chopped (about 10 g)
- 1 tbsp (15 ml) lemon juice
- 2 large semolina flatbreads (kesra or rghayef), torn into bite-size pieces, about 8 oz (225 g) total
- 1 small hot pepper (optional), whole or sliced

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a heavy pot or Dutch oven, heat the vegetable oil and butter over medium-high heat until shimmering.
2. Season the lamb pieces with ½ tsp (2.5 ml) salt and brown in batches until deeply colored on all sides, about 6–8 minutes per batch; transfer browned lamb to a plate.
3. Lower heat to medium, add the chopped onion and cook until softened and beginning to brown, about 6–8 minutes. Add the garlic and cook 1 minute until fragrant.
4. Stir in the cumin, coriander, ras el hanout, turmeric, paprika, black pepper, and remaining ½ tsp (2.5 ml) salt; cook 1–2 minutes to bloom the spices.
5. Return the lamb to the pot, add the crushed tomatoes and stock, and bring to a gentle simmer. Add the whole or sliced hot pepper if using.
6. Cover, reduce heat to low, and simmer gently until the lamb is tender and the sauce has reduced, 1½–2 hours. Stir occasionally and add a splash more stock or water if the sauce gets too thick.
7. In the last 15 minutes of cooking, stir in the cooked chickpeas and adjust seasoning with salt and lemon juice.
8. To serve, place torn flatbread pieces in shallow bowls or a large communal plate. Ladle generous portions of lamb stew and chickpeas over the bread so it soaks up the sauce. Sprinkle chopped cilantro and parsley over the top.
9. Serve hot, with extra lemon wedges on the side if desired.

1. In a heavy pot or Dutch oven, heat the vegetable oil and butter over medium-high heat until shimmering.
2. Season the lamb pieces with ½ tsp salt and brown in batches until deeply colored on all sides, about 6–8 minutes per batch; transfer browned lamb to a plate.
3. Lower heat to medium, add the chopped onion and cook until softened and beginning to brown, about 6–8 minutes. Add the garlic and cook 1 minute until fragrant.
4. Stir in the cumin, coriander, ras el hanout, turmeric, paprika, black pepper, and remaining ½ tsp salt; cook 1–2 minutes to bloom the spices.
5. Return the lamb to the pot, add the crushed tomatoes and stock, and bring to a gentle simmer. Add the whole or sliced hot pepper if using.
6. Cover, reduce heat to low, and simmer gently until the lamb is tender and the sauce has reduced, 1½–2 hours. Stir occasionally and add a splash more stock or water if the sauce gets too thick.
7. In the last 15 minutes of cooking, stir in the cooked chickpeas and adjust seasoning with salt and lemon juice.
8. To serve, place torn flatbread pieces in shallow bowls or a large communal plate. Ladle generous portions of lamb stew and chickpeas over the bread so it soaks up the sauce. Sprinkle chopped cilantro and parsley over the top.
9. Serve hot, with extra lemon wedges on the side if desired.