Hazaragi Chakhchoukha

Ingredients

In Hazaragi Chakhchoukha, we adapt the Algerian Chakhchoukha to Hazaragi cuisine by incorporating the unique flavors and ingredients of Hazaragi cuisine. We use Hazaragi spices such as cumin, coriander, and turmeric to enhance the taste of the dish. Additionally, we replace the traditional Algerian bread with homemade naan, which adds a distinct Hazaragi touch to the recipe. We alse have the original recipe for Chakhchoukha, so you can check it out.

• 500g (1.1 lb) lamb or beef, cut into small pieces 500g (1.1 lb) lamb or beef, cut into small pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 4 pieces of naan bread, torn into small pieces 4 pieces of naan bread, torn into small pieces
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro and parsley, chopped (for garnish) Fresh cilantro and parsley, chopped (for garnish)
• Yogurt (for serving) Yogurt (for serving)
• Lemon wedges (for serving) Lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 35g (Sugars: 2g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the lamb or beef pieces to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, ground turmeric, and paprika. Cook for an additional 2 minutes to allow the spices to release their flavors.
4. 4.
   Pour in the beef or vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 1 hour, or until the meat is tender.
5. 5.
   Tear the naan bread into small pieces and add them to the pot. Stir gently to ensure the bread is evenly coated with the broth and spices. Cook for an additional 10 minutes, allowing the bread to absorb the flavors.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the pot from heat and let it sit for a few minutes to allow the flavors to meld together.
8. 8.
   Serve the Hazaragi Chakhchoukha hot, garnished with fresh cilantro and parsley. Accompany with a side of yogurt and lemon wedges for a tangy twist.

Treat your ingredients with care...

• Naan bread — If you can't find naan bread, you can substitute it with pita bread or any other flatbread of your choice. Just make sure to tear it into small pieces before adding it to the dish.

Tips & Tricks

• For an extra burst of flavor, you can add a pinch of saffron threads to the broth while simmering.
• If you prefer a spicier version, you can add a chopped chili pepper or a dash of chili powder to the spice mixture.
• To save time, you can use pre-made naan bread instead of making it from scratch.

Serving advice

Hazaragi Chakhchoukha is traditionally served family-style, with everyone gathering around a large platter. Encourage your guests to tear off pieces of naan bread and soak them in the flavorful broth. Serve with a side of yogurt and lemon wedges for a refreshing contrast.

Presentation advice

To present Hazaragi Chakhchoukha beautifully, arrange the torn naan bread pieces in the center of a large serving platter. Place the tender meat and aromatic broth on top of the bread, allowing it to soak in. Garnish with a generous amount of fresh cilantro and parsley for a pop of color.