Chakhchoukha, chekhechoukha or chakhchoura is a dish of the Algerian cuisine, ea ten often on festive celebrations, especially popular in the Aurs

region. The dis h consists in tearing small pieces of Rougag (thin round flatbread) and mixing t hem with Marqa, a stew. Description[edit] Chakhchoukha is an originally Chaoui culinary speciality that has now extended t o other parts of Algeria. The word chakhchoukha comes from tacherchert, "crumbin g" or "tearing into small pieces" in the Chaouia language (mietter in French). Th is dish originated in the hearty food shepherds needed when they came back home on cold winter nights. Preparation[edit] The rougag or flat bread is made with fine semolina and, after baking, is torn b y hand into small pieces. When eating in individual plates, about two handfuls a re put in the plate and then the sauce or stew is poured on top. The marqa or stew consists of diced lamb cooked with spices, tomatoes, chopped o nions and chick peas. Often potatoes, zucchini, carrots and green peppers are ad ded to the mixture depending on the season, the area and the family. The main spices used for the stew are dried red chillies, caraway, ras el hanout , black pepper and cumin. There is a variant of this dish in Batna and nearby towns, like Barika, M'Sila a nd Biskra, that uses a different type of bread.