Signature Dish · Torn Bread in Sauce
Chakhchoukha (Dfer)
Photo: Xufanc / Wikimedia Commons · CC BY-SA 3.0
In Constantine's dfer version, the dough is pinched into tiny pieces about the size of a fingernail, dfer meaning 'nails', instead of being torn from a flatbread.
Chakhchoukha is made from rougag, thin semolina flatbreads cooked on a griddle, torn into small pieces and steamed, then soaked in a rich, spiced tomato-based lamb sauce with chickpeas and butter.
Why it's made this way: It's one of eastern Algeria's defining festive dishes, with strong local versions in Constantine, Biskra and the Aurès, served at weddings, births and family gatherings.
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