Chakhchoukha

Make the flatbread dough

Mix the semolina, flour and salt, then work in warm water to form a soft, pliable dough.

Rest the dough

Cover the dough and let it rest before rolling.

Cook the flatbreads

Divide the dough, roll it into thin rounds, and cook each one on a hot, dry griddle until lightly speckled on both sides.

Brown the lamb

Heat the olive oil in a pot and brown the lamb with the onions and garlic.

Simmer the sauce

Stir in the tomato paste, ras el hanout and turmeric, add the water, and simmer until the lamb is tender and the sauce is rich.

Tear the bread

Tear the cooked flatbreads into small irregular pieces and spread them across a large serving platter.

Soak and serve

Ladle the hot lamb sauce and meat generously over the torn bread so it soaks in, then serve immediately.