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Loading...A beloved comfort dish from southern Algeria, this rustic stew pairs tender chunks of lamb and slow-simmered vegetables with torn semolina crepes that soak up the richly spiced broth. The crepes are layered in a shallow platter and topped with the fragrant sauce so each bite is steeped in flavor.
Prep Time30 mins
Cook Time75 mins
Total Time105 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 590 kcalCalories
- 24 gFat
- 7 gSaturated Fat
- 58 gCarbs
- 7 gFiber
- 8 gSugar
- 38 gProtein
- 820 mgSodium
- 940 mgPotassium
- 110 mgCalcium
- 5.5 mgIron
- 20 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the Semolina Crepes
- 2 cups fine semolina flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 3 tablespoons olive oil, plus extra for brushing
- 3/4 cup warm water, plus more if needed
For the Lamb Stew
- 2 pounds lamb shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon harissa paste, plus more to taste
- 2 teaspoons ras el hanout
- 1 teaspoon ground cumin
- 2 teaspoons sweet paprika
- 2 large ripe tomatoes, grated
- 1 cup cooked chickpeas, drained
- 2 carrots, peeled and cut into chunks
- 1 small turnip, peeled and cubed
- 2 small zucchini, cut into chunks
- 4 cups lamb or chicken stock
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped fresh cilantro
- Lemon wedges for serving
Directions
- Make the crepe dough: Whisk the semolina, all-purpose flour, and salt in a bowl. Stir in the olive oil and warm water, adding more water a tablespoon at a time until a soft dough forms. Knead on a lightly floured surface for 7 minutes until smooth and pliable. Cover and rest 30 minutes.
- Divide the rested dough into 6 equal balls. Roll each ball on a floured surface into a thin disc about 8 inches wide. Heat a dry skillet over medium heat and cook each crepe 2 to 3 minutes per side until pale golden with light brown spots. Stack the cooked crepes and keep covered.
- Brown the lamb: Heat the olive oil in a heavy pot over medium-high heat. Pat the lamb dry and brown in batches for 3 to 4 minutes per side without crowding. Transfer each batch to a plate as it finishes.
- Build the flavor base: Lower the heat to medium and add the onion to the same pot. Cook 5 to 6 minutes until softened and golden at the edges. Stir in the garlic and cook 1 minute, then add the tomato paste, harissa, ras el hanout, cumin, and paprika. Cook 2 minutes until the paste darkens and smells fragrant.
- Simmer the stew: Stir in the grated tomatoes and scrape up any browned bits from the pot. Return the lamb with its juices, add the stock, chickpeas, carrots, and turnip. Bring to a boil, reduce to a gentle simmer, cover, and cook 45 minutes until the lamb is tender.
- Add the zucchini and continue simmering uncovered for 15 more minutes, until the vegetables are tender and the sauce has thickened slightly. Season with salt, pepper, and extra harissa to taste.
- Assemble the dish: Tear the semolina crepes by hand into rough 2 to 3 inch pieces. Spread a generous layer in a wide shallow bowl or platter, then ladle the hot stew over the top so the bread is fully bathed in the sauce. Let it rest 5 minutes so the crepes absorb the broth.
- Sprinkle with chopped cilantro and serve immediately with lemon wedges for squeezing over the top.
Cook’s Notes
- Resting the semolina dough is essential: it allows the grain to fully hydrate so the crepes roll out thin without cracking.
- Tear the crepes by hand rather than cutting with a knife so the rough edges soak up more of the flavorful broth.
- For a vegetarian version, skip the lamb, double the chickpeas to 2 cups, add a chopped potato, and simmer the stew for 30 minutes.
- Serve the stew extra hot so the bread softens into a porridge-like layer underneath while the meat and vegetables stay on top.
- Traditional versions from the M'zab region are quite spicy; adjust the harissa to your taste for a milder or fierier result.
