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Algerian Mushroom and Tomato Chakhchoukha Recipe
Shadush Sachiska

Algerian Mushroom and Tomato Chakhchoukha Recipe

Rich mushroom & tomato sauce over steamed flatbread—cozy, spicy Algerian chakhchoukha!
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Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 50 minutes
Servings: 4 Servings
Course: Uncategorized
Cuisine: North African
Calories: 268
Ingredients Method Notes

Ingredients
  

  • ¼ cup fresh parsley chopped
  • ½ cup fresh cilantro chopped
  • ½ tsp cayenne pepper or harissa adjust to taste
  • ½ tsp ground coriander
  • 1 large onion finely chopped
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 2 tbsp tomato paste
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 500 g 1 lb cremini or button mushrooms, sliced
  • 6 pieces Algerian flatbread kesra, msemen, or thick pita
  • 800 g 28 oz ripe tomatoes, chopped (or 2 cans crushed tomatoes)
  • Salt & black pepper to taste

Method
 

  1. Prep the mushrooms! Clean and slice the mushrooms into thick pieces—they’ll shrink a lot while cooking so don’t slice them too thin.
  2. Sauté the aromatics! Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and cook 5–6 minutes until soft and golden.
  3. Add garlic & spices! Stir in minced garlic, cumin, paprika, coriander, and cayenne/harissa. Cook for 1 minute until fragrant—your kitchen will smell amazing!
  4. Build the sauce! Add tomato paste and cook 1–2 minutes, then pour in the chopped tomatoes (with their juice). Season with salt and black pepper.
  5. Simmer the base! Bring to a gentle simmer and cook 10 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.
  6. Add the mushrooms! Stir in the sliced mushrooms and cook 8–10 minutes until tender and the sauce has thickened nicely.
  7. Finish with herbs! Stir in most of the chopped cilantro and parsley—save some for garnish. Taste and adjust salt, pepper, or spice level.
  8. Steam the bread! While the sauce finishes, tear the flatbread into bite-sized pieces. Place in a steamer basket over boiling water for 5–7 minutes until soft and fluffy.
  9. Assemble the magic! Divide the warm, steamed bread pieces among serving bowls or plates.
  10. Top and enjoy! Generously spoon the hot mushroom-tomato sauce over the bread. Garnish with reserved fresh herbs and a drizzle of olive oil. Dig in while it’s warm and savor every comforting, flavorful bite!

Notes

  • Traditional chakhchoukha uses Algerian flatbread (kesra or msemen)—any sturdy flatbread works well.
  • This dish is naturally vegan and gluten-free if using gluten-free bread.
  • The sauce gets even better the next day—perfect for leftovers!