Chakhchoukha recipe

In a large mixing bowl, combine flour and salt. Add an egg and water to the bowl and mix until the dough comes together.

Knead the dough for about 10 minutes until it becomes smooth and elastic. Divide the dough into small pieces and roll each piece into a thin, rope-like shape.

Break each piece of dough into small pieces, about the size of a marble. Bring a large pot of salted water to a boil.

Add the pasta pieces to the boiling water and cook for about 5-7 minutes, or until they are tender. Drain the pasta and set it aside.

In a large pot, heat the olive oil over medium heat. Add onions and garlic, and sauté until they are tender and fragrant.

Add diced tomatoes, bell peppers, and spices to the pot, and cook for a few minutes until the vegetables are soft. Add enough water to the pot to cover the vegetables and bring the mixture to a boil.

Add meat cubes to the pot. Reduce the heat to low and simmer the broth for about 1 hour or until the meat is tender.

Once the meat is cooked, remove it from the pot and set it aside. Add the cooked pasta to the pot, and use a fork to break it into small pieces.

Allow the pasta to soak up the flavorful broth for about 5-10 minutes. While the pasta is soaking, cook the vegetables.

Heat a small amount of olive oil in a large pan over medium heat. Add the vegetables to the pan and cook for a few minutes until they are tender.