Chakhchoukha

Instructions

1. Brown the lamb pieces in olive oil over high heat until golden on all sides.
2. Add the sliced onions, crushed garlic and tomato paste. Fry for 5 minutes, stirring.
3. Add the spices and the diced tomatoes, then cover with water to just above the meat. Simmer gently for 1 hour.
4. Meanwhile, make the flatbreads: mix the medium semolina, salt and lukewarm water until you get a soft dough. Shape into balls, flatten them into thick discs and cook them dry in a hot pan, 3 to 4 minutes per side.
5. Add the carrots, turnip and potato in pieces to the broth, then 20 minutes later the zucchini.
6. Crumble the cooked flatbreads into a large deep dish and moisten them with a ladle of broth.
7. Arrange the meat and vegetables over the flatbreads, pour over the remaining broth and sprinkle with chopped coriander before serving.