For the bread: 4 cups of semolina; 2 cups of water; 1 tsp of salt

For the stew: 1 kg of lamb (cut into pieces); 1 large onion (finely chopped); 2 cloves of garlic (minced); 2 tbsp of olive oil; 2 large tomatoes (peeled and chopped); 1 tbsp of tomato paste; 1 tsp of cumin; 1 teaspoon of paprika; salt and pepper to taste; 2 cups of water (or chicken stock); 2 zucchinis (cut into chunks); 2 capcicums, bell peppers (cut into chunks); and 2 carrots (cut into chunks).

• To make the bread, in a bowl, mix the semolina, water and salt until a dough forms. Roll out it into a thin layer and cut it into small squares and bake them on a lined baking sheet in a tray for 10-15 min at 160-180^oC, until t crispy and golden.
• In a clay pot with lid, heat the olive oil, add the onion and garlic, and sauté all. Then add the meat to brown all sides, and add the tomatoes, tomato paste, and spices, and add the water (or stock) to the pot, followed by the vegetables.
• After closing the lid, cook it in the wood fired oven for 1-2 hours at 160-180^o
• To serve, place some of the baked bread squares and ladle the stew over top.

Hints and Comments

• Note that “Moroccan Tagine” and “Tunisian Tagine” are somehow similar, the stew-like dish, as both cooked in the Tagine (Tajine), the conical and earthenware pot with a conical lid. The Moroccan Tagine may include a mix of lamb, chicken or fish, vegetables and a variety of aromatic herbs and spices. The Tunisian version is more like a quiche or Italian frittata and often includes layers of vegetables, usually lamb or chicken, and a beaten egg mixture, all baked until set.

In Algeria, “Chakhchoukha” is quite popular, which is a combination of torn pieces of semolina based flatbread mixed with a stew of meat and vegetables, flavored with a variety of North African spices.