Algerian torn flatbread with lamb stew (Chakhchoukha)

1. Rub the semolina with the salt and olive oil, then gradually add enough water to make a soft, non-sticky dough; knead for 10 minutes and rest for 20 minutes.

2. Divide the dough into 6 pieces, roll each into a thin sheet about 2 mm thick and cook in a dry, hot frying pan (or griddle) for 2-3 minutes per side until spotted with brown; once cool, tear into small, fingernail-sized pieces.

3. For the stew, dice the lamb and fry it in the olive oil with the finely chopped onion for 5 minutes; add the crushed garlic, ras el hanout, chilli powder and passata and stir for 2 minutes.

4. Pour in the water, season with salt and pepper and simmer covered for 60 minutes; add the drained chickpeas for the last 15 minutes.

5. Steam the torn flatbread pieces over the stew for 10 minutes (or pour hot sauce over them in a bowl and leave covered for 5 minutes) to soften them.

6. Pile the bread pieces on a platter, pour plenty of the spicy sauce over and top with the meat and chickpeas.

Tip: Chakhchoukha is the festive dish of eastern Algeria, especially Biskra and Constantine, first cooked by Saharan shepherds. The bread pieces soak up the red sauce like dumplings. If you're in a hurry, tear up ready-made lavash or tortillas, although the traditional semolina bread holds its shape better.