Chakhchoukha or chekhechoukha (Arabic: شخشوخة) is a traditional Algerian dish made from torn or rolled pieces of cooked semolina dough that are served in a tomato-based sauce.

[1] The dish is typically made by boiling the semolina dough in salted water until it is cooked and then rolling it into small balls or tearing it into bite-sized pieces.

The tomato-based sauce for chakhchoukha is typically made from a mixture of onions, garlic, tomatoes, and spices such as cumin, paprika, and harissa.

[2] Chakhchoukha is often served with meat, such as lamb or beef, which is cooked separately and then added to the dish along with chickpeas or other vegetables such as carrots or turnips.

The main spices used for the stew are dried red chillies, caraway, ras el hanout, black pepper and cumin.