Algeria
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Ingredients (6)
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Method
Make a rich red sauce with the meat, chickpeas, onion and spices; the Sétif flavour leans slightly hot.
Tear the rougag sheets into pieces and moisten them with some of the sauce.
Arrange the pieces in a large dish and cover with the sauce and meat.
Serve hot; this dish is the pride of the Sétif province.
