Rechta Algéroise
A beloved dish from Algiers, Rechta Algéroise features delicate, homemade semolina noodles (rechta) served in a fragrant, light chicken or lamb broth infused with vegetables like carrots, turnips, and chickpeas. It's a celebratory dish often prepared for special occasions.
🧂 Ingredients
- 500 g Semolina flour(fine semolina for rechta)
- approx. 250 ml Water(for rechta dough)
- 1 tsp Salt(for rechta dough)
- 1 kg Chicken or lamb(cut into pieces)
- 2 medium Onions(grated)
- 3 medium Carrots(cut into chunks)
- 2 medium Turnips(peeled and cut into chunks)
- 200 g Chickpeas(soaked overnight or canned, drained)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 3 tbsp Vegetable oil or olive oil
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- to taste Salt
- to taste Black pepper
- 1 small Cinnamon stick
- 1/4 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Prepare the rechta noodles: In a bowl, combine semolina flour, salt, and gradually add water to form a firm dough. Knead for about 10 minutes until smooth. Cover and let rest for 30 minutes.
- 2
Roll out the dough thinly (about 1-2 mm thick). Cut into very thin strips, about 1-2 mm wide. You can use a knife or a pasta cutter. Dust with a little semolina to prevent sticking. Set aside.
- 3
In a large pot, heat oil over medium-high heat. Brown the meat pieces. Remove meat and set aside.
- 4
Add grated onions to the pot and sauté until softened. Add minced garlic and grated ginger, cook for another minute until fragrant.
- 5
Add coriander powder, turmeric powder, salt, pepper, and the cinnamon stick. Stir well.
- 6
Return the meat to the pot. Add the carrots, turnips, and chickpeas. Pour in enough water to cover the ingredients generously.
- 7
Bring the broth to a boil, then reduce heat to low, cover, and simmer for about 1 to 1.5 hours, or until the meat and vegetables are tender.
- 8
While the broth simmers, cook the rechta noodles. Bring a large pot of salted water to a boil. Add the rechta noodles and cook for about 5-7 minutes, or until al dente. Drain well and toss with a little oil to prevent sticking. You can steam them for a few minutes after boiling for a softer texture.
- 9
Taste the broth and adjust seasoning. Remove the cinnamon stick.
- 10
To serve, place a portion of cooked rechta noodles in a deep bowl. Ladle the hot broth with meat and vegetables over the noodles. Garnish with fresh chopped parsley.
💡 Pro Tips
- ✓Making rechta from scratch is labor-intensive but yields the best results. If short on time, you can sometimes find dried rechta in specialty stores.
- ✓Ensure the broth is light and flavorful; it should not be too heavy or oily.
- ✓The vegetables should be cooked until tender but not mushy.
- ✓Serve immediately to enjoy the texture of the noodles and the warmth of the broth.
🔄 Variations
- Some recipes include a small amount of tomato paste in the broth for color and depth.
- For a spicier version, add a pinch of cayenne pepper or serve with harissa.
- A vegetarian version can be made using vegetable broth and omitting the meat.