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Authentic Rechta Recipe
Algiers, Algeria
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Introduction & history
Rechta is a traditional Algerian dish particularly popular in the capital, Algiers, and surrounding regions. It consists of thin, homemade noodles (also called rechta) that are typically served with a savory stew made of chicken or lamb and a selection of vegetables. Traditionally, the vegetables used in rechta are chickpeas and turnips, but zucchini, potatoes, and carrots are also often included. The stew is often flavored with spices like pepper, cinnamon, and sometimes ras el hanout, creating a rich and aromatic broth called marga. The noodles are made from simple dough (usually semolina, water, and salt) and rolled out very thinly. They resemble thin, flat linguine and can be labor-intensive to prepare, so they’re often reserved for special occasions and family gatherings. The noodles are typically steamed multiple times to achieve a delicate texture before being served. Once the stew is ready, the noodles are placed on a large communal platter (or individual ... Read more
Cooking tips
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noodles
Traditionally, the noodles are made with semolina but can be made with only wheat flour or a mix of wheat flour and semolina. The noodles are steamed, not cooked. -
variations
Rechta can be made with chicken or lamb. Traditionally, when it comes to vegetables, chickpeas and turnips are used, but often, one can find zucchini, potatoes, and carrots used for making rechta. There is also a version with tomato sauce. Different spices can be used.
Rechta
PREP 45min
COOK 1h
RESTING 3h
READY IN 4h 45min
The following recipe gives instructions on how to prepare rechta the traditional way. In this case, it's chicken rechta, and includes chickpeas, turnips, potatoes, and zucchini, as well as cinnamon, pepper, and ras el hanout for seasoning. The instructions for homemade rechta noodles are also included.
Ingredients
RECHTA NOODLES
500g (1.1 lbs) semolina
1⁄2 tsp salt
water
cornflour, to aid rolling out
1 tbsp ghee (smen)
MARGA (SAUCE)
1 1⁄2 kg (3.3 lbs) chicken pieces
2 onions, finely chopped
1 garlic clove, minced
1 tbsp sunflower oil or 1 tbsp vegetable oil
180g (1 cup) tinned chickpeas
1⁄4 tsp black pepper
2 1⁄4 tsps ras el hanout spice mix
1 L (4 cups) water
1 tsp cinnamon
500g (1.1 lbs) long turnips, cut into 6ths lengthways
250g (8.8 oz) potatoes, quartered
250g (8.8 oz) zucchini, cut into 6ths lengthways
1 1⁄2 tsps salt
Preparation
Step 1/7
Mix semolina with salt in a large bowl, then add lukewarm water in batches until you get a dough that feels as soft as your earlobe. Knead for 5-10 minutes.
Step 2/7
Place the dough in a plastic bag and rest for 1-2 hours. After that time has passed, quarter the dough and shape each piece into a ball. Cover them and rest for 15-20 minutes.
Step 3/7
Dust the dough and the working surface with cornflour. Roll out to a long strip. Pass each piece of dough through a pasta machine until 1 mm thick. Then, cut it into noodles and rest for 20 minutes.
Step 4/7
Generously spread the bottom of a couscoussier or a steamer with oil. Cook the pasta for 15 minutes, then mix it with ghee.
Step 5/7
In a pressure cooker, heat the oil and sauté the onion, garlic, and chicken with the spices. Cook for an additional 10 minutes over medium heat. Add the vegetables and chickpeas, then pour in the water. Season to taste and close the pressure cooker. Cook for half an hour, or until the chicken and vegetables are tender.
Step 6/7
If you're not using a pressure cooker, cook for about 1 hour. Add the chickpeas in the last 20 minutes of cooking.
Step 7/7
To serve, place the rechta noodles on a large serving dish (or plate individually if preferred). Ladle about half of the marga (sauce) over the noodles, then place the meat and vegetables on top, arranging them evenly.
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