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Rechta (from Arabic reeshta, meaning “thread”) is a signature dish of Algiers and Blida, though it is enjoyed throughout Algeria with regional twists. Legend attributes rechta’s origin to medieval Persia and Andalusian Spain, where noodle and pasta dishes were common; Algerians adapted the concept into hand-rolled durum semolina noodles. In keeping with tradition, the pasta is made fresh at home: the dough is rolled paper-thin, then cut into broad ribbons and cooked until tender.
In Constantine and eastern Algeria, a tomato-vegetable version can be found: rechta in a hearty tomato sauce with carrots, onions, and parsley. But the Algiers version is distinguished by a delicate harmony of spices – a whisper of cinnamon and nutmeg – and by serving the chicken or lamb alongside the noodles. In any case, rechta is emblematic of celebration and hospitality. It is frequently served at weddings and on special religious holidays like Eid al-Adha. Guests and families often gather for rechta, with women of the house helping to roll the dough and children lining up the cooked noodles on a platter.
Rechta’s preparation is considered somewhat labor-intensive, so it is often reserved for festive meals rather than everyday dinners. The final touch is always special: the top is dusted with ground cinnamon or crushed toasted almonds, adding fragrance and a hint of sweetness. Rechta stands out among North African pasta dishes as a refined, celebratory comfort food.
4
servings60
minutes60
minutes600
kcalRechta consists of homemade semolina pasta served in a gently spiced chicken and turnip sauce. The noodles are rolled and cut into long, flat strips. The sauce is cooked with chicken and vegetables, seasoned with white pepper, cinnamon, and a light roux (flour-and-butter paste) for body. To serve, the noodles are layered on a dish and the saucy chicken and turnips are spooned over them. Garnishes of cinnamon and olives on top add texture and flavor. The result is a creamy-textured comfort dish that balances savory meat flavors with warm spices.
2 cups semolina flour (plus extra for dusting)
Pinch of salt
Water (enough to form a firm dough)
2 tbsp butter (or 1 tbsp butter + 1 tbsp olive oil)
1 onion, finely chopped
2 garlic cloves, minced
¼ tsp white pepper (or freshly ground black pepper)
¼ tsp ground cinnamon (plus extra for garnish)
1 whole chicken (about 800 g), cut into serving pieces
2 turnips, peeled and cut into chunks (or substitute parsnip)
½ cup chickpeas (optional)
Salt to taste
2 tbsp all-purpose flour (for roux)
1½ cups chicken broth or water
A few blanched almonds or green olives (for garnish)
Make the pasta dough: In a bowl, combine semolina and a pinch of salt. Gradually add water and knead until you form a firm, smooth dough. Let it rest, covered, for about 30 minutes.
Form the noodles: Divide the dough into portions. Roll each piece on a floured surface as thin as possible. Once very thin, roll it loosely like a scroll and slice crosswise into narrow strips. Unfurl the strips; dust lightly with flour to prevent sticking. Alternatively, use a pasta machine to roll the dough into thin sheets and cut into ribbons.
Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta ribbons and cook just until al dente (about 3–5 minutes). Drain and rinse under cool water. Toss the noodles gently in a bit of butter or oil to keep them separate. Arrange the noodles on a serving platter or on individual plates.
Prepare the sauce: In a saucepan, melt the butter and add onions. Sauté until translucent. Add garlic, white pepper, and cinnamon; toast briefly. Season the chicken pieces with salt and add them to the pan. Brown on all sides.
Add turnips: Stir in the turnip chunks and pour in enough broth to cover. Bring to a gentle simmer and cook for about 30 minutes, until the chicken is tender and turnips are cooked. If using chickpeas, add them during the last 5 minutes of cooking.
Make a roux (optional): In a small pan, melt a little butter and whisk in the flour to form a paste. Cook for a minute, then slowly stir this roux into the chicken stew to thicken slightly. Simmer 5 more minutes.
Combine and serve: Gently spoon the hot chicken and turnips over the noodles. Drizzle a little sauce over the pasta. Dust with a pinch of ground cinnamon. Garnish with almonds or olives. Serve rechta warm.
Nutrition Facts (approx. per serving) |
|
Calories | 600 |
Total Fat | 20 g |
Carbohydrates | 70 g |
Dietary Fiber | 8 g |
Protein | 30 g |
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