Rechta Tlemcenia

About This Recipe

Rechta is the festive dish of Tlemcen, a Moorish-Andalusian city in north-west Algeria. The noodles are made fresh — semolina dough rolled into long flat ribbons, steamed in a couscoussier rather than boiled. Atop them goes a fragrant white broth (marqa beïda) of chicken thighs, chickpeas, sweet turnip, and the surprising backbone of Algerian cuisine: a healthy dose of ground cinnamon and white pepper. The dish is traditionally served at engagement parties, the bride's first morning, and the eve of Mawlid. The broth must be ivory-coloured — never browned — and the noodles must be glossy with smen (preserved butter). The contrast of cinnamon-sweet broth, tender root vegetables, and silky strands defines the dish.

Ingredients

Serves 6

• 500 gfine semolina (smida)
• 200 mlwarm water
• 1 tspsalt (for dough)
• 2 tbspolive oil (for steaming)
• 6skin-on chicken thighs
• 2 tbspsmen or unsalted butter
• 1 largeyellow onion, grated
• 2 tspground cinnamon
• 1 tspground white pepper
• 1/2 tspground ginger
• 1 pinchsaffron
• 200 gcooked chickpeas
• 2 mediumwhite turnips, peeled and quartered
• 1.5 Lhot water
• 1 small bunchfresh coriander, tied
• salt to taste

Instructions

1. 1

   Make rechta noodles

   Mound semolina on a board, mix in salt. Add water gradually, kneading 10 minutes to a firm dough. Rest 20 minutes. Roll into a thin sheet (1 mm) and cut into ribbons 3 mm wide. Toss with a tiny dusting of fine semolina to keep separate.

2. 2

   First steam

   Bring a couscoussier (or steamer pot) to a boil. Spread noodles in the basket and steam 15 minutes. Tip into a bowl, fluff with a wet hand, and let cool 5 minutes.

3. 3

   Build the marqa beïda

   In a wide pot, melt smen over medium-low heat. Add grated onion and chicken thighs; cook 5 minutes without browning — the broth must stay pale.

4. 4

   Spice the broth

   Add cinnamon, white pepper, ginger, saffron, and a generous pinch of salt. Stir 30 seconds to bloom. Pour over hot water.

5. 5

   Simmer with vegetables

   Add turnips, chickpeas, and the coriander bunch. Cover and simmer 35 minutes until chicken is tender and broth is fragrant.

6. 6

   Second steam

   Return rechta to the steamer for a second 15-minute steam, this time sprinkling the noodles lightly with broth halfway through so they drink in flavour.

7. 7

   Dress the noodles

   Toss the hot rechta with 2 tbsp smen and a ladle of the strained broth until silky.

8. 8

   Plate

   Mound rechta in a deep platter. Arrange chicken thighs, turnips, and chickpeas on top. Ladle a generous cup of broth over to moisten. Serve remaining broth in a small jug for the table.

Variations

• •

  Some Tlemcen families add small turnip-shaped meatballs alongside the chicken.

• •

  A spring version replaces turnip with broad beans and fresh peas.

• •

  Vegetarian: skip chicken, increase chickpeas, and start the broth with extra smen for depth.

Storage

Keep components separate up to 2 days. Refresh the noodles by re-steaming for 5 minutes; reheat broth gently — never boil hard or it clouds.

Frequently Asked Questions