Rechta

About This Recipe

Rechta (رشتة) is one of Algeria's most beloved traditional dishes and bears the distinction of being one of the few truly indigenous Algerian pasta preparations, pre-dating Italian pasta's influence in the region. Extremely fine white noodles — made from semolina dough, dried and broken into 3–4cm lengths — are steamed above a rich, golden broth of chicken, chickpeas and turnips flavoured with cinnamon, ras el hanout and a generous amount of butter. The noodles are served piled on a large platter, the chicken and vegetables arranged on top and the fragrant broth poured over at the table. Rechta is deeply associated with Algerian cultural identity — it is the dish served at celebrations in Algiers and the northern coastal cities, and every family has its own cherished version.

Ingredients

Serves 4

• 1 kgwhole chicken(cut into pieces)
• 300 grechta noodles or thin vermicelli(broken into 4cm lengths)
• 240 gcanned chickpeas(drained)
• 3 mediumturnips(peeled and quartered)
• 1 largeonion(finely grated)
• 60 gunsalted butter(divided)
• 1 teaspoonras el hanout
• 1 teaspoonground cinnamon
• 0.5 teaspoonground white pepper
• 0.5 teaspoonground ginger
• 0.5 teaspoonground turmeric
• 1.2 litreswater or chicken stock
• 1 teaspoonsalt

Instructions

1. 1

   Build the broth

   In a large pot, melt half the butter over medium-high heat. Add the grated onion and cook for 5 minutes until softened. Add the ras el hanout, cinnamon, white pepper, ginger and turmeric and stir for 1 minute. Add the chicken pieces and turn to coat in the spices. Pour in the water or stock, add the salt and bring to a boil.

2. 2

   Simmer the chicken

   Skim any foam from the surface. Reduce heat to a gentle simmer. Cover and cook for 35 minutes.

3. 3

   Add chickpeas and turnips

   Add the chickpeas and turnips to the pot. Continue simmering uncovered for 25–30 minutes until the turnips are completely tender and the broth is fragrant and slightly reduced.

4. 4

   Steam the noodles

   Season the noodles with a pinch of salt and toss with 1 tablespoon of the remaining butter. Place in a sieve or couscoussier basket set over the simmering broth. Cover and steam for 15–20 minutes, turning the noodles halfway through, until soft and cooked through. Toss with the remaining butter.

   If rechta noodles are unavailable, thin vermicelli broken into short lengths and briefly soaked in warm salted water is a good substitute.

5. 5

   Assemble and serve

   Mound the buttered noodles on a large deep platter. Arrange the chicken pieces, chickpeas and turnips over the noodles. Ladle the hot broth generously over everything. Serve immediately with extra broth in a jug at the table.

Variations

• •

  Rechta can also be made with lamb instead of chicken, with a longer braise time of 90 minutes.

• •

  Some Algerian cooks add a handful of blanched almonds as a garnish for weddings and celebrations.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Store noodles, chicken and broth separately in the fridge for up to 3 days. Reheat gently with extra broth to restore moisture.

Frequently Asked Questions