Algerian Rechta (Chicken with Homemade Noodles)

About This Recipe

Rechta is one of Algeria's most refined dishes — a delicate white wheat noodle, handmade and steamed rather than boiled, served with a light, golden chicken and chickpea broth. The noodles have a unique texture from being steamed: silky and slightly toothsome. This dish is served at celebrations across Algeria, particularly at the traditional women's gathering of the 'Aïchoura', and requires skill and patience to make well.

Ingredients

Serves 6

• 3 cupsfine semolina or flour
• 1 cupwater (for noodles)
• 1 tspsalt (for noodles)
• 1 wholechicken, cut into pieces
• 1 canchickpeas, drained
• 1 largeonion
• 1/4 tspsaffron
• 1 tspcinnamon
• 1 tspsalt
• 4 tbspbutter
• 1 cupbuttermilk or lben (fermented milk)

Instructions

1. 1

   Make the noodle dough

   Mix semolina, salt, and water gradually to form a stiff dough. Knead 10 minutes. Rest 30 minutes covered.

2. 2

   Roll and cut noodles

   Roll dough thin (2mm). Cut into long, thin strips (1–2mm wide) using a sharp knife or pasta cutter. Toss with flour to prevent sticking.

3. 3

   Steam the noodles

   Steam noodles over simmering water for 15 minutes. Remove, drizzle with a little cold water, rub apart, and steam again for 10 minutes. Toss with butter.

4. 4

   Make the chicken broth

   Simmer chicken with onion, saffron, cinnamon, salt, and enough water to cover for 45 minutes. Add chickpeas for the last 15 minutes.

5. 5

   Serve

   Mound noodles in a large serving dish. Arrange chicken and chickpeas on top. Ladle hot broth over. Serve lben (buttermilk) separately to pour over individual portions.

Variations

• •

  Use lamb instead of chicken

• •

  Add turnips and carrots to the broth

• •

  Drizzle smen (aged butter) over before serving

Storage

Store noodles and broth separately. Noodles keep 2 days; broth 4 days.

Frequently Asked Questions