Algerian homemade noodles in a white chicken and chickpea stew with turnips — a delicate and comforting celebration dish.
Rechta is one of Algeria's most refined dishes — thin homemade noodles made from semolina flour, served in a milky-white chicken and chickpea broth fragrant with cinnamon, pepper and coriander. Unlike the red tomato-based Algerian stews, rechta is a white dish of great elegance, served at celebrations and family feasts. The noodles are steamed twice like couscous, giving them a delicate, bouncy texture.
Serves 6
Combine semolina, water and salt. Knead until smooth. Roll very thin and cut into fine noodles. Dry on a cloth for 30 minutes.
Steam noodles in a couscousière or colander over simmering water for 20 minutes. Fluff and steam again for 10 minutes.
Fry onions until soft. Add chicken, cinnamon, coriander and white pepper. Add stock, chickpeas and turnips. Simmer 60 minutes until chicken is tender.
The broth should be aromatic and slightly creamy from the chicken fat. Season well.
Mound noodles on a large platter. Ladle stew over the noodles, ensuring all elements are distributed. Serve with the remaining broth on the side.
The double-steaming of noodles gives them a bouncy, non-sticky texture — don't skip it.
The white colour of the stew is important — avoid tomatoes, which are not traditional.
Turnips are essential for the authentic flavour of rechta.
Add a handful of raisins to the stew for a sweet-savoury version.
Use store-bought dried thin noodles (vermicelli) if making noodles is too time-consuming.
Noodles and stew keep separately for 3 days. Reheat stew gently.
Rechta is considered the most refined dish of Algerian cuisine and is always made for weddings and important celebrations in the capital Algiers and the northern coastal regions.
Yes — thin vermicelli or angel hair pasta, steamed (not boiled) to avoid stickiness, gives a reasonable approximation.
Per serving · 6 servings total
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