Entree: Algeria – Algiers & North Coast – رشتة ➤ Reshta (Semolina hand-cut noodles with lamb and chickpeas)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 1 hr 30 min

Additional 45 min

Total 2 hrs 15 min

Ingredients

- 2 cups (334 g) fine semolina
- 1 cup (125 g) all-purpose flour
- 1 tsp (5 g) salt
- about 1 cup (240 ml) warm water, more as needed to form a firm dough
- 2 tbsp (30 ml) olive oil, plus more for cooking
- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1–1½ in (2.5–4 cm) pieces
- 2 medium onions, finely chopped — about 8 oz (225 g)
- 3 cloves garlic, minced
- 1 tsp (4 g) ras el hanout or 1½ tsp (3 g) ground cumin + ½ tsp (1 g) ground coriander
- 1 cinnamon stick
- 1 tsp (5 g) ground turmeric
- 1 tbsp (16 g) tomato paste
- 4 cups (960 ml) water or low-sodium broth
- 1 cup (200 g) cooked chickpeas (or one 15-oz/425 g can, drained — about 1¼ cups)
- 1 tsp (5 g) salt, plus more to taste
- 1/4 tsp (0.5 g) ground black pepper
- 1/4 cup (60 ml) olive oil or melted butter for finishing
- 2 tsp (8 g) sugar (optional, to balance tomato)
- 1/4 cup (30 g) toasted almonds or pine nuts for garnish

Instructions

1. Make the rechta dough: combine semolina, flour and 1 tsp (5 g) salt in a bowl. Add warm water gradually, kneading until a firm, smooth dough forms, about 8–10 minutes. Coat dough lightly with 1 tbsp (15 ml) olive oil, cover and rest 30 minutes.
2. Meanwhile, heat 1–2 tbsp (15–30 ml) olive oil in a large pot over medium-high heat. Brown lamb pieces in batches, then set aside. In same pot, sauté onions until soft and translucent, about 8–10 minutes.
3. Add garlic, ras el hanout (or cumin and coriander), turmeric and cinnamon stick; cook 1–2 minutes until fragrant. Stir in tomato paste and cook 1 minute.
4. Return lamb to pot, add 4 cups (960 ml) water or broth, 1 tsp (5 g) salt and 1/4 tsp (0.5 g) pepper. Bring to a simmer, cover and cook gently until lamb is tender, about 1–1¼ hours. Add chickpeas during the last 20–30 minutes to heat through. Taste and adjust seasoning; add 1–2 tsp (5–10 ml) water and sugar if sauce is too tart.
5. While stew simmers, roll out rechta dough in portions: keep unused dough covered. On a lightly oiled surface, press or roll each portion very thin (to almost translucent), brushing with a little oil to prevent sticking. Fold or stack loosely and cut into thin strips about 1/8–1/4 in (3–6 mm) wide for traditional rechta.
6. Dust strips with a little semolina or flour to keep separate and let them rest 10–15 minutes. For convenience, you may cut wider and then separate before cooking.
7. Bring a large pot of salted water to a boil. Cook the noodle strips in batches 1–2 minutes until just tender (fresh semolina pasta cooks quickly). Remove with a slotted spoon and transfer to a bowl tossed with a little olive oil to prevent sticking.
8. To serve in the Algiers style, place cooked noodles on a serving platter and ladle lamb and chickpea stew over them so noodles finish absorbing sauce. Alternatively, gently fold the noodles into the pot of stew for a minute to marry flavors.
9. Drizzle with 1/4 cup (60 ml) olive oil or melted butter, sprinkle toasted almonds or pine nuts and serve hot.