Entree: Libya – الرشدة ➤ Rishda (Hand-cut semolina noodles served in a rich lamb and tomato broth)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Total 2 hrs 10 min

Ingredients

- 3 cups (420 g) fine semolina
- 1 cup (120 g) all-purpose flour
- 1 tsp (6 g) salt, for dough
- 3/4 cup (180 ml) warm water, plus more as needed
- 2 tbsp (30 ml) olive oil, for dough
- 1.5 lb (700 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) olive oil
- 1 large onion, roughly chopped, approx. 6 oz (170 g)
- 4 garlic cloves, minced, approx. 20 g
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (6 g) salt, for stew (adjust to taste)
- 3 tbsp (45 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 4 cups (960 ml) beef or lamb broth, plus extra for thinning if needed
- 1 bay leaf
- 2 tbsp (8 g) chopped fresh parsley, for garnish
- 1 tbsp (4 g) chopped fresh cilantro, for garnish (optional)

Instructions

1. Make the dough: in a large bowl combine semolina, flour, and 1 tsp salt. Stir in warm water and 2 tbsp olive oil, mixing until a stiff dough forms. Knead on a lightly floured surface 5–7 minutes until smooth. Cover and let rest 30 minutes.
2. Prepare the stew: heat 2 tbsp olive oil in a heavy pot over medium-high heat. Add lamb pieces and brown on all sides, 6–8 minutes. Remove and set aside.
3. In the same pot add chopped onion and sauté until translucent, 5–7 minutes. Add minced garlic, cumin, coriander, and pepper; cook 1 minute until fragrant.
4. Return lamb to pot, stir in tomato paste and cook 2 minutes. Add crushed tomatoes, 4 cups broth, bay leaf, and 1 tsp salt. Bring to a simmer, reduce heat to low, cover, and cook gently until lamb is tender, about 1 to 1¼ hours. Skim fat as needed.
5. While stew simmers, roll and cut noodles: divide rested dough into 4 portions. On a lightly floured surface roll each portion very thin (about 1/16 inch / 1.5 mm). Using a sharp knife, cut into long thin strips 1/4 inch (6 mm) wide to form rishda noodles. Toss strips lightly with a little flour to prevent sticking.
6. Poach noodles in broth: when lamb is tender, remove bay leaf. Bring stew to a gentle boil and add noodles in batches, stirring to prevent clumping. Cook 3–5 minutes until noodles are tender; add extra broth or water if mixture becomes too thick.
7. Adjust seasoning: taste and add salt and pepper as needed. Simmer 2 more minutes to allow flavors to meld.
8. Serve: ladle Rishda into bowls, garnish with chopped parsley and cilantro if using. Serve hot with extra broth on the side.