Entree: Algeria – Central Culinary Region – تليتلي ➤ Tlitli (Small semolina pasta pearls served in a spiced lamb and chickpea tomato broth)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 20 min

Total 2 hrs

Ingredients

- 1.5 lb (680 g) lamb shoulder, cut into 1-inch pieces
- 1 cup (200 g) dried chickpeas, soaked overnight and cooked (about 2 cups cooked)
- 1 large onion, finely chopped, about 8 oz (225 g)
- 4 cloves garlic, minced, about 12 g
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) tomato paste
- 1 can 14 oz (400 g) crushed tomatoes
- 6 cups (1.4 L) lamb or beef stock, hot
- 1 cinnamon stick
- 1 tsp (2 g) ras el hanout or 1 tsp (2 g) ground cumin + 1/4 tsp ground turmeric
- Pinch saffron threads (optional)
- Salt 1.5 tsp (8 g) and black pepper 1 tsp (2 g), adjust to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish
- For tlitli pasta:
  - 2 cups (340 g) fine semolina
  - 1/2 tsp (3 g) salt
  - 1 tbsp (14 g) unsalted butter, melted
  - 3/4 cup (180 ml) warm water, plus more to adjust
  - 1 large egg (optional, helps bind in home kitchens)
- 2 tbsp (30 ml) butter or olive oil to finish

Instructions

1. Begin the broth: heat 2 tbsp olive oil in a large heavy pot over medium heat. Add lamb pieces and brown in batches until well colored; remove and set aside.
2. In the same pot add chopped onion and cook until soft and golden, 6–8 minutes. Add garlic and cook 30 seconds more. Stir in tomato paste and cook 2 minutes to deepen flavor.
3. Return lamb to the pot. Add crushed tomatoes, hot stock, cinnamon stick, ras el hanout (or spices), saffron if using, salt and pepper. Bring to a simmer, cover and cook gently 45–60 minutes until lamb is tender. Add cooked chickpeas for the last 15 minutes of simmering.
4. While the stew simmers, make the tlitli pasta: combine semolina and salt in a bowl. Stir in melted butter and beaten egg (if using). Gradually add warm water while stirring to form a thick, pliable dough that holds together but is not sticky.
5. Form tiny pellets: pinch off a small piece of dough and roll between palms into pea- to marble-sized grains, or use your thumb to scrape tiny gnocchi-like pellets into a tray dusted with semolina. Spread in a single layer to dry briefly, about 15–20 minutes.
6. When the stew is nearly ready, bring a separate wide pot of salted water to a boil. Add the semolina pearls in batches and cook 2–4 minutes until tender (fresh-made tlitli cooks quickly). Drain and toss with a little butter or oil to keep from sticking.
7. To serve, ladle stew with lamb and chickpeas into bowls and add a generous portion of tlitli pasta so it soaks up the broth. Garnish with chopped parsley and serve with warm flatbread.
8. Tlitli pasta can be made ahead and dried slightly; store broth and pasta separately and combine when reheating.