Entree: Algeria – Constantine & East – رشتة ➤ Rechta (Hand-cut semolina noodles served with a spiced meat and chickpea stew)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr

Additional 30 min

Total 2 hrs 15 min

Ingredients

- Noodles:
  - 2 cups (260 g) fine semolina (rghifa or fine durum semolina)
  - 1 cup (125 g) all-purpose flour
  - 1 tsp (5 g) fine salt
  - 1 1/4 cups (300 ml) warm water, plus extra as needed
  - 1 tbsp (15 ml) olive oil
- Stew:
  - 1 lb (450 g) bone-in chicken pieces (thighs and drumsticks) or 1 lb (454 g) lamb pieces, trimmed
  - 2 tbsp (30 ml) olive oil
  - 1 large onion, finely chopped (about 8 oz / 225 g)
  - 2 cloves garlic, minced
  - 1 tsp (4 g) ground cumin
  - 1 tsp (4 g) ground coriander
  - 1/2 tsp (2 g) ground cinnamon
  - 1/2 tsp (2 g) ground turmeric or a pinch of saffron threads soaked in 2 tbsp (30 ml) warm water
  - 1/2 tsp (2 g) paprika
  - 1 cup (240 ml) crushed tomatoes or tomato puree
  - 3 cups (720 ml) water or low-sodium broth
  - 15 oz (425 g) can chickpeas, drained and rinsed
  - Salt and black pepper to taste
- Finish and garnish:
  - 3 tbsp (45 g) unsalted butter
  - 1/4 tsp (1 g) ground cinnamon for dusting
  - Fresh chopped parsley for garnish

Instructions

1. Make the dough: In a large bowl whisk semolina, flour and salt. Add warm water and olive oil gradually, mixing until a firm but pliable dough forms. Knead 6–8 minutes until smooth. Cover and let rest 30 minutes.
2. Prepare the stew base: In a large pot heat 2 tbsp olive oil over medium heat. Sauté onion until soft, 6–8 minutes. Add garlic and spices (cumin, coriander, cinnamon, turmeric/saffron, paprika) and cook 1 minute until fragrant. Add chicken or lamb, brown lightly on all sides.
3. Simmer the stew: Add crushed tomatoes and 3 cups water or broth. Bring to a simmer, cover and cook until meat is tender (chicken 30–40 minutes, lamb 45–60 minutes). Add chickpeas during the last 10–15 minutes. Adjust salt and pepper.
4. Roll and cut rechta: Divide rested dough into 4 pieces. Keep pieces covered to prevent drying. Roll each piece very thin on a lightly floured surface (aim for 1–2 mm thickness). Dust with flour, roll loosely like a jelly roll, and slice into thin ribbons (about 1/8–1/4 inch / 3–6 mm). Unfurl ribbons and let dry slightly on clean cloths.
5. Cook noodles: Bring a large pot of salted water to a boil. Cook noodles in batches 2–3 minutes until tender but al dente. Drain and toss lightly with 1 tbsp olive oil to prevent sticking.
6. To serve: Place a portion of cooked rechta on a serving platter. Arrange meat pieces and chickpeas over the noodles and ladle hot stew broth over everything so noodles are moistened but not soupy. Dot with small pieces of butter, sprinkle ground cinnamon and chopped parsley.
7. Traditional finishing: For special serving, melt butter until browned slightly and pour over the assembled dish for extra aroma. Serve hot with lemon wedges on the side if desired.