Entree: Algeria – Oran & West – رشتة ➤ Rechta (Hand-cut semolina noodles served with a spiced lamb and chickpea stew)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr 50 min

Total 2 hrs 20 min

Ingredients

- Noodles (Rechta):
  - 2 cups (320 g) fine semolina
  - 1 cup (120 g) all-purpose flour
  - 1 tsp (6 g) salt
  - 3/4–1 cup (180–240 ml) warm water, as needed
  - 1 tbsp (15 ml) olive oil
- Stew:
  - 2 lb (900 g) lamb shoulder, cut into 1–1½ inch pieces
  - 2 tbsp (30 ml) olive oil
  - 2 medium onions, finely chopped (about 12 oz / 340 g)
  - 3 cloves garlic, minced
  - 1 tsp (2 g) ground cumin
  - 1 tsp (2 g) sweet paprika
  - 1/2 tsp (1 g) ground cinnamon
  - 1/2 tsp (1 g) ground turmeric or a pinch of saffron threads
  - 1 tsp (6 g) salt, adjust to taste
  - 1/2 tsp (2 g) black pepper
  - 1 cup (240 ml) crushed tomatoes
  - 4–5 cups (950–1200 ml) water or light broth
  - 1 1/2 cups (255 g) cooked chickpeas (or one 15 oz can, drained)
  - 1 bay leaf
- Finish & garnish:
  - 2 tbsp (30 g) butter or olive oil
  - 1/4 cup (35 g) toasted almonds or blanched almonds, sliced
  - 2 tbsp (8 g) chopped fresh parsley
  - Lemon wedges for serving

Instructions

1. Make the noodles and stew base: To make rechta dough, combine semolina, flour, and salt in a bowl, add olive oil and warm water gradually, kneading until a smooth, slightly firm dough forms; cover and rest 30 minutes. Meanwhile, heat 2 tbsp (30 ml) olive oil in a heavy pot, brown lamb pieces in batches, remove and set aside. In same pot sauté chopped onions until golden, add garlic and spices, cook 1–2 minutes, return lamb to pot, add crushed tomatoes, bay leaf and 4 cups (950 ml) water or broth; bring to simmer, cover and cook gently until lamb is tender, about 1–1½ hours. Add chickpeas during the last 20 minutes and adjust seasoning.
2. Shape noodles, finish dish and serve: Divide rested dough into portions, roll each very thin on a well-floured surface (dust with extra semolina or flour), cut into long narrow strips about 1/8–1/4 inch (3–6 mm) wide. Traditionally strips are dusted, left to dry slightly, then steamed briefly or boiled directly in the stew broth for 6–8 minutes until tender and infused with sauce. If boiling separately, cook in salted boiling water 2–3 minutes, drain and add to the lamb stew to finish cooking and absorb flavors for 5 minutes. Stir in butter or olive oil, transfer to a serving platter with noodles layered and stew spooned over. Sprinkle toasted almonds and chopped parsley, serve with lemon wedges.