Entree: Algeria – Oran & West – تليتلي ➤ Tlitli (Small hand-rolled semolina pasta served with a rich meat and chickpea tomato sauce)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr

Additional 10 min

Total 1 hr 30 min

Ingredients

- 2 cups (320 g) fine semolina (durum)
- 1/2 cup (120 ml) warm water, plus more as needed
- 1 tsp (5 ml) olive oil for the dough
- 1 tsp (5 g) salt for dough
- 2 tbsp (30 ml) olive oil for cooking
- 1 lb (454 g) lamb shoulder, boneless, cut into 1-inch (2.5 cm) pieces
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 6 g)
- 2 cups (480 ml) crushed tomatoes
- 6 cups (1.4 L) chicken or lamb broth (or water)
- 1 cup (200 g) cooked chickpeas, drained (or 1/2 cup dried soaked and cooked)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground cinnamon
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) olive oil for browning meat
- Fresh parsley, chopped, for garnish
- Lemon wedges for serving

Instructions

1. Make the tlitli dough: in a bowl combine semolina, 1 tsp salt, 1/2 cup warm water and 1 tsp olive oil. Mix until a stiff, slightly crumbly dough forms; add a little more water if needed. Let rest 10 minutes.
2. Form the tiny pasta: take small pinches of dough and roll between damp palms to form pea-sized pellets or tiny ovals. Spread on a tray dusted with additional semolina to prevent sticking.
3. In a large pot heat 2 tbsp olive oil over medium-high. Brown the lamb pieces in batches until seared on all sides; remove and set aside.
4. In the same pot add chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook 1 minute more.
5. Return lamb to the pot, add crushed tomatoes, broth, cumin, paprika, cinnamon, salt and pepper. Bring to a simmer, cover and cook gently 45–60 minutes until lamb is tender.
6. Add cooked chickpeas to the sauce and adjust seasoning. If the sauce is very thin, simmer uncovered to concentrate flavors.
7. Meanwhile, bring a separate large pot of salted water to a rolling boil. Drop tlitli pellets in batches and cook 2–4 minutes until they float and are tender. Remove with a slotted spoon into a bowl.
8. To serve, place cooked tlitli into shallow bowls and ladle hot lamb and chickpea sauce over them so the pasta soaks the broth. Garnish with chopped parsley and serve with lemon wedges.