Rechta

Name: Rechta
Yield: 3 servings
Cuisine: Algerian
Ingredients: 500g fine semolina flour, for the noodles; Water and a pinch of salt, to form the dough; 1 whole chicken, cut into pieces; 2 large onions, finely chopped; 200g dried chickpeas, soaked overnight; 3 tablespoons vegetable oil or smen (fermented butter); 1 teaspoon black pepper; 1 teaspoon ground cinnamon; 3 cloves garlic, minced; 1 teaspoon ground coriander; 3 medium turnips, peeled and halved; Salt, to taste

رشتة/RRESH-ta/

About this dish

Rechta is a traditional Algerian dish consisting of fine, flat handmade noodles served with a rich, lightly spiced white broth of chicken and chickpeas, often flavored with turnips, onions, and warming spices such as cinnamon and black pepper.

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Ingredients

🌾500g fine semolina flour, for the noodles

💧Water and a pinch of salt, to form the dough

🍗1 whole chicken, cut into pieces

🧅2 large onions, finely chopped

🫘200g dried chickpeas, soaked overnight

🫚3 tablespoons vegetable oil or smen (fermented butter)

🫚1 teaspoon black pepper

🌿1 teaspoon ground cinnamon

🧄3 cloves garlic, minced

🌱1 teaspoon ground coriander

🥕3 medium turnips, peeled and halved

🧂Salt, to taste

Method

Serves 3

Prepare the rechta noodles by mixing the semolina flour with a pinch of salt and enough water to form a smooth, firm dough. Knead well, then rest for 30 minutes covered with a cloth.

Roll the dough out thinly on a lightly floured surface and cut into very fine, narrow strips. Spread the noodles out and allow them to dry slightly before cooking.

In a large heavy pot, heat the oil or smen over medium heat. Add the chopped onions and cook gently until softened and translucent, about 8–10 minutes.

Add the chicken pieces, garlic, black pepper, cinnamon, and coriander to the pot. Stir to coat the chicken in the aromatics and cook for a few minutes until lightly colored.

Drain the soaked chickpeas and add them to the pot along with enough water to cover generously (about 1.5 litres). Bring to a boil, then reduce the heat and simmer, partially covered, for about 45 minutes.

Add the turnip pieces to the broth and continue simmering for a further 20–25 minutes, until the chicken is fully cooked, the chickpeas are tender, and the turnips are soft. Adjust seasoning with salt.

Steam or gently cook the dried rechta noodles in a couscoussier or steamer basket set over the simmering broth for 15–20 minutes, turning once, until cooked through and tender.

To serve, arrange the noodles in a large deep serving dish, ladle the broth generously over them, and top with the chicken pieces, chickpeas, and turnips. Serve immediately while hot.

✓ What Makes it Authentic

Rechta is closely associated with the cuisine of Algiers and the surrounding northern regions of Algeria, where it holds a cherished place as a celebratory and festive dish. It is commonly prepared for special occasions, family gatherings, and religious holidays, and is widely regarded as a symbol of Algerian culinary heritage. The dish is particularly known for its delicate, freshly made noodles, which distinguish it from pasta-based dishes influenced by later culinary traditions.

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