🇩🇿 Algeria
Rechta
The dish of Algiers on Eid and the Mawlid: fine ribbons of dough steamed until light, sauced white with chicken, chickpeas, and turnip.
🔪 Prep: 30 min🔥 Cook: 60 min📈 Difficulty: Medium
Cooking for
6 people
✨ What makes it special
A cinnamon-scented white broth — never red — over steamed noodle ribbons, with chicken, chickpeas, turnips, and zucchini.
Ingredients
- 500 grechta noodles (fresh or dried)
- 1 chicken, cut in pieces
- 200 gcooked chickpeas
- 2 turnips, quartered
- 2 zucchini
- 1 onion, grated
- ½ tspcinnamon and black pepper
- 2 tbspsmen or butter
Method
- 1
Sweat the chicken with onion, cinnamon, and pepper — no tomato; the broth stays white.
- 2
Add water, chickpeas, and turnips and simmer; slip in the zucchini near the end.
- 3
Steam the rechta over the pot twice, oiling and fluffing between steamings.
- 4
Toss the hot noodles with smen and mound them on a platter.
- 5
Crown with chicken and vegetables and ladle broth over until glistening.
🍽 On your table
How this dish looks served for 6