Rechta is a traditional Algerian recipe for a dish of home-made noodles served topped with chicken and vegetables. The full recipe is presented here and I hope you enjoy this classic Algerian version of: Rechta.
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Rechta is the national dish of Algeria. It refers to the home-made noodles upon which this dish is based and the dish itself. It consists of hand-rolled semolina pasta, steamed lightly and served in rich chicken, vegetable, and comforting spice broth.
Rechta is Amazigh and Ottoman in its origins. It's a one-pot meal cooked typically for festive occasions, ensuring ritual and reward in meticulous preparation. Rechta is high in protein, fiber, and essential vitamins, making it ideal for digestion, boosting immunity, and enhancing strength. Moderation is required though, as with most festive foods.
Note: For smooth noodles, use extra-fine semolina; coarse semolina will make the noodles break when steaming.
Ingredients:
For the Rechta Noodles:
500g extra-fine durum wheat semolina flour
1 tsp salt (about)
1 tbsp olive oil (helps with the elasticity of the dough)
160–180g water (as needed)
20g cornflour or fine semolina (for dusting)
For the Marga (Fragrant Broth & Sauce):
1.5kg whole chicken, cut into 8–10 serving-sized pieces (this is typically skin on and always bone-in)
300g yellow onions, finely chopped
4 large garlic cloves, minced
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander seeds
1/2 tsp turmeric powder
1/4 tsp cayenne pepper
1 tsp ground black pepper
1 tsp ground cinnamon
generous pinch of saffron threads (or 1/4 tsp ground turmeric as substitute)
Salt to taste (up to 2 tsp depending on preference and stock reduction)
For the Vegetables:
500g turnips, peeled and quartered
250g potatoes, peeled and quartered
250g courgettes, sliced into thick rounds
240g chickpeas soaked overnight and drained (or 400g tinned, rinsed)
For the Herbs:
1 tbsp dried mint, crumbled
1l hot water
Method:
Begin with the rechta noodles:
In a large bowl, combine the 500g of fine semolina with the salt. Add 160–180g water slowly while mixing so that a hard but slightly yielding dough is formed.
Turn out onto a lightly floured work surface and knead for 10 minutes, or until smooth, elastic, and no longer sticky.
Cover the dough with a damp cloth and let it rest for 30 minutes. Resting helps loosen the gluten, making it easier to roll the dough.
After this time, cut the dough into portions. Roll each of them out into a thin sheet—about 1–2mm thick on a cornflour- or fine semolina-coated surface. Note: the cornflour makes lighter noodles but semolina is more authentic.
Cut the noodles either with a very sharp knife or pasta cutter into strips, about 2–3mm wide. Dust with flour again to prevent clumping.
Dry the noodles on a cloth or tray for 20–30 minutes. This will make them stronger prior to steaming.
In the meantime, prepare the Marga or stock:
Heat 1 tbsp olive oil in a large pan over medium heat. Add the yellow onion, finely chopped, and the garlic, minced. Fry until golden and fragrant (about 8 minutes).
Add the pieces of chicken (with bones for added flavour) to the pan. Brown on all sides for a rich, dark foundation to your stock.
Add all the spices at this point and stir to combine. Cook for an additional 2 minutes to allow the spices to bloom in the oil.
Add up to 1l of hot water (only add enough to just cover the chicken) then season with 1-2 tsp salt. Season further later as the stock thickens.
Bring to a oil, then reduce to a simmer. Cover and cook for 30–45 minutes, skimming off scum or impurities that rise to the surface.
After the first 5 minutes of cooking add in the turnips and potatoes. If using dried and soaked chickpeas, add then 20 minutes before the end of cooking. Add the courgettes 5 minutes later. If using tinned chickpeas add them 10 minutes before the end of the cooking time to prevent them from breaking down.
Taste the stock and adjust the levels of salt and spices, if needed. It must be rich, spicy, and earthy in taste.
About 15 minutes before the end of the cooking time for the stew, prepare to cook the noodles. Prepare a couscoussier or steamer. Fill the top compartment with noodles and steam for 5–7 minutes. Remove, shower lightly with water (think misting), fluff gently, then steam for another 5 minutes.
Drain the noodles and arrange on a large serving plate and brush with 1 tbsp olive oil. Toss lightly to coat and to prevent sticking.
Spread the cooked Rechta noodles evenly over the surface of the plate. Spoon generous amounts of hot stock over the noodles so they're flavoured but not soggy.
Layer the cooked chicken and vegetables neatly on top. Reserve some stock in a side dish for those who like their meal more moist.
Garnish with the dried mint leaves.
Serve hot, accompanied by with lemon wedges on the side for those who prefer a bright, snappy finish.
