Rechta

Algerian Rechta

Rechta is a traditional Algerian dish of fine, hand-rolled noodles served in a fragrant chicken and chickpea broth with potatoes, garlic, and onions. In Algeria, the noodles are stretched and folded by hand until paper-thin, then cut into long ribbons.

Prep

60 min

Cook

90 min

Total

150 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) all-purpose flour, plus extra for dusting
• •2 whole large eggs
• •120 ml (½ cup) water, approx, adjust as needed
• •1 tsp salt, for the dough
• •1.2 kg (2 lb 12 oz) whole chicken, cut into pieces, skin on
• •2 whole medium onions, 1 halved for broth, 1 finely grated
• •1 whole bay leaf
• •1 tsp ground cinnamon
• •1 tsp ground ginger
• •1 tsp black pepper, freshly ground
• •200 g (7 oz) dried chickpeas, soaked overnight (or 1 × 400 g can, drained)
• •500 g (1 lb 2 oz) potatoes, peeled and cut into 2 cm cubes
• •8 cloves garlic, crushed
• •4 tbsp olive oil, or smen (clarified butter) if available
• •1 tbsp tomato paste
• •20 g (¼ cup) fresh cilantro, chopped, for finishing
• •1 tsp salt, to taste, for broth

Steps

1. 1 Make the dough: mound the flour on a clean work surface, make a well in the center, and add the eggs, salt, and about half the water. Gradually draw the flour into the middle, adding water a little at a time, until a stiff dough forms. Knead for 15 minutes until very smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
2. 2 Cook the broth: place the chicken pieces in a large pot with the halved onion, bay leaf, cinnamon, ginger, black pepper, and drained chickpeas. Cover with 2.5 L (about 10 cups) of cold water. Bring to a boil, skim any foam, then reduce heat and simmer covered for 45 minutes, until the chicken is cooked through (internal temperature 75°C / 165°F in the thickest part) and chickpeas are tender.
3. 3 Remove the chicken from the broth and set aside to cool slightly; keep the broth at a gentle simmer. When cool enough to handle, pull the meat from the bones and keep it in large pieces.
4. 4 Shape the noodles: divide the rested dough into 4 portions. On a lightly floured surface, roll one portion as thinly as possible (under 2 mm) into a large rectangle. Traditional rechta is stretched by hand over the back of a chair until translucent; as a home kitchen substitute, use a rolling pin (or pasta machine, lowest setting) to get the dough as thin as you can without tearing. Fold the sheet like a letter, then slice into 3-4 mm wide ribbons. Unfold and dust with flour. Repeat with remaining dough. Let the noodles rest on floured trays for 15 minutes.
5. 5 Make the sauce: heat the olive oil in a wide pan over medium heat. Add the grated onion and cook, stirring, for 5 minutes until softened. Add the crushed garlic and cook 1 minute until fragrant. Stir in the tomato paste and cook 2 minutes. Pour in 1 L (about 4 cups) of the hot chicken broth to make a sauce.
6. 6 Add the potato cubes to the sauce and simmer for 15 minutes, until the potatoes are just tender when pierced with a knife.
7. 7 Add the fresh noodles to the remaining simmering broth and cook for 8-10 minutes, until tender but still holding shape. Drain and divide among serving bowls.
8. 8 Ladle the potato and garlic sauce over the noodles, top with the shredded chicken and a sprinkle of chopped cilantro. Serve hot.