Rechta
Rechta, from above
Non vegAlgiers

Rechta

Hand cut steamed noodles in a white chicken broth with turnips and cinnamon. Algiers in a bowl.

120 minTime
43 gProtein each
mildSpice
Threads of celebration2 chapters · 1 min read

Make it your way

Grandma's waySteamed hand cut noodles, white chicken broth, turnips, cinnamon.
The original
662kcalsame
43 gproteinsame
7 gfibresame
120minutessame

Classic rechta.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Maida (all-purpose flour, plain flour)2½ cups
Rava (semolina)½ cup fine semolina
Saltto taste
Chicken, curry cut (bone in chicken, small pieces)1 chicken, jointed
Onion2, grated
Chickpeas, boiled1¼ cups, cooked
Turnip4 small, quartered
Cinnamon1 stick
Cinnamon powder½ tsp
Black pepper1 tsp
Butter2 tbsp
Cooking oil (vegetable oil)2 tbsp
Waterfor dough and broth

Method

4 steps
  1. 1Knead flour, semolina, salt and water to a firm dough; rest 30 minutes, roll paper thin and cut into fine noodles. Let them dry a little.
  2. 2Steam the oiled noodles over boiling water three times for 10 minutes each, breaking them up between steamings.
  3. 3Simmer the chicken with onion, oil, butter, cinnamon, pepper and salt in water. Add turnips and chickpeas for the last 20 minutes.
  4. 4Toss the noodles with a ladle of broth and butter, plate, and top with chicken, turnips and chickpeas.
Serve it like this

Pile the noodles in a wide dish, top with chicken, turnips and chickpeas, and pour the white broth at the table. A pinch of cinnamon to finish.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Rechta: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Chorba frik80 min
On the side Bagara baingan50 min
On the side Bengali aloo dum40 min
To drink Moroccan mint tea15 min
Something sweet Kalb el louz90 min
Sign up to send it to your cook