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Traditional Algerian Rechta (Steamed Fresh Noodles with Chicken, Turnips, and Cinnamon White Sauce)
The prized festive culinary symbol of Algiers: delicate fresh handmade flat noodles steamed like couscous, bathed in a fragrant, clear white cinnamon broth with braised chicken, sweet white turnips, and tender chickpeas.
Prep
25 min
Cook
45 min
Total
70 min
Ingredients
servings
6
- Bone-in chicken legs1000 g
- Fresh rechta noodles (fine fresh flat pasta ribbons)500 g
- Sweet white turnips peeled and quartered lengthwise400 g
- Cooked chickpeas150 g
- Large onion grated fine200 g
- Cinnamon stick1 pc
- Ground cinnamon for dustingĀ½ tsp
- Butter for tossing steamed rechta35 g
- Salt and white pepper6 g
Preparation Steps
1
In the base of a couscoussier, sautƩ grated onion in butter with cinnamon stick, salt, and white pepper. Add chicken legs and sear 6 minutes. Add 1L boiling water and simmer for 20 minutes.
2
Coat fresh rechta noodles with oil and place in steamer basket over simmering broth. Steam for 10 minutes, fluff in a bowl with a ladle of broth, and steam 5 more minutes before tossing with fresh butter.
3
Add quartered white turnips and chickpeas to the broth; cook 15 minutes until turnips are fork-tender. Heap buttered rechta noodles onto a platter, ladle aromatic broth over them, arrange chicken and turnips, and dust with ground cinnamon.
Cooking Journal
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Nutrition Facts
per servingCalories
530
Protein
41g
Carbohydrates
58g
Fat
14.5g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional Middle Eastern & North African Gastronomic Archives / Public Domain Cookbooks (Historic Culinary Archives & Public Domain Heritage Collections)
Legal status: Public Domain (Traditional Heritage / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
