Rechta: Traditional Algerian Handmade Noodle Recipe with White Sauce
Algerian Rechta, a signature dish of Algerian cuisine, is known for its delicate handmade noodles paired with a fragrant sauce of vegetables and spices.
Traditionally, it is served during celebrations such as Mawlid Ennabi and on major family occasions.
Algerian Rechta with handmade noodles
Here it is — my delicious homemade Rechta, topped with a silky white sauce delicately scented with turnip… A dish to savour with both pleasure and comfort.
Even though it’s technically a pasta dish, Rechta remains surprisingly light!
And when I say light, I don’t mean “diet food,” but rather that pleasant quality that makes it easier to enjoy.
Of course, that’s just my personal opinion — I truly love both of those dishes as well — but Rechta will always hold a very special place in my heart.
Rechta is a traditional Algerian noodle dish originating in Algiers, though it’s now enjoyed across the country.
The word “rechta” itself comes from Persian roots, meaning “string” or “thread,” which perfectly describes the thin handmade noodles central to the dish.
This meal is more than food — it carries cultural and emotional weight.
It’s often prepared for holidays, weddings, or large family gatherings, reflecting its role as a festive, comforting dish.
While the classic version is served with chicken, white sauce, and vegetables like turnips and courgettes, regional and modern variations exist.
Ingredients for Traditional Rechta (Serves 5)
- Chicken thighs or lamb pieces – for a rich and flavorful base
- 1 medium onion, finely chopped
- 3 tablespoons oil (or a mix of clarified butter “smen” and oil)
- Spices & seasonings: salt, freshly ground black pepper, 1 cinnamon stick
- Precooked chickpeas, soaked overnight
- 200 g (7 oz) white turnips, cut into chunks
- 2 small courgettes, halved lengthwise
- 1 kg (2.2 lbs) of homemade rechta noodles, steamed to perfection
Step-by-Step Instructions to Make Authentic Algerian Rechta at Home
- Start the sauce: In the bottom pot of a couscoussier (steamer), place chicken pieces, onion, oil, smen, salt, pepper, and cinnamon. Sauté for 2–3 minutes.
- Add water and chickpeas: Pour in about 2 liters of water and add the chickpeas. Bring to a boil.
- Steam the noodles: Place fresh rechta in the top of the couscoussier and steam for about 15 minutes.
- Moisten the noodles: Transfer the steamed noodles to a large bowl, drizzle with some of the simmering sauce, separate gently with your fingers, and coat with a little oil.
- Second steaming: Return the noodles to the steamer for another round until light and fluffy.
- Cook the vegetables: Once the chicken is cooked through, remove and set aside. Add the turnips and courgettes to the sauce and simmer until tender.
- Assemble and serve: Place the rechta in a serving dish, pour over the sauce, and garnish with chickpeas, vegetables, and chicken.
- Finishing touch: Sprinkle lightly with ground cinnamon for fragrance and authenticity.
Rechta dish for Mawlid – Video Recipe
Tips & Tricks for Perfect Rechta
- Choose quality semolina: Use fine, well-sifted semolina when making homemade noodles for a soft, light texture.
- Manage the steaming: Don’t overcrowd the couscoussier. Separate noodles after each steaming to prevent sticking.
- Balance the spices: Cinnamon is key to flavoring the white sauce. Adjust salt and pepper at the end for the best taste.
- Presentation matters: Serve on a large platter, layering sauce first, then noodles, and arranging vegetables and chicken on top.
- Quick fixes:
- If noodles stick, drizzle a little oil and fluff gently with your fingers.
- If the sauce is too thin, reduce uncovered until it thickens.
- If too thick, loosen with a bit of hot water.
FAQ – Frequently Asked Questions
– Can Rechta be prepared in advance? Yes. Steam the noodles and cook the sauce separately. Assemble right before serving to keep the texture perfect.
– How long does it keep? Rechta can be stored in the fridge for 2–3 days in an airtight container. Reheat the noodles by steaming again, not microwaving, to restore fluffiness.
– Can I freeze it? The sauce and vegetables freeze well. For noodles, lightly oil them before freezing, then steam again when ready to serve.
– What are the best side dishes? Traditionally, Rechta is served with laban (fermented milk) or a fresh salad for balance.
– Is there a vegetarian version? Yes. Replace chicken with more vegetables like carrots, courgettes, and extra chickpeas. Spice it up with cinnamon and a pinch of nutmeg for depth.
– Can I use store-bought noodles? If you don’t have homemade rechta, you can buy packaged Algerian rechta noodles. They are convenient, though slightly different in flavor and texture.
Rechta: Traditional Algerian Handmade Noodle with White Sauce
- Total Time: 1 hour 15 minutes
- Yield: 5 portions
Description
Algerian Rechta, a signature dish of Algerian cuisine, is known for its delicate handmade noodles paired with a fragrant sauce of vegetables and spices.
Ingredients
- Chicken thighs (or pieces of meat such as lamb or beef)
- 1 onion, finely chopped or grated
- 3 tablespoons of oil (or a mix of oil and clarified butter smen)
- Seasonings: salt, black pepper, and 1 cinnamon stick
- Precooked chickpeas, soaked overnight
- 200 g (7 oz) white turnips, cut into chunks
- 2 small courgettes (zucchini), halved lengthwise
- 1 kg (2.2 lbs) of homemade Rechta noodles
Instructions
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In the bottom of a couscoussier (steamer pot), prepare the sauce with chicken pieces, grated onion, salt, pepper, cinnamon stick, oil, and smen.
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Sauté everything together for 2–3 minutes.
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Add 2 liters of water and the precooked chickpeas.
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Once the sauce begins to boil, place the fresh Rechta noodles in the top part of the couscoussier to steam.
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After about 15 minutes, remove the noodles, transfer them to a large bowl, drizzle with a little of the simmering sauce, loosen gently with your fingers, and coat with a small amount of oil.
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Return the noodles to the steamer for another round of steaming until light and fluffy.
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When the chicken is fully cooked, remove it from the sauce and set aside.
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Add the turnips and courgettes (cut in half lengthwise) into the sauce and simmer until tender.
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Serve the Rechta in a large dish, moistened with sauce, and garnish with vegetables, chickpeas, and the chicken pieces.
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For a final touch, sprinkle lightly with ground cinnamon before serving.
- Prep Time: 30 min
- Cook Time: 45 min
- Category: main dish
- Cuisine: algerian cuisine
Nutrition
- Serving Size: 1 portion
- Calories: 750 kcal
