Best 3 Traditional Algerian Rechta Noodles Family Recipes

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Welcome to the realm of Algerian culinary traditions, where exquisite flavors and tantalizing textures converge to create a symphony of taste. Among the cherished dishes that hold a special place in the hearts of Algerian families is rechta noodles. Served during the auspicious occasion of Eid al-Fitr, a celebration marking the culmination of Ramadan, rechta noodles stand as a symbol of joy, unity, and the renewal of spiritual bonds. As we delve into the essence of this culinary masterpiece, let us embark on a journey to discover the best recipe for cooking traditional Algerian rechta noodles.

Check out the recipes below so you can choose the best recipe for yourself!

TRADITIONAL ALGERIAN RECHTA (NOODLES) - FAMILY RECIPE!



Traditional Algerian Rechta (Noodles) - Family Recipe! image

Rechta (pronunced rish-ta) is a dish comprising of flat noodles and a chicken sauce (Marga bil djedj). Many people buy rechta noodles from the market already made - as many women add to their income by selling them. Rechta noodles keep very well in the freezer. You'll need a pasta machine for this recipe...

Provided by Um Safia

Categories     One Dish Meal

Time 1h45m

Yield 8 , 8 serving(s)

Number Of Ingredients 18

500 g plain flour
1/2 teaspoon salt
water
cornflour, to aid rolling out
1 tablespoon ghee (smen)
1 1/2 kg chicken pieces
2 onions, finely chopped
1 garlic clove, minced
1 tablespoon sunflower oil or 1 tablespoon vegetable oil
1 cup of tinned chickpeas
1/4 teaspoon black pepper
2 1/4 teaspoons ras el hanout spice mix
1 liter water
1 teaspoon cinnamon
500 g long turnips, cut into 6ths
250 g potatoes, quartered
250 g courgettes, cut into 6ths (zucchini)
1 1/2 teaspoons salt

Steps:

  • For the Rechta (noodles):.
  • On a large work surface or in a large bowl, sift the flour. Add the salt and make a well in the centre. Add a little water and mix to form a firm but slightly soft dough.
  • Divide the dough into quarters and roll each quarter out to an approximately thickness of 1-2mm on a surface dusted lightly with cornflour.
  • Dust dough sheets very lightly and put through the pasta machine on the lowest setting (to create thinnest pasta sheet). When all pieces have been put through the machine, put on the side to dry out a little - for 20-30 minutes.
  • Change the setting or add the attachment on the pasta machine to the one that cuts fine ribbons. Pass the sheets through the machine. Dust each sheet with cornflour- this really helps the noodles not to stick together.
  • Allow to rest for 10 minutes before steaming in a cousier or regular steamer. Take a tiny amount of oil on your hands and gently rub a little through the rechta to prevent it from sticking together whilst cooking.
  • Once the steam rises from the rechta, cook for 5 minutes. Remove from couscousier and sprinkle a little water over it and seperate any noodles. Return to steaming for a further 5 minutes or until noodles are visibly cooked.
  • Tip rechta into a gas'a or other large dish and gently mix the ghee (smen) through it. Taste and add extra salt if required.
  • For the Marga (sauce):.
  • In a pressure cooker, fry the onion, garlic and chicken in the oil with the spices, cook for further 10 minutes on medium heat. Add the vegetables and chick peas and pour on the water. Season and cook for 30 minutes or until chicken and vegetables are tender.
  • Serve the rechta by placing the rechta noodles in gas'a or large dish (or individually if preferred) and pouring about 1/2 the marga (sauce) over the top. Arrange the vegetables and chicken so everyone gets a good selection.
  • Note: (If you're not using a pressure cooker, please cook for approximately 1hr and add the chickpeas during the last 20 minutes of cooking time) Traditionally rechta usually only has turnip in it. My family prefers the above mix of vegetables and sometimes I even add carrots - you can use what you like!

Nutrition Facts : Calories 811.7, Fat 32.9, SaturatedFat 9.5, Cholesterol 144.7, Sodium 855.1, Carbohydrate 79.8, Fiber 6.2, Sugar 4.8, Protein 46.4

WOW - ALGERIAN CHAKHCHOUKHA - FAMILY RECIPE!



Wow - Algerian Chakhchoukha - Family Recipe! image

This is a FABULOUS dish - one of my faves! Very fine flat bread in pieces with sauce over it. It is a big help if you are lucky enough to have your own m'ri, but if you don't then you can manage with a large flat pan/skillet (try to find one for chappattis etc). I only make this when I can rope someone in to help. It is one of my favourite dishes and I like to get the kids involved tearing the bread if I can't get an adult in time! NB: Both the khobz and the marga freeze very well (separately!).

Provided by Um Safia

Categories     One Dish Meal

Time 3h35m

Yield 8 large portions, 8 serving(s)

Number Of Ingredients 20

500 g fine semolina
500 g flour
1 teaspoon salt
water
8 lamb chops or 8 skinless chicken pieces, on bone but skin & fat free if possible
1 large onion
3 garlic cloves
2 medium carrots
2 medium courgettes (zucchini)
2 large potatoes
1/4 swede or 1/4 turnip
1 parsnip
1 cup chickpeas, drained
2 teaspoons ras el hanout spice mix
salt & pepper
1 pinch dried mint
1 tablespoon sunflower oil or 1 tablespoon vegetable oil
1 cup of liquidised tomato puree
1 1/2 liters water
1 large green chili (optional)

Steps:

  • Method For the Khobz (bread):.
  • Put the semolina and flour in a very large but shallow bowl - a gas'a if you have one is best. Make a well in the centre and add 1/2 a glass of water. Mix enough water to create a workable dough then begin kneading. Do this (until your hands hurt! ) until the dough becomes very smooth and elastic - you can put this dough in the bread maker on dough setting to make things easier if you like. Once the dough has reached elastic stage leave it to stand for 5 minutes.
  • Take sunflower/vegetable oil etc and lightly coat work surfaces then pull off pieces of dough and form balls slightly larger than a golf ball.
  • Gently stretch these balls over the m'ri or pan and cook (approx 30 seconds). Keep the cooked bread covered with cloth or towel so it doesn't dry up and finish cooking the rest.
  • You can start tearing the bread straight away or leave it until you are finished if you are alone (I say this because it is best done with 2 people - one cooking one tearing!) Depending on your personal preference/which side of Algeria you come from, you'll decide whether to tear it into smaller or larger pieces --.
  • Method for the Marga (sauce):.
  • Finely chop the onion and garlic and place it in a large heavy bottomed pan with the meat or chicken and ras el hanout. Fry gently to seal the meat/chicken. I use my pressure cooker for this.
  • Chop the carrot, parsnip & courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. (Peel the carrots, potatoes, parsnip & swede).
  • Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt & pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
  • Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
  • Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes.
  • Finally, place the Khobz in a a gas'a or very large dish (or individually if preferred) and pour over the Marga (sauce) arranging the meat so that everyone has a piece.

ALGERIAN MCHEWEK - MY TRADITIONAL FAMILY RECIPE!



Algerian Mchewek - My Traditional Family Recipe! image

Mchewek are small balls of mainly almond filling which are moist and slightly chewy on the inside while crisp on the outside. Simple to make but incredibly delicious...

Provided by Um Safia

Categories     Dessert

Time 27m

Yield 30-35 small ball shaped cakes

Number Of Ingredients 7

3 cups ground almonds (ground in food processor) or 3 cups desiccated coconut (ground in food processor)
1 cup granulated sugar
3 small eggs (approx)
1 1/2 teaspoons baking powder
1 teaspoon vanilla powder or 1/2 teaspoon vanilla extract
1/2 cup chopped sliced almonds (to roll onto) or 1/2 cup desiccated coconut
glace cherries, to decorate

Steps:

  • Put ground almonds or coconut, baking powder, sugar and vanilla in a large bowl and mix well (traditionally with your hand). Slowly incorporate the eggs until a firm paste has been achieved.
  • Make small balls from the dough - slightly larger than a malteser or olive. Roll each ball in the chopped flaked almonds or coconut and coat well.
  • Place the mchewek balls on a baking sheet which has been greased and lightly floured. Put 1/4 a glace cherry on the top in the centre of each mchewek.
  • Cook in a preheated oven at 170c for approximately 12 minutes or until almonds have turned a pale golden colour.
  • Allow to cool before placing in small bun/sweet cases (optional).

Nutrition Facts : Calories 95.1, Fat 6, SaturatedFat 0.5, Cholesterol 15.7, Sodium 23.4, Carbohydrate 8.9, Fiber 1.3, Sugar 7.2, Protein 2.8

Tips:

  • To make the rechta noodles from scratch, you will need a special pasta maker called a "rechta machine." This machine can be found online or at some specialty kitchen stores.
  • If you don't have a rechta machine, you can use a regular pasta maker to make the noodles. However, the noodles will not be as thin and delicate as they would be if you used a rechta machine.
  • To make the rechta broth, you will need to use a combination of chicken and beef bones. This will give the broth a rich and flavorful taste.
  • You can add vegetables to the rechta broth, such as carrots, celery, and onions. This will help to add flavor and nutrition to the broth.
  • The rechta noodles are traditionally served with a dollop of yogurt and a sprinkling of paprika. You can also add其他配料, such as chicken, beef, or lamb.

Conclusion:

Rechta is a delicious and traditional Algerian dish that is perfect for a special occasion. The combination of the delicate noodles, flavorful broth, and savory toppings makes this dish a true delight. With a little planning and effort, you can easily make rechta at home and enjoy this Algerian delicacy.

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