Rechta (Arabic: رشتة, French: écrit aussi parfois richta) is a celebrated traditional dish from Algeria, also known as noodles in English. This delightful dish features homemade flat noodles in a savory, aromatic sauce, blending tender meats, vegetables, and spices. Originating from centuries-old North African cuisine, Rechta is comforting and nutritious, offering protein, vitamins, and minerals. Typically cooked in a couscousier, it's a hearty, communal meal enjoyed with family and friends, often paired with harissa for added spice.

Tips to Enhance Your Rechta:

1. Ferment Dough: Rest the dough for a few hours to improve texture and flavor.

2. Homemade Spices: Use freshly ground ras el hanout spice mix.

3. Overnight Broth: Let the broth sit overnight for deeper flavors.

4. Smoked Spices: Add smoked paprika or smoked salt for depth.

5. Fresh Herbs: Add parsley, coriander, and mint at the end for brightness.

6. Smen (Aged Butter): Use smen for an authentic, rich flavor.

7. Perfect Noodles: Knead well and roll the dough evenly.

8. Double Steaming: Steam noodles twice for the best texture.

9. Modern Serving: Serve in individual bowls with a poached egg.

10. Health Tips: Use lean meat, less ghee, and more vegetables for a healthier dish.

Ingredients for the Rechta (noodles):

1- 500g plain flour

2- 1/2 teaspoon salt

3- Water

4- Cornflour, to aid rolling out

5- 1 tablespoon ghee (smen)

Ingredients for the Marga (sauce):

1- 1 1/2 kg chicken pieces

2- 2 onions, finely chopped

3- 1 garlic clove, minced

4- 1 tablespoon sunflower oil or vegetable oil

5- 1 cup of tinned chickpeas

6- 1/4 teaspoon black pepper

7- 2 1/4 teaspoons ras el hanout spice mix

8- 1 liter water

9- 1 teaspoon cinnamon

10- 500g long turnips, cut into sixths

11- 250g potatoes, quartered

12- 250g courgettes, cut into sixths (zucchini)

13- 1 1/2 teaspoons salt

Instructions for the Rechta (noodles):

1- On a large work surface or in a large bowl, sift the flour. Add the salt and make a well in the center. Add a little water and mix to form a firm but slightly soft dough.

2- Divide the dough into quarters and roll each quarter out to an approximately thickness of 1-2mm on a surface dusted lightly with cornflour.

3- Dust dough sheets very lightly and put through the pasta machine on the lowest setting (to create thinnest pasta sheet).

4- When all pieces have been put through the machine, put on the side to dry out a little - for 20-30 minutes.

5- Change the setting or add the attachment on the pasta machine to the one that cuts fine ribbons. Pass the sheets through the machine.

6- Dust each sheet with cornflour - this really helps the noodles not to stick together.

7- Allow to rest for 10 minutes before steaming in a couscousier or regular steamer.

8- Take a tiny amount of oil on your hands and gently rub a little through the rechta to prevent it from sticking together while cooking.

9- Once steam rises from the rechta, cook for 5 minutes.

10- Remove from couscousier and sprinkle a little water over it and separate any noodles.

11- Return to steaming for a further 5 minutes or until noodles are visibly cooked.

12- 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.

Rechta (Noodles) Notes:

1. Use the right type of flour and knead well for a uniform dough.

2. Lightly dry the dough before cutting to prevent sticking.

3. Dust with cornflour while rolling to prevent sticking.

4. Remember to dust the noodles with cornflour to prevent them from sticking together.

5. A short resting period before steaming helps maintain the noodle's structure.

Instructions for the Marga (sauce):

1- In a pressure cooker, fry the onion, garlic, and chicken in oil with spices; cook for further 10 minutes on medium heat.

2- Add vegetables and chickpeas; pour on water.

3- Season and cook for 30 minutes or until chicken and vegetables are tender.

4- Serve rechta by placing rechta noodles in gas’a or large dish (or individually if preferred) and pouring about half of marga (sauce) over top. Arrange vegetables and chicken so everyone gets a good selection.

Marga (Sauce) Notes:

1. Properly sauté onions, garlic, and chicken for enhanced flavors.

2. Choose fresh vegetables and cook them properly to maintain texture and flavor.

3. Taste the sauce and adjust seasonings before serving for a balanced flavor profile.

Following these guidelines will help you prepare the dish successfully, maintaining optimal flavor and texture.

Nutrition facts:

-Calories: 1014

-Total fat: 50g

-Saturated fat: 20g

-Protein: 67g

-Carbs: 109g

-Sugar: 40g

-Fiber: 30g

-Sodium: 781mg

-Vitamin A: 100%

-Vitamin C: 24%

-Calcium: 10%

-Iron: 32%

Rechta is a traditional Algerian dish, typically made with lamb stew meat and seasoned with various spices. Here are the nutrition facts for the ingredients mentioned in the recipe:

please note that the nutrition facts may vary depending on the specific brands and quantities used. Here are the approximate nutrition facts for the listed ingredients:

for the Rechta (noodles)

1. 500g Plain Flour

  - Calories: Approximately 1800 kcal

  - Carbohydrates: Around 375g

  - Protein: Roughly 50g

  - Fat: About 2g

  - Sodium: Minimal

  - Cholesterol: None

  - Vitamins & Minerals: Contains small amounts of B vitamins (especially folate), iron, and magnesium.

  - Nutritional Benefit: Provides energy from carbohydrates and some protein. Contains some essential vitamins and minerals, especially if the flour is enriched.

2. 1/2 Teaspoon Salt

  - Calories: Negligible

  - Carbohydrates: Minimal

  - Protein: Trace amounts

  - Fat: None

  - Sodium: Around 1150mg

  - Cholesterol: None

  - Vitamins & Minerals: Provides sodium, which is essential for fluid balance and nerve function.

  - Nutritional Benefit: Adds flavor and helps to balance flavors in the recipe. Sodium is essential for bodily functions but should be consumed in moderation.

3. Water

  - Calories: None

  - Carbohydrates: None

  - Protein: None

  - Fat: None

  - Sodium: None

  - Cholesterol: None

  - Vitamins & Minerals: None

  - Nutritional Benefit: Essential for hydration and necessary for various bodily functions. It helps with digestion, nutrient absorption, and temperature regulation.

4. Cornflour (to aid rolling out)

  - Calories: Approximately 100 kcal (for a tablespoon)

  - Carbohydrates: Around 25g

  - Protein: Less than 1g

  - Fat: Minimal

  - Sodium: Minimal

  - Cholesterol: None

  - Vitamins & Minerals: Contains small amounts of iron and folate.

  - Nutritional Benefit: Helps prevent sticking when rolling out dough. Adds a slight crunch and aids in achieving a smoother texture.

5. 1 Tablespoon Ghee (Smen)

  - Calories: About 120 kcal

  - Carbohydrates: None

  - Protein: None

  - Fat: Approximately 14g

  - Sodium: Minimal

  - Cholesterol: Around 40mg

  - Vitamins & Minerals: Contains small amounts of vitamins A, E, and K.

  - Nutritional Benefit: Adds richness and flavor to the dish. Ghee also contains fat-soluble vitamins and healthy fatty acids. However, it should be consumed in moderation due to its high saturated fat content.

Ingredients for the Marga (sauce):

1. Chicken pieces (1 1/2 kg):

  - Calories: Approximately 1800 kcal

  - Protein: Approximately 270g

  - Fat: Approximately 75g

  - Sodium: Varies depending on preparation

  - Cholesterol: Approximately 900mg

  - Nutritional Benefit: Chicken is an excellent source of high-quality protein and contains essential vitamins and minerals such as B vitamins, particularly niacin and B6, as well as phosphorus and selenium.

2. Onions (2 onions, finely chopped):

  - Calories: Approximately 88 kcal

  - Carbohydrates: Approximately 20g

  - Protein: Approximately 2g

  - Fat: Approximately 0g

  - Sodium: Approximately 4mg

  - Cholesterol: 0mg

  - Nutritional Benefit: Onions are low in calories and a good source of vitamin C, vitamin B6, and dietary fiber. They also contain antioxidants like quercetin, which may have various health benefits.

3. Garlic clove (1 clove, minced):

  - Calories: Approximately 4 kcal

  - Carbohydrates: Approximately 1g

  - Protein: Approximately 0g

  - Fat: Approximately 0g

  - Sodium: Approximately 1mg

  - Cholesterol: 0mg

  - Nutritional Benefit: Garlic is low in calories and contains compounds like allicin, which may have medicinal properties, including potential benefits for heart health and immune function.

4. Sunflower oil or vegetable oil (1 tablespoon):

  - Calories: Approximately 120 kcal

  - Fat: Approximately 14g

  - Nutritional Benefit: Provides fat-soluble vitamins (like vitamin E) and essential fatty acids. However, it's high in calories, so moderation is key.

5. Tinned chickpeas (1 cup):

  - Calories: Approximately 270 kcal

  - Carbohydrates: Approximately 45g

  - Protein: Approximately 15g

  - Fat: Approximately 4g

  - Sodium: Approximately 590mg

  - Cholesterol: 0mg

  - Nutritional Benefit: Chickpeas are rich in protein, dietary fiber, and various vitamins and minerals, including folate, iron, phosphorus, and manganese.

6. Black pepper (1/4 teaspoon):

  - Calories: Approximately 1 kcal

  - Carbohydrates: Approximately 0.3g

  - Protein: Approximately 0.1g

  - Fat: Approximately 0g

  - Sodium: Approximately 0mg

  - Cholesterol: 0mg

  - Nutritional Benefit: Black pepper contains a compound called piperine, which may have antioxidant and anti-inflammatory properties. It's also a negligible source of various nutrients.

7. Ras el hanout spice mix (2 1/4 teaspoons):

  - Nutritional content can vary widely depending on the specific blend. Generally, it contains various spices like cumin, coriander, cinnamon, cloves, etc., which may provide small amounts of vitamins, minerals, and antioxidants.

8. Water (1 liter):

  - Contains no calories, carbohydrates, fat, protein, or cholesterol. Essential for hydration and overall health.

9. Cinnamon (1 teaspoon):

  - Calories: Approximately 6 kcal

  - Carbohydrates: Approximately 2g

  - Nutritional Benefit: Cinnamon is rich in antioxidants and has been linked to potential benefits such as improved blood sugar control and reduced inflammation.

10. Long turnips (500g, cut into sixths):

  - Calories: Approximately 110 kcal

  - Carbohydrates: Approximately 26g

  - Protein: Approximately 3g

  - Fat: Approximately 0g

  - Sodium: Approximately 120mg

  - Cholesterol: 0mg

  - Nutritional Benefit: Turnips are low in calories and rich in vitamins K, A, C, and folate. They also contain minerals like potassium and manganese.

11. Potatoes (250g, quartered):

  - Calories: Approximately 220 kcal

  - Carbohydrates: Approximately 50g

  - Protein: Approximately 5g

  - Fat: Approximately 0g

  - Sodium: Approximately 25mg

  - Cholesterol: 0mg

  - Nutritional Benefit: Potatoes are a good source of vitamin C, vitamin B6, potassium, and dietary fiber. They provide energy from carbohydrates and are relatively low in fat.

12. Courgettes (250g, cut into sixths):

  - Calories: Approximately 50 kcal

  - Carbohydrates: Approximately 10g

  - Protein: Approximately 3g

  - Fat: Approximately 0g

  - Sodium: Approximately 10mg

  - Cholesterol: 0mg

  - Nutritional Benefit: Courgettes are low in calories and rich in vitamins C and K, as well as potassium. They also provide dietary fiber and antioxidants.

13. Salt (1 1/2 teaspoons):

  - Sodium: Approximately 3450mg

  - Nutritional Benefit: While sodium is essential for various bodily functions, excessive intake can lead to health problems like high blood pressure. Moderation is crucial.

Explore Rechta, a cherished Algerian noodle dish from Algiers, Algeria, with its thin, thread-like noodles reflecting its Persian origins. This beloved dish, known as "tarechta" in Berber, resonates in Oran and Tlemcen. Rechta's popularity in Algiers and Constantine showcases Algeria's culinary diversity, featuring flat noodles in a flavorful chicken sauce enriched with spices and vegetables. Rooted in semolina flour and seasoned with a roux, Rechta embodies Algerian cuisine, inviting you to savor the essence of North Africa.