Rechta Algéroise Recipe: Authentic 7-Step Noodles Guide

This Rechta Algéroise recipe shows you how to make delicate homemade noodles steamed like couscous, then served with a fragrant white chicken broth, chickpeas and tender turnips for a comforting Algerian family meal.

Rechta is a traditional Algerian pasta dish made from long strips of fresh dough cut into thin noodles. In Algiers and nearby cities, it is typically served with a white sauce based on chicken, chickpeas and turnips, lightly scented with cinnamon and black pepper. :contentReference[oaicite:0]{index=0}

In many Algerian families, this noodle dish is reserved for special days such as religious holidays or important family gatherings. The noodles are first dried or rested, then steamed in stages over the simmering broth, just like couscous, to achieve a tender yet slightly chewy texture. :contentReference[oaicite:1]{index=1}

If you want to see how food encyclopedias describe the dish, you can read the Rechta profile on TasteAtlas, which highlights the thin noodles and chicken or lamb stew served with vegetables like potatoes, turnips and chickpeas. :contentReference[oaicite:2]{index=2}

On your own site, this article can link internally to other Algerian recipes such as couscous or Chakhchoukha so readers can explore a full North African menu without leaving your blog.

Rechta Algéroise Recipe Overview

The structure of this dish is simple: homemade or artisan noodles, a white broth and the final assembly. However, each step matters. Recipes from Algerian cooks typically include chicken pieces, onion, chickpeas, turnips and sometimes zucchini, all simmered with cinnamon and black pepper in a clear but flavourful sauce. :contentReference[oaicite:3]{index=3}

The noodles themselves are usually made from a mixture of semolina and flour, although some families use only wheat flour. The dough is rolled into thin sheets, cut into long strips and then steamed several times over the broth, exactly like couscous, to keep it light. :contentReference[oaicite:4]{index=4}

Ingredients for an Authentic Rechta from Algiers

Noodles

Dough for the noodles

• 300 g fine semolina (from durum wheat)
• 200 g plain flour
• 1 tsp fine salt
• 120–150 ml lukewarm water (added gradually)
• 1 tbsp neutral oil, for coating

White broth

Chicken and vegetable sauce

• 1 whole chicken cut into 6–8 pieces, or 1 kg chicken thighs
• 2 medium onions, finely chopped
• 1 cup dried chickpeas, soaked overnight and drained
• 3–4 small white turnips, peeled and cut into large wedges
• 2 small zucchini, cut into large chunks (optional but common in modern versions)
• 3 tbsp vegetable oil or a mix of oil and a spoon of smen (clarified butter)
• 1 cinnamon stick, or 1 tsp ground cinnamon
• 1 tsp black pepper
• 2 tsp salt, or to taste
• 1.3–1.5 litres hot water
• Fresh parsley or coriander for serving (optional)

Tip – traditional vegetable combo: some cooks use only turnips and chickpeas in the broth, while others add zucchini or potatoes for variety. This reflects what you see across many home-style recipes. :contentReference[oaicite:5]{index=5}

Note: If you prefer to skip homemade dough, look for “Rechta” pasta in North African grocery stores. Brands that specialise in Algerian products explain that these noodles are designed to be steamed then served with white sauce. :contentReference[oaicite:6]{index=6}

Equipment for Making Rechta at Home

• Large mixing bowl for the dough
• Rolling pin or pasta machine for thin sheets
• Sharp knife or pasta cutter
• Couscoussier (steamer pot) or large pot plus steamer insert
• Big heavy-based pot for the broth
• Large wide platter for serving

A couscoussier is ideal because it lets you cook the broth in the bottom pot while steaming the noodles above, exactly as Algerian cooks do in traditional tutorials and videos. :contentReference[oaicite:7]{index=7}

Rechta Algéroise Recipe – 7-Step Cooking Method

The process can be divided into three main parts: preparing the dough and noodles, cooking the white broth and assembling the final dish. These seven steps keep everything organised and beginner-friendly.

Step 1 – Mix and knead the dough

1. In a large bowl, combine the semolina, flour and salt.
2. Gradually pour in lukewarm water while mixing with one hand until a rough dough forms.
3. Transfer the dough to a work surface and knead for 8–10 minutes until it becomes smooth, elastic and slightly firm.
4. Shape into a ball, coat lightly with oil, place back in the bowl, cover and let rest for 20–30 minutes so the gluten relaxes.

Step 2 – Roll and cut the noodles

1. Divide the rested dough into 3–4 equal pieces.
2. On a lightly floured surface, roll one piece into a thin sheet, about 1–2 mm thick. You can also use a pasta machine, as some Algerian recipes recommend. :contentReference[oaicite:8]{index=8}
3. Dust the sheet lightly with flour, then roll it loosely into a cylinder.
4. Slice the cylinder into thin strips to form long noodles, then unroll the strips and spread them out on a floured tray.
5. Repeat with the remaining dough pieces. Sprinkle the noodles with a little extra flour to keep them from sticking.

Step 3 – First steaming of the noodles

1. Bring a few centimetres of water to a gentle boil in the bottom of your couscoussier or steamer pot.
2. Place the noodles in the steamer basket, without packing them too tightly, and cover.
3. Steam for about 15 minutes, until you see steam escaping from the top and the noodles feel hot and slightly softened.
4. Tip the noodles into a wide dish, drizzle with a spoonful of oil and toss gently to separate the strands.

Step 4 – Start the onion and chicken base

1. While the noodles steam, heat the oil in a large pot over medium heat.
2. Add the chopped onions and cook for 5–7 minutes until soft and just turning golden.
3. Add the chicken pieces, salt, pepper and cinnamon stick.
4. Brown the chicken on all sides for about 8–10 minutes so it develops flavour.

Step 5 – Build the white broth

1. Add the drained chickpeas, turnip wedges and zucchini chunks to the pot.
2. Pour in about 1.3 litres of hot water, ensuring the chicken is well covered.
3. Bring to a gentle boil, then lower the heat, cover and simmer for 40–45 minutes.
4. Skim off any foam that rises to the surface for a clearer broth.

Many home-style recipes, including those shared by Algerian bloggers, keep the seasoning simple here: cinnamon, black pepper and salt, sometimes with a small spoon of clarified butter added near the end. :contentReference[oaicite:9]{index=9}

Step 6 – Second steaming and flavouring of the noodles

1. When the broth is almost ready, return the partly cooked noodles to the steamer basket and place it over the simmering pot of chicken.
2. Steam for another 15–20 minutes so the noodles finish cooking in the scented steam rising from the broth.
3. Transfer the noodles to a wide serving platter and moisten them with one or two ladles of hot broth, tossing gently so they absorb some of the flavour.

Step 7 – Assemble and serve

1. Once the chicken is cooked through and the vegetables and chickpeas are tender, taste the broth and adjust the salt and pepper.
2. Arrange the noodles into a low mound on the serving platter.
3. Place the chicken pieces on top, then distribute the turnips, zucchini and chickpeas around them.
4. Ladle more broth over the noodles until they are generously moistened but not swimming.
5. Serve immediately, with extra broth in a jug on the side so each person can add more to their plate.

Troubleshooting & Pro Tips

• Broth too salty: add a little hot water and taste again, or include an extra turnip which naturally absorbs some salt.
• Broth too bland: a pinch more cinnamon and black pepper can wake up the flavour without making it heavy.
• Noodles too dry: moisten them with an extra ladle of broth and cover the platter for 5 minutes before bringing it to the table.
• Running short on time: use good-quality store-bought Rechta noodles and focus your efforts on a well-balanced broth.

Some step-by-step photo recipes, like the ones on Algerian blogs and cooking sites, show exactly this process: simple seasoning, careful steaming and generous broth at the end. :contentReference[oaicite:10]{index=10}

Serving Suggestions and Variations

Serving ideas

• Serve Rechta with a side of orange and cinnamon salad for a light, sweet contrast.
• Offer lemon wedges so guests can brighten their broth with a squeeze of citrus.
• Add a sprinkle of fresh parsley or coriander to each plate for colour.

Popular variations

• All-turnip version: some cooks stick to chicken, chickpeas and turnips only, following the “pure” Algiers style. :contentReference[oaicite:11]{index=11}
• Heartier vegetable mix: others, like recipes collected on TasteAtlas and cooking sites, add potatoes or carrots in addition to turnips and zucchini. :contentReference[oaicite:12]{index=12}
• Lamb Rechta: replace chicken with lamb shank or shoulder for a deeper, richer broth.

Storage, Reheating and Freezer Tips

For the best texture, store the noodles and broth in separate airtight containers. The sauce will keep in the fridge for up to three days, while the noodles are best eaten within two days. To reheat, warm the broth gently on the stove and steam or microwave the noodles with a splash of water before combining.

• Fridge: broth 3 days, noodles 2 days, stored separately.
• Freezer: broth can be frozen for up to two months; uncooked noodles also freeze well if spread out and packed in bags.
• Reheating: always add a little fresh water when reheating broth so it doesn’t become too salty after reducing.

Internal Links: Build Your Algerian Recipe Hub

To keep readers on your site, connect this page to a small hub of North African dishes. You can link internally to:

• Traditional Algerian couscous for a tomato-based semolina classic.
• Chakhchoukha Constantinoise, another flatbread-and-stew dish from eastern Algeria.
• All Algerian recipes, where Rechta appears alongside soups, stews and desserts.

Further Reading on Rechta and Algerian Cuisine

For more background on this pasta dish and its popularity, you can explore:

• The concise description of Rechta and its white chicken sauce on Zerda’s Algerian pasta page. :contentReference[oaicite:13]{index=13}
• An in-depth homemade noodle tutorial with white sauce at Amour de Cuisine. :contentReference[oaicite:14]{index=14}
• A classic recipe with step-by-step photos on Dumplings & More, which uses very similar ingredients and steaming techniques. :contentReference[oaicite:15]{index=15}
• The Rechta article on Wikipedia, explaining how the dish became a symbol of Algiers cuisine and how its name evolved from older words for “threads” of pasta. :contentReference[oaicite:16]{index=16}

Once you are confident with this Rechta Algéroise recipe, you can adapt it with new vegetables, different meats or even a vegetarian broth, while keeping the core technique of steaming noodles over an aromatic sauce.