Rechta is a traditional Algerian dish often enjoyed during special occasions.
In a large pot, heat the oil and butter. Add the onions and garlic and sauté until softened.
Add the chicken or lamb pieces, cinnamon, ginger, salt, and pepper. Sear the meat for a few minutes to seal in the flavors.
Add the soaked chickpeas and enough water to cover the ingredients. Bring to a boil, then reduce the heat and simmer for 30 minutes.
Add the vegetables and continue cooking until both the meat and vegetables are tender.
Mix semolina, all-purpose flour, and salt in a bowl. Gradually add water and knead until you form a firm, smooth dough.
Roll out the dough very thin, then cut it into fine strips (like fettuccine). Let the noodles dry slightly.
If using homemade or store-bought noodles, lightly oil them to prevent sticking.
Place them in a steamer over boiling water and steam for 10-15 minutes until soft. Set aside.
In a large serving dish, place the steamed noodles. Pour the broth, meat pieces, and chickpeas over the noodles. Make sure the noodles are well-covered with the broth.
Arrange the meat and vegetables on top of the noodles. Garnish with fresh coriander (cilantro) and toasted almonds or pine nuts if desired.
Serve hot, ensuring that the noodles soak up the flavorful broth and the meat is tender. Rechta is often enjoyed with a side of warm bread.
6 servings
6
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.