Algeria | Main dish

Rechta Algeroise

Algerian hand-cut noodles served with chicken, turnips, chickpeas, cinnamon, and a pale onion broth.

Country
Algeria
Region
North Africa
Time
105 min
Serves
6
Level
medium
Start cooking Explore Algeria recipes
01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 6

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02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Algeria
4 steps 30 min prep 75 min cook (check method) 105 min total medium
1
Build the white sauce
Brown chicken lightly in oil and smen, then add onions, cinnamon, pepper, salt, and enough water to cover.
sauce base 15:00
2
Simmer the chicken
Add chickpeas and cook until the chicken is nearly tender and the broth tastes sweet from the onions.
simmer 35:00
3
Steam the noodles
Rub noodles with a little oil and steam over the broth. Fluff, moisten with broth, and steam again.
steam noodles 25:00
4
Finish with turnips
Add turnips to the broth and simmer until tender, then serve noodles soaked with broth and topped with chicken.
finish 20:00

Algiers versions keep the sauce pale with onion, cinnamon, chickpeas, and turnips, while some households add courgette, potato, or meatballs.

Cooking notes, photos & serving ideas
Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for Eid, family Sundays, and winter lunches.. Plan on a medium cook. Allow about 105 minutes total.

What to serve alongside it

Extra broth, lemon, harissa, or a crisp cucumber salad.

Regional lane

Algeria national table. A structured Algeria dish in the AfroKitchen archive.

Chef watch-outs
  • Rushing the base before the raw edge has cooked out.
  • Adding all seasoning early and forgetting to adjust at the end.
  • Cooking on heat that is too high once the dish should be steaming or simmering.
How you know it is ready
  • The aroma should smell rounded rather than raw or sharp.
  • Oil, sauce, broth, or steam should look settled and deliberate.
  • The final texture should match the dish style before you plate it.
Recipe photos

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Rechta Algeroise recipe from Algeria
Rechta Algeroise finished dish
Rechta Algeroise recipe from Algeria
Rechta Algeroise additional recipe photo
Chef board

Build the table around Rechta Algeroise

Extra broth, lemon, harissa, or a crisp cucumber salad.

Best route from here

Algeria national table

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