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Rechta Algéroise (Handmade Thin Steamed Noodles with Chicken, Turnips, and Cinnamon Sauce)

Name: Rechta Algéroise (Handmade Thin Steamed Noodles with Chicken, Turnips, and Cinnamon Sauce)
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Yield: 6 servings
Cuisine: Algeria
Ingredients: 400 g extra-fine durum wheat semolina; 100 g unbleached all-purpose flour; 220 ml water (for pasta dough); 8 g fine sea salt (for dough); 50 g cornstarch (maizena, for rolling pasta); 1000 g bone-in chicken legs and thighs, skin on; 350 g white onions, very finely pureed; 500 g sweet long white turnips (navets), peeled and quartered lengthwise; 300 g small zucchini, halved lengthwise and cut into 6cm batons; 150 g cooked chickpeas; 45 g smen (clarified spiced butter), divided; 30 ml neutral cooking oil; 2 stick Ceylon cinnamon bark; 4 g ground cinnamon (plus extra for dusting); 1500 ml boiling water; sea salt and freshly cracked white pepper, to taste

Silken, hand-cut semolina noodle ribbons steamed over a delicately spiced white broth enriched with chicken, tender sweet turnips, and cinnamon.

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The story

Rechta is the crown jewel of the historic culinary heritage of Algiers and the surrounding Mitidja plain, exclusively served to honor guests on festive milestones including Eid al-Fitr, Mawlid Ennabaoui, and traditional wedding banquets. While many pasta traditions boil noodles, Algerian culinary science relies on the couscoussier: the delicate fresh pasta ribbons are layered with smen and steamed three times above the simmering meat broth, absorbing aromatic vapors without ever turning waterlogged. The defining flavor marker is the 'marqa beida' (white sauce)—a clear, velvety onion-infused broth fragrant with Ceylon cinnamon bark and enriched by sweet white turnips.

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